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Pumpkin Chocolate Cake: Torta Di Zucca E Cioccolato

Pumpkin Chocolate Cake: Torta Di Zucca E Cioccolato

Nutty, chocolate cake is filled with delicious pumpkin for a sweet, festive fall treat common in Northern Italy.


To tell you the truth I’ve never been a huge fan of pumpkin. Only when I moved to the US I revalued this beautiful, orange squash.

Lombardy, the northern Italian region where I come from, has a long and strong tradition of pumpkin recipes and this pumpkin chocolate cake is one of them. The Pumpkin Chocolate Cake has a super moist texture and a sweet, chocolatey and nutty taste. I personally love this cake and I will absolutely bake it again for Thanksgiving.

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Ale Gambini
Course Dessert
Cuisine Italian
Servings 6 -8 servings


  • 15 oz. pumpkin puree fresh or canned
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup + 3 tbsp all purpose flour
  • 4 tbsp unsweetened cocoa powder
  • 10 tbsp unsalted butter softened
  • 1/3 cup milk
  • 1 sachet vanilla baking powder 1/2 oz or 16g
  • ¼ cup walnuts coarsely chopped
  • ¼ cup chocolate chips
  • powdered sugar to dust


  • If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.
  • Preheat oven at 350 F degrees.
  • Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.
  • In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.
  • Add cocoa powder, butter, milk and blend together.
  • Gently fold in the vanilla baking powder until well incorporated.
  • Stir in chocolate chips and chopped walnuts.
  • Pour the cake batter into the greased pan and bake for 35 minutes.
  • Allow to cool in its pan.
  • Dust with powdered sugar before serving.


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