Chocolate pumpkin cake

Category: Confectionery
Chocolate pumpkin cake

Ingredients

Dough:
1.5 cups flour
2/3 cups cocoa powder
2 tsp baking powder
1 tsp soda
1/2 tsp salt
0.5 cups of kefir
250 g baked pumpkin slices
2 tsp vanilla extract (1 bag of vanilla sugar)
170 gr plums. oils
1 cup brown sugar
1 cup of sugar
3 eggs and 1 yolk
Glaze:
120g chopped dark chocolate
1 tbsp. l. cold drain. oils
3 tbsp. l. corn syrup (what is not, that is not ... Instead I took chocolate 140 gr.)
Cream:
180 grams of softened plums. oils
one and a half cups of powdered sugar
2 tsp cocoa
1/2 tsp cinnamon
1/2 tsp vanilla (I have a bag of vanilla sugar)
1.5 cups heavy cream (at least 30% fat)
0.5 cups sugar. powders
1/2 tsp orange food coloring

Cooking method

  • When I weighed the shabby pumpkin, I got 150 grams, and the remaining 100 grams I added the grated apple - Semerinko.
  • Heat the oven to 190 degrees. Line two baking tins with a diameter of 20 or 23 cm with parchment and lightly oil. (I baked half of the dough in the Baking multitude for 50 minutes, and the other half in a split form in the oven, so that it was faster ... And so it was possible to bake everything in the baking pan.)
  • Sift flour, cocoa, baking powder, baking soda, and salt into a bowl. In a separate bowl, combine the buttermilk, pumpkin pieces and vanilla extract. Using a mixer on medium speed, beat the butter and both types of sugar into a fluffy mass. Beat in eggs and yolk one at a time. Set the mixer to the lowest setting and add one-third of the flour and pumpkin mixture alternately. Pour the dough into the prepared molds. Bake for 35 minutes - check readiness with a toothpick. Allow the layers to cool before icing the cake.
  • Cream:
  • Softened drain. Beat butter with a mixer on medium, then on high speed until fluffy. Add powdered sugar, cocoa, cinnamon, vanilla (I have a bag of vanilla sugar) and mix until smooth at the minimum mixer speed. In a separate container, beat into a thick foam on medium, and then at high speed, cream (at least 30 percent fat), sugar. powder and orange food coloring. Use a spoon to gently mix the whipped cream with the plum cream. oils. Spread the resulting cream on the cakes, top and sides of the cake. (I got four cakes, soaked in liquor). Refrigerate for 30 minutes.
  • Glaze:
  • Combine all ingredients in a small heat-resistant saucepan. Bring 0.5 cups heavy cream to a boil, pour over the chocolate and let it melt for three minutes. Cool it down. Then whisk vigorously until smooth. Leave for 3-5 minutes to thicken the frosting slightly. Pour the frosting into the center of the top of the cake and distribute so that it runs down the sides.
  • Chocolate pumpkin cake
  • Ready-made, purchased circles - orange chocolate.

Note

The recipe from the magazine "Vkusno i pozolnost" No. 145 for 2008.

Merri
Gasha, thanks!
Gasha
To your health, Irisha!

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