Total Steps
8
Ingredients
9
Tools Needed
11
Ingredients
- 20 gram Pumpkin (without skin), steamed and mashed
- 150 gram Cake Flour/Top Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Vanilla Extract
- 100 gram Castor Sugar
- 100 gram Unsalted Butter
- 3 Large Eggs
- 1 tablespoon Dutch Cocoa Powder, sieved
- Pumpkin Seeds(optional)
Instructions
Step 1
To prepare the chocolate pumpkin butter cake, follow step 1 and 2 shown above for preparing the flour batter.
Step 2
<a href="/G463W56J">Scoop </a>about 3 - 4 Tablespoons of flour batter into a small bowl together with 1 tablespoon of cocoa powder,<a href="/GV3SK283"> whisk</a> till well combined. Set aside.
Step 3
<a href="/GV3SK283">Whisk </a>in <a href="/LYM2NCDW">mashed </a>pumpkin into the remanding flour batter.
Step 4
Drop 1 - 2<a href="/NX588QBK"> spoons</a> of the pumpkin and chocolate batter alternately into the prepared tin.
Step 5
When all the mixture has been used up, tap the bottom on the tin on your work surface to ensure that there aren't any air bubbles.
Step 6
Take a <a href="/8F6C5KQK">skewer </a>and swirl it around the mixture in the tin a few times to create a marbled effect.
Step 7
<a href="/RNT367Z2">Bake </a>the cake for 25 - 30 minutes or until a<a href="/8F6C5KQK"> skewer</a> inserted into the centre comes out clean.
Step 8
<a href="/GZFHJC5K">Cool </a>the cake completely before removing it from the <a href="/RNT367Z2">baking </a>tin/case, <a href="/XZBDDD5G">cut </a>into <a href="/3JDX2Q84">slices </a>and <a href="/Y6MVNCHX">serve </a>with coffee/tea.