Chocolate, pumpkin and a touch of cinnamon. This simple cake smells like winter and tastes like glory. How much we like these simple recipes eh! I’m sure you are going to try this recipe for sure!
Around here everyone is publishing Christmas recipes and I’m not up for it this time. I would like to tell you happy things, but it looks like this year someone has put a curse on me. Now with the disabled arm I have all the Christmas recipes stopped. A week away from Christmas, I am here without new recipes and without making cookies or anything.
Yes, I felt in a very silly way and I’ve wrecked my wrist. It’s not broken but it’s been a week since my arm is immobilized. So you can imagine that you bake anything. I can not even dress myself! Well, writing with one hand is also quite a feat … But I do not stop publishing because here I am making the effort that is costing me horrors. This post takes the record of longer writing time: D
It frustates me a lot, first of all because of the feeling of why everthing has to happen to me? And then because it bothers me all the Christmas recipe plan and we’ll see if not the whole Christmas. I already had some cake layesr in the freezer for a super Christmas layer cake that I wanted to make, but nothing is there. I can not stand any longer the wich I have to make that cake and I think that even with one hand and slowly I’m going to do it.
But well, do not say that I am not positive and above all a woman of resources. Here I leave this recipe that is also perfect for this time and is very winter in terms of flavors and lok. I had it saved from the autumn publications that I did not have time to post, so it comes to me now to at least be able to continue posting recipes. And I know you really like this style of cake, which are the most sought after and visited on the blog and the ones you most encourage to do. I recommend this one a lot.
Recipe adapted from the blog klaraslife.com.
Spiced chocolate and pumpkin cake
- 150 g of pumpkin puree
- 100 ml maple syrup
- 50 g of brown sugar
- 2 eggs
- 30 ml almond milk or oatmeal + 2 extra Tbsp
- 30 ml vegetable oil
- 225 g flour
- 1 teaspoon bicarbonate
- 1 teaspoon of baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch of salt
- 3 tablespoons of pure cocoa powder
- 150 g of dark chocolate
- 4 tablespoons maple syrup
- 1 tablespoon of coconut oil
- 50 ml almond milk
Preheat the oven to 170ºC. Grease the pan you are going to use and reserve.
In a bowl pour all the liquid ingredients with sugar and mix until combined.
In another bowl sift the flour with spices, baking soda, baking powder and salt. Add the dry ingredients to the liquids and mix just until there are no lumps of flour. To finish incorporate the oil mixing until it is integrated.
Pour half of the dough into the pan. Add the cocoa powder and two tablespoons of milk to the rest of the dough that is left in the bowl. Mix until the batter is a uniform chocolate color.
Pour the batter of chocolate into the pan and using a knife puncture the batter in 4 or 5 points to create the swirling effect.
Bake for about 55 minutes or until pricking the cake with a wooden stick, it comes out dry. Allow to cool in the pan for 10 minutes. Unmould and let cool completely on a rack.
For the ganache, melt the chocolate, incorporate the maple syrup, the coconut oil and the almond milk. Mix until you have a bright ganache. If it becomes too thick or forms a paste, put the mixture in a saucepan over low heat and continue stirring without stopping until it recovers the fluid and shiny texture.
Cover the cake with the ganache. Decorate with pieces of chocolate.