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Pumpkin cake with chocolate fudge frosting

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.

Kage, Bradepandekage for 8-10 persons

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


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!


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