October 21, 2013 2 Comments


Pumpkin season has arrived again. I’m  really in love with pumpkin and butternut squash so I bake or cook with them frequently. My boys have carved some very scary pumpkins  and I got a very interesting one from one of my friends. It’s specially produced in this period of the year to be much  scarier and a bit more spookier than usually. The surface  is pockmarked and not very nice at all….
The recipe is quite easy, chocolate and pumpkin go hand-in-hand and if you melt the chocolate in a good quality red wine it’s an added value. Take your apron, dust your bundt cake tin and follow the instructions here below!

for the pumpkin batter:

100 gr butter at room temperature
150 gr pumpkin puree 
150 gr granulated sugar
2 eggs
150 gr plain flour
1 tk baking powder
1 heaped teaspoon ground cinnamon
1 teaspoon ground cloves
2 drops vanilla paste

for the chocolate batter:

100 gr butter at room temperature
50 ml port wine 
75 gr dark chocolate chips
150 gr light brown sugar
100 gr plain flour
2 eggs
1 teaspoon baking powder

for the chocolate ganache:
80 gr dark chocolate chips
2 tbsp single cream
1 tbsp icing sugar
  1. Make the pumpkin batter first of all: mix the butter and sugar until pale and fluffy. Add the eggs one by one, then add vanilla and pumpkin, too. Put the flour, baking powder, cinnamon and cloves into a bowl and stir well with a spoon. Add this mixture to the pumpkin batter and stir carefully keep an eye on not to overmix!
  2. Preheat oven to 180 C. Grease the bundt tin and dust with flour.
  3. Make the chocolate batter: Pour the wine into a jug, add the chocolate chips and heat them on low in micro. Stir well until chocolate melted then set aside.
  4. Put the butter into the bowl of the stand mixer. Mix with sugar on medium until pale and fluffy, then add eggs and melted chocolate.
  5. Put the flour into a clean bowl and stir well with baking powder. Add the flour gradually to the chocolate batter.
  6. Spoon alternate blobs of chocolate and pumpkin cake into the tin and when it’s full drag the handle of a wooden spoon through it once. It gives the marble pattern.
  7. Bake in the oven for 35-45 minutes or until skewer comes out clean.
  8. Meanwhile melt the chocolate, cream and sugar on low in a glass bowl in microwave.
  9. Stir frequently not to be burned!
  10. Cool to room temperature and pour over the cake nicely.
  11. Serve immediately!

October 21, 2013



  1. Reply


    October 22, 2013

    Wow! I hopped over to your blog from foodgawker and what a fabulous treat to be greeted by!! Pinned!

  2. Reply


    October 22, 2013

    Wow! The cake looks so moist and very delicious.