Let's celebrate the Fall season by baking a decadent chocolate pumpkin cake. This cake has a super moist texture and a chocolatey and nutty aroma. It can be prepared by using fresh or canned pumpkins with the addition of any kind of nuts.
I highly recommend using natural cocoa powder and the best quality ingredients because good food depends almost entirely on good ingredients. Buon Autunno!
Torta Zucca & Cioccolato (Chocolate Pumpkin Cake)
1 cup granulated sugar
10 tbsp unsalted butter, softened
15 ounces pumpkin puree (fresh or canned)
1 cup flour type 00
4 tbsp unsweetened cocoa powder
1 sachet vanilla baking powder (16 grams)
1/4 cup walnuts, coarsely chopped
powdered sugar, to dust
Preheat the oven to 350 F degrees.
Grease and flour a 9-inch cake pan. Set aside.
In a large bowl, beat butter and sugar, then add eggs, pumpkin puree, and mix well.
Add cocoa powder, flour, vanilla baking powder, and mix until all of the ingredients are well blended.
Stir in the chopped walnuts.
Pour the cake batter into the greased pan and bake for 35 minutes.
Allow cooling in its pan.
Dust with powdered sugar before serving.
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