Chocolate Pumpkin Cake with Ginger Orange Glaze
10 servings
80 minutes
Chocolate pumpkin cake with ginger-orange glaze is a true autumn treat inspired by American cuisine. Its roots trace back to traditional pumpkin desserts, but chocolate adds depth to the flavor while the ginger-orange glaze provides a zesty citrus freshness. The cake is tender and moist with a rich aroma of cinnamon, nutmeg, and vanilla. The glaze made from fresh orange and grated ginger harmoniously complements the sweetness of the batter, creating a balance of flavors. This dessert is perfect for cozy family evenings with a cup of hot tea or coffee. It can be served on festive tables or given as a homemade treat. The ideal combination of warm spicy notes and delicate texture makes this cake an unforgettable gastronomic experience.
1
Preheat the oven to 170 degrees. Prepare the mold and grease it.
2
In a bowl, mix flour, cocoa, baking powder, soda, and cinnamon. Set aside.
- Wheat flour: 300 g
- Cocoa powder: 2 tablespoons
- Baking powder (raising agent): 1 tablespoon
- Baking soda: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
3
Add cream to the pumpkin puree and mix well with a mixer, add melted chocolate, vanilla sugar, and mix well again. Set aside.
- Pumpkin: 175 g
- Cream: 100 ml
- Milk chocolate: 150 g
- Vanilla extract: 1 teaspoon
4
In another bowl, beat melted butter with sugar and powdered sugar using a mixer. Gradually add eggs. Whip everything until fluffy.
- Butter: 125 g
- Icing sugar: 200 g
- Cane sugar: 175 g
- Chicken egg: 3 pieces
5
Add the dry mixture and the pumpkin-chocolate mixture to the eggs. Whisk everything well.
- Wheat flour: 300 g
- Pumpkin: 175 g
- Milk chocolate: 150 g
6
Pour the batter into a greased mold. Place the cake in the oven for about 1 hour, checking for doneness with a toothpick.
7
While the cake is baking, we prepare the glaze. Grate ginger and orange zest on a fine grater. In the same bowl, squeeze in orange juice, add powdered sugar, and mix everything well and for a long time.
- Ginger: 50 g
- Oranges: 1 piece
- Icing sugar: 200 g
8
Remove the cake from the oven, let it cool slightly, and drizzle with icing.
