I have a real soft spot for chocolate cake. In this recipe I have reinvented it by adding pumpkin puree. Irresistible!
1 3/4 cups all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup butter milk
2 teaspoons vanilla extract
1 cup canned pumpkin
3 oz. dark chocolate, melted
2 tablespoons unsweetened cocoa powder
INGREDIENTS FOR THE GLAZE
1 1/2 cups powdered sugar
1 tablespoon finely shredded orange peel
2 to 3 tablespoons, milk and orange juice
1- Preheat the oven to 180C. Coat a loaf pan with non-stick spray. Line pan with parchment and coat with non-stick cooking spray. Set aside.
2- In a large bowl whisk together flour, spice, baking powder, baking soda, and salt. Set aside.
3- In a medium bowl whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk to combine. Fold in pumpkin.
4- Add the wet ingredients to the dry ingredients all at once; whisk just until no lumps remain.
5- Divide the batter in half. Add melted chocolate and cocoa powder to half the batter; stir to combine..
6- Alternately add batters to the pan. Using a knife, swirl through the batter.
7- Bake the cake for 50 to 60 minutes or until the cake has risen and crackled, and a toothpick inserted near the centre comes out clean.
8- Remove the cake and let it cool for 20 minutes . Invert it onto a wire rack, cool completely.
METHOD FOR THE ORANGE GLAZE
1- In a small bowl stir together powdered sugar, orange peel, milk and orange juice. Spoon over cooled cake.
You can use cooked butternut squash but you have to let it drain using a strainer for 24 hours. By doing this you will not have too much water in the cake.