Chocolate Pumpkin Cake

cook time:

1 hr 0 min

total time:

1 hr 0 min

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To celebrate the beginning of pumpkin season and my wife Zikki’s birthday, I made a chocolate pumpkin bread. The balance between the nutty notes of the pumpkin, the sourness of the orange juice, and the sweetness of the chocolate is just superb! It’s super easy to make. It takes about an hour from start to bite. I’m encouraging you to give it a shot, this cake is ????!

Ingredients

For the cake:

  • 220 gr all purpose flour
  • 7 gr baking soda
  • 10 gr ground cinnamon
  • 5 gr ground nutmeg
  • 5 gr ground cloves
  • 5 gr ground ginger
  • 3 gr cardamon
  • 5 gr salt
  • 2 free range eggs, at room temperature
  • 100 gr granulated sugar
  • 150 gr packed light brown sugar
  • 350 gr pumpkin puree (canned or fresh)
  • 120 canola oil
  • 1 Juice from orange
  • 150 gr semi sweet chocolate chips (100g chocolate, 50 caramel)

Ingredients

For the frosting:

  • 170 gr soft butter
  • 320 gr powdered sugar
  • 40 ml whole milk
  • 5 gr vanilla
  • 3 gr pumpkin spice

Ingredients

For the cake:

  • 220 gr all purpose flour
  • 7 gr baking soda
  • 10 gr ground cinnamon
  • 5 gr ground nutmeg
  • 5 gr ground cloves
  • 5 gr ground ginger
  • 3 gr cardamon
  • 5 gr salt
  • 2 free range eggs, at room temperature
  • 100 gr granulated sugar
  • 150 gr packed light brown sugar
  • 350 gr pumpkin puree (canned or fresh)
  • 120 canola oil
  • 1 Juice from orange
  • 150 gr semi sweet chocolate chips (100g chocolate, 50 caramel)

Ingredients

For the frosting:

  • 170 gr soft butter
  • 320 gr powdered sugar
  • 40 ml whole milk
  • 5 gr vanilla
  • 3 gr pumpkin spice

Ingredients

For the cake:

  • 220 gr all purpose flour
  • 7 gr baking soda
  • 10 gr ground cinnamon
  • 5 gr ground nutmeg
  • 5 gr ground cloves
  • 5 gr ground ginger
  • 3 gr cardamon
  • 5 gr salt
  • 2 free range eggs, at room temperature
  • 100 gr granulated sugar
  • 150 gr packed light brown sugar
  • 350 gr pumpkin puree (canned or fresh)
  • 120 canola oil
  • 1 Juice from orange
  • 150 gr semi sweet chocolate chips (100g chocolate, 50 caramel)

Ingredients

For the frosting:

  • 170 gr soft butter
  • 320 gr powdered sugar
  • 40 ml whole milk
  • 5 gr vanilla
  • 3 gr pumpkin spice
Equipment

Bowl
Cake pan
Spatula

Lets Start Cooking!

step 1

In a stand mixer’s bowl, pour flour, yeast, and sugar. Mix well.

step 2

Add the egg and sour cream.

step 3

At the lowest speed, knead until the dough starts to come together.

step 4

Add the butter to the dough slowly-slowly.

step 5

After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min.

step 6

Work the dough for a minute and round to a ball.

step 7

Wrap the dough and let it rest in the fridge overnight.

step 8

The following day, take the dough out of the fridge. It will and should be a stiff dough.

step 9

Open the dough with a rolling pin to a 1/2 cm thickness layer.

step 10

Spread the super soft butter on the dough. Then sprinkle the sugar, cocoa, and cinnamon.

step 11

Fold 1/3 of the dough from the bottom side up to the middle and 1/3 from the top side on the part that is currently laid in the middle. Like an envelope. Fold the right and left sides inwards so that the filling does not escape from the open sides.

step 12

Open the dough with a rolling pin again to a 1/2 cm thickness layer.

step 13

Spread the chocolate hazelnuts spread on the dough and roll it tightly.

step 14

Place the rolled dough in the freezer for 45 min. It will help us to cut through it beautifully.

step 15

After the roll cool, cut it down the middle with a bread knife.

step 16

Braid them and place the Rogalach babka in a baking tin, brushed with butter, and with a baking sheet to help to remove the babka from the tin once ready.

step 17

Let the babka proof for about 2 hours.

step 18

Preheat the oven to 365°F or 185°C.

step 19

Bake for 45 minutes.

step 20

In the meantime, make the syrup- just melt the sugar in the water.

step 21

Take the babka out of the oven. Add the syrup slowly. Add a lot, please.

step 22

Let the babka cool down completely. Cut to slice. Yo.

step 23

YASSS!

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