Chocolate Pumpkin Drizzle Cake

    Chocolate Pumpkin Drizzle Cake


    136 people made this

    About this recipe: A fantastically moist and delicious cake. A lightly spiced, chocolate and pumpkin cake is drizzled with a delicious icing. Serve for afternoon tea or dessert. It also does well as a birthday cake.

    Serves: 12 

    • 335g plain flour
    • 65g unsweetened cocoa powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 175g unsalted butter
    • 400g caster sugar
    • 5 tablespoons apple sauce
    • 3 eggs, beaten
    • 125ml double cream
    • 425g pumpkin puree
    • 220g dark brown soft sugar
    • 110g unsalted butter
    • 75ml double cream
    • 120g icing sugar

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm tube cake tin.
    2. In a medium bowl, mix the flour, cocoa powder, spices, baking powder and bicarbonate of soda. In a large bowl, beat together 175g butter, 400g sugar, apple sauce and eggs. Mix in 125ml double cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared tin.
    3. Bake 40 minutes in the preheated oven or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin over a wire rack. Invert cake onto a serving plate.
    4. Place the dark brown soft sugar, 110g butter and 75ml double cream in a medium saucepan. Bring to the boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the icing sugar and drizzle over the cake immediately.

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