Recipe of the Month- Chocolate Pumpkin Cake

Chocolate Pumpkin Cake

Ingredients

500g pumpkin, peeled, cut into 4cm pieces

1 1/2 cups (225g) self-raising flour

1/3 cup (35g) cocoa powder

1 tsp mixed spice

1/4 tsp salt

1/3 cup (80ml) canola oil

2 free range eggs

1/2 cup (125ml) buttermilk

1 tsp vanilla extract

3/4 cup (165g) brown sugar

100g dark chocolate, chopped

Cocoa powder, to dust, extra

Shaved chocolate, to serve

Orange segments, to serve

Orange zest, to serve

Method

Step 1
Place pumpkin in a steamer basket over a saucepan of simmering water. Cook, covered, for 8-10 mins or until the pumpkin is tender. Transfer to a large bowl and allow steam to evaporate and pumpkin to dry slightly. Use a fork to mash until very smooth.

Step 2
Preheat the oven to 180°C. Grease a 21cm (top measurement) bundt or fluted ring cake pan and dust evenly with cocoa.

Step 3
Place the flour, extra cocoa, mixed spice and salt into a large bowl. Stir to combine. Add the oil, eggs, buttermilk and vanilla to the pumpkin. Whisk to combine. Add the sugar and whisk to combine. Add flour mixture and fold to combine. Add chocolate and gently fold though. Pour mixture into the prepared pan.

Step 4
Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside for 5 mins before turning out onto a wire rack to cool completely.

Step 5
Meanwhile, to make ganache icing, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside to cool for 15 mins or until thick, stirring occasionally.

Step 6
Place the cake on a serving platter and pour over the ganache icing. Set aside to set. Sprinkle it with grated chocolate and orange zest. Serve with orange segments.

Nutritional information

Per serve: Energy: 1595kJ/382 Cals (18%), Protein: 7g (14%), Fat: 21g (30%), Sat Fat: 9g (38%), Sodium: 227mg (10%), Carb: 41g (13%), Sugar: 23g (36%), Dietary Fibre: 2g (7%).

Recipe from Coles magazine.