Chocolate Pumpkin Spice Cake
French novelist and playwright, Simone Schwarz-Bart once said, “Only the knife knows what goes on in the heart of a pumpkin.”
Sandren Govender, the Head Chef at Suncoast Towers Hotel in Durban decided that he would make his own pumpkin-inspired dessert in the form of a Chocolate Pumpkin Spice Cake.
1 cup unsalted butter (room temperature)
1 and 1/2 cups brown sugar
2 cups canned pumpkin purée
2 cups cake flour
1/2 cup coco
2 tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup bittersweet chocolate chips, chopped
Preheat oven to 350 degrees Celsius. Lightly grease and flour a Bundt (ring-shaped) pan. Cream butter in a large mixing bowl, add brown sugar and continue to cream until light and fluffy. Add eggs one at a time followed by the pumpkin purée. Beat until well combined. Sift together flour, cocoa, baking soda, salt and spices. Slowly add flour mixture to butter mixture, mixing on low speed. Fold in chopped chocolate. Spoon into prepared square pan. Bake for 45 to 50 minutes (baking time may vary depending on type of oven). Let cake cool for 10 minutes before inverting onto rack to cool completely.
Watch Sandren demonstrate how he puts pumpkin to good use!
Source and image: Suncoast Towers Hotel