Chocolate Pumpkin Drizzle Cake

    (153)
    1 hour

    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.


    137 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (153)

    Reviews in English (128)

    by
    56

    YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again!  -  15 Oct 2003  (Review from Allrecipes US | Canada)

    by
    48

    My 5 year old daughter and I made cupcakes from this recipe last night. I accidently left them on the baking rack last night and they are PERFECT this morning. Not dry at all. I did NOT use the pumpkin pie spice and they do NOT taste like pumpkin at all. Just chocolate cupcakes. Thank so much. We love these! (I also substituted a tiny (5oz) can of evaporated milk for the heavy cream. I used a 4oz kids sized applesauce pack and 1/2c butter because it's what I had.)  -  15 Mar 2004  (Review from Allrecipes US | Canada)

    by
    42

    Great recipe made even better by suggestions found in earlier reviews, made a few changes subsituted half wheat flour and half brown sugar. Used evaporated milk instead of heavy cream. Didn't have pumpkin pie spice, so found the substitution for it and added maybe a 1/2 Tbsp more cinnamon and ginger and tsp more nutmeg and allspice. ( really wanted to taste the pumpkin spices) Also added chocolate chips as mentioned in other reveiws, sprinkled some on top of cake as well. Loved it very moist, cake and the icing was extremely sweet but perfect for spicy chocolate cake. Looked fabulous too served this at a dinner party and it was ooohed and ahhed!!  -  02 Oct 2006  (Review from Allrecipes US | Canada)

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