Chocolate Chip Pumpkin Cake with Choc Maple Glaze

June 25, 2012

Heh it looks like a donut doesn’t it?

But that wasn’t my intention! My initial plan was to cascade the oozy chocolate maple ganache glaze down this pumpkin cake and have it drip down the sides but I got distracted and kept going and before I knew it, I was wielding a palette knife and icing the whole cake (and then naturally, licking the ganache bowl clean but lets not dwell on that). Of course I’m not complaining because well, dumping excessive amounts of chocolate ganache on anything rocks my world. The er, decoration though? Well, that was just another impulsive burst of crazy because when I saw the donut resemblance, I immediately felt the need to harpoon it with SPRINKLES!

Like bananas, I just don’t feel right if I don’t have a supply of pumpkins at home. Pumpkin purée is just a great thing to have on hand if you have the freezer space for it. Just thaw it overnight then add some ready made stock and cream and you have instant soup. Or chuck in some eggs and flour to make gnocchi or for the more lazy option, simply toss some pasta through. And my favourite of all, add a cupful to a basic risotto or mac and cheese. But of course, there’s always cake.

There are two things regular readers of C & C would know about me; one, I like zero effort cake recipes that doesn’t require creaming (curse you wintery butter!) and two, I like adding chocolate to everything. This cake ticks all the right boxes and is perfect for the times when you just need to escape to a dark corner with a hot cup of coffee and a slice of cake. I really wanted to slam my face straight into this immediately too and not bother to shoot it but then I realised that I haven’t really posted in a while oops…

So please forgive me for the shoddy photos but I was desperately racing against the impending winter darkness. Plus I had a bit of a doggy daycare thing happening at home and this gorgeous thing was getting a little bit too curious around the food…

{Peek-a-boo! Is that cake I smell?}

Chocolate Chip Pumpkin Cake with Choc Maple Glaze
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Cook Time
45 min
Cook Time
45 min
  1. 1 butternut or kent pumpkin approx. 400g, peeled and deseeded
  2. 200g cake flour (or 170g plain flour and 30g cornflour)
  3. 4 tsps baking powder
  4. 1 tsp bicarbonate soda
  5. 1/4 tsp of salt
  6. 1.5 tsps ground cinnamon
  7. 220g light brown sugar
  8. 3 large eggs, at room temperature
  9. 180ml of canola oil
  10. 1 tsp vanilla extract
  11. 150g dark chocolate, chopped finely (or choc chips)
Chocolate and Maple Glaze
  1. 180g dark chocolate, chopped
  2. 50g butter, chopped
  3. 50ml cream
  4. 2 Tbl maple syrup
  1. To make puree, preheat oven to 200°C and then peel and roughly chop pumpkin. Place in a roasting tray lined with baking paper and roast for 45-60 mins or until tender (time will depend on how thick you chopped your pumpkin). Remove from oven and cool completely then puree in a food processor until smooth.
  2. If the purée is ‘wet’, place in a muslin-lined sieve or colander over a bowl and leave to drain overnight in the fridge. You’ll need about 250g of pumpkin purée for this cake (any remainder can be frozen or used in recipes such as this and this).
For the cake
  1. Preheat oven to 175°C / 350°F and grease a bundt cake tin (about 2.5 litre capacity).
  2. In a bowl, sift together the flour, baking powder, bicarb, salt and cinnamon.
  3. In another mixing bowl, whisk together the sugar, eggs, canola oil and vanilla for at least 5 minutes or until voluminous and thickened. Beat in the pumpkin puree until smooth.
  4. Add in the flour mixture and beat until just combined then fold through the choc chips. Scrape batter into bundt tin and bake for 40-45 minutes or until a cake tester comes out clean. The cake should spring back when lightly pressed and the sides would have shrunk away from the tin slightly.
  5. Remove from oven and cool in tin for 10 minutes before carefully turning out the cake onto a lightly greased wire rack. Cool completely.
Chocolate and Maple Glaze
  1. In a heatproof bowl over gently simmering water, melt the chocolate, butter, cream and maple syrup together until glossy and combined. Allow to cool down a bit for about 10 minutes (ok maybe not as long if you’re in the middle of winter like I am). Pour over your cake or ice the whole thing and leave to set.
  2. Serve at room temperature or nuke it in the microwave to make it a little melty. Store in an airtight container.
  1. Inspired and adapted by Rose Levy Beranbaum and Joy of Baking.
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