Pumpkin Chocolate Chip Cake with Chocolate Ganache a delicious and easy dessert to make, even for those with little cooking experience, as it takes just a few minutes to make. With a sweet and slightly rustic flavor thanks to the hazelnuts, our chocolate pumpkin cake is made irresistible by the chopped dark chocolate in the batter and, especially, the chocolate glaze used to decorate the top. The dark chocolate perfectly contrasts with the sweetness of the pumpkin, and the hazelnuts add a rustic touch that makes the cake even more delicious.
Super soft and incredibly delicious, this pumpkin and chocolate cake is one of those desserts you can make over and over again this winter. Kids—and adults—will love it for breakfast, but it's also perfect for a party. It only takes a few steps to bring it to the table: discover the recipe now.
Ingredients
How to Make Pumpkin Chocolate Chip Cake With Chocolate Ganache
Start by finely chopping the hazelnuts in a blender, pulsing for a few seconds at a time, so as not to overheat the blades. You should end up with a fairly fine flour.
Start by finely chopping the hazelnuts in a blender, pulsing for a few seconds at a time, so as not to overheat the blades. You should end up with a fairly fine flour.
Clean the pumpkin, then cut it into small cubes. Collect all the pulp in the bowl of a food processor. Blend until you obtain a thick paste. If necessary, add half the oil you've taken from the total amount.
Clean the pumpkin, then cut it into small cubes. Collect all the pulp in the bowl of a food processor. Blend until you obtain a thick paste. If necessary, add half the oil you've taken from the total amount.
Collect the flour, yeast and hazelnut flour in a bowl, then mix the powders thoroughly.
Collect the flour, yeast and hazelnut flour in a bowl, then mix the powders thoroughly.
In a separate bowl, whisk the eggs at room temperature with the sugar and cinnamon, until you obtain a dense and frothy mass.
In a separate bowl, whisk the eggs at room temperature with the sugar and cinnamon, until you obtain a dense and frothy mass.
Then add the seed oil in a drizzle, continuing to whisk with the electric whisk.
Then add the seed oil in a drizzle, continuing to whisk with the electric whisk.
Gradually add the powders too.
Gradually add the powders too.
Alternate with blended pumpkin pulp, continuing in this way until the ingredients are finished.
Alternate with blended pumpkin pulp, continuing in this way until the ingredients are finished.
Finally, add the chopped dark chocolate with a knife, then mix with a spatula using delicate movements so as not to deflate the mixture.
Finally, add the chopped dark chocolate with a knife, then mix with a spatula using delicate movements so as not to deflate the mixture.
Transfer the dough into a 24cm diameter mold, with a disc of baking paper placed at the base and lightly buttered along the sides. Bake the cake in a preheated static oven at 350°F/175°C for 60 minutes.
Transfer the dough into a 24cm diameter mold, with a disc of baking paper placed at the base and lightly buttered along the sides. Bake the cake in a preheated static oven at 350°F/175°C for 60 minutes.
Before removing from the oven, test with a toothpick to see if the cake is cooked through. If the surface gets too dark, you can cover it with aluminum foil. Finally, remove the cake from the oven and let it cool.
Before removing from the oven, test with a toothpick to see if the cake is cooked through. If the surface gets too dark, you can cover it with aluminum foil. Finally, remove the cake from the oven and let it cool.
Meanwhile, prepare the chocolate ganache: heat the cream in a saucepan until it almost boils, then pour it into the bowl with the chopped dark chocolate. Mix well with a spatula until the chocolate has completely melted, then let everything cool first at room temperature, then in the freezer for 15 minutes.
Meanwhile, prepare the chocolate ganache: heat the cream in a saucepan until it almost boils, then pour it into the bowl with the chopped dark chocolate. Mix well with a spatula until the chocolate has completely melted, then let everything cool first at room temperature, then in the freezer for 15 minutes.
Once the ganache is completely cold, remove it from the freezer and whip it with an electric whisk for a few seconds, until it appears frothy and slightly lighter in color.
Once the ganache is completely cold, remove it from the freezer and whip it with an electric whisk for a few seconds, until it appears frothy and slightly lighter in color.
Once cooled, unmold the cake, place it on a tray and distribute generous spoonfuls of ganache on the surface, spreading it irregularly with a spatula. Then finish with the toasted hazelnuts, some whole, others roughly chopped.
Once cooled, unmold the cake, place it on a tray and distribute generous spoonfuls of ganache on the surface, spreading it irregularly with a spatula. Then finish with the toasted hazelnuts, some whole, others roughly chopped.
Enjoy!
Enjoy!
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