Pumpkin cake with chocolate fudge frosting – A recipe for the best spongy cake with pumpkin, chocolate fudge frosting, and coffee.
The recipe is made in collaboration with Nespresso, but this post is not part of the partnership.
Ingredients
Pumpkin purée
400 g Hokkaido pumpkin, cubed
2 tbsp. brown sugar
50 ml water
Pumpkin cake
275 g butter, softened
300 g sugar
2 tsp. vanilla sugar
300 g flour
2 tsp. cinnamon
2 tsp. cardamom
2 tsp. ginger
1 tsp. nutmeg
2 tbsp. baking powder
6 eggs
2 tbsp. crème fraiche
50 ml coffee, cold
Chocolate fudge frosting
250 g dark chocolate, chopped
150 g butter
200 ml milk
50 ml coffee
700 g confectioner’s sugar
Approach
Pumpkin purée
Put the pumpkin in a pot with the brown sugar and water. Cook until the pumpkin is tender. Blend into an even pumpkin purée with a hand-held blender and allow to cool.
Pumpkin cake
Heat the oven to 180 C convection.
Put all the ingredients incl. the pumpkin purée into a mixing bowl and beat the batter for 1-2 minutes until even. It doesn’t matter if the batter separates. Line a 25 × 25 cm form with baking paper. Pour the batter into the form and bake the cake for 25-30 minutes. Insert a skewer into the cake with to see whether the cake is baked. Allow the cake to cool.
Chocolate fudge frosting
Put the chocolate, butter, milk, and coffee in a pot and let it all melt together on a low heat. Stir until combined.
Pour the mixture into a mixing bowl and whisk it for a few minutes. Add the confectioner’s sugar and whisk it until thick and creamy. Pour the frosting into a container and cool it until it is spreadable. Don’t let it harden – you won’t be able to spread it over the cake!
Spread the chocolate fudge frosting over the pumpkin cake and serve. Enjoy!
