Chocolate Pumpkin Butter Cake
By: Cuisine Paradis...
Published: Tuesday, March 29, 2011 - 1:55am

Ingredients




20 grams Pumpkin (without skin), steamed and mashed
150 grams Cake Flour/Top Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
100 grams Castor Sugar
100 grams Unsalted Butter
3 Large Eggs
1 tablespoon Dutch Cocoa Powder, sieved
Toppings:
Some Pumpkin Seeds, optional

Preparation

1 To prepare the chocolate pumpkin butter cake, follow step 1 and 2 shown above for preparing the flour batter. 2 Scoop about 3 - 4 Tablespoons of flour batter into a small bowl together with 1 tablespoon of cocoa powder, whisk till well combined. Set aside. 3 Whisk in mashed pumpkin into the remanding flour batter. 4 Drop 1 - 2 spoons of the pumpkin and chocolate batter alternately into the prepared tin. 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. 6 Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. 7 Bake the cake for 25 - 30 minutes or until a skewer inserted into the centre comes out clean. 8 Cool the cake completely before removing it from the baking tin/case, cut into slices and serve with coffee/tea.