Think of luscious good quality chocolate and of sweet and nutty pumpkin, put them together and you have a match made in heaven!
It is school holidays over here in the UK and we have been very busy in the kitchen. Our latest creation was in fact a pumpkin and chocolate cake made with olive oil.
If you have never baked cakes with pumpkin before than this can be a good one to try out: simple, rustic and delicious, perfect for breakfast too especially for dunking.
As I have mentioned before that I love pumpkin and I have it almost every day now that’s in season. I always prefer using fresh pumpkin rather than the tinned stuff but of course if you cannot find it where you live tinned pumpkin would do too.
I have found this cake to be even better the next day!
- Prep Time : 25 minutes
- Cook Time : 35 minutes
- Yield : 6
- self raising flour (spelt or wheat) – 300 g – 2 + ½ cup
- eggs (at room temperature) – 3
- raw pumpkin chopped – 300 g – 2 cups
- brown sugar – 200 g – 1 cup + 2 tbsp
- olive oil – 80 ml – 3 fl oz
- vanilla essence – 1 tsp
- chocolate chips – 100 g – 5/8 cup
- cocoa powder – 2 tbsp
In a processor whiz the pumpkin.
Whip the eggs with the sugar until soft and creamy. Add the vanilla essence, the pumpkin and add the flour a little bit at a time then stir well.
Finally add the olive oil and mix well. It is easier to use a mixer.
Put half of the mixture into a separate bowl and add the cocoa to it. Mix well. Pour the “white mixture” into a 24 cm or 9 inch greased round springform tin then put the dark mixture onto the white one levelling well with the back of a spoon.
Sprinkle the chocolate chips on top.
Bake at 180C or 350F for approximately 35 minutes. Check with a toothpick and if it is still wet keep cooking it for a few more minutes. Let it cool down before eating it.
7 thoughts on “Two coloured pumpkin chocolate cake with olive oil”
I love that you baked this with olive oil! The two toned chocolate cake looks marvelous, Alida. Nice dessert plates :-))
I love baking with olive oil, my cakes turn out so much lighter.
La mia amata zucca, ottima nei dolci, bravissima!!!
it sounds heaven to me! having the house full of guests and a load of pumpkins in the pantry, I am sure to try this recipe of yours in the coming days! Thank you soo much for sharing!!!
I know you live in a fab place in Italy! Your homegrown pumpkins must be heavenly delicious!
Great colours…. bet it would be pretty marbled…. x
Yes pumpkin adds a touch of colour.