Pumpkin Chocolate Winter Cake with Salted Caramel
- Prep Time: 35 min
- Cook Time: 90 min
- Total Time: about 2 hours
Scale
Ingredients
- about 450 g butternut squash
- 6,5 dl (about 340 g) all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- ½ ground ginger
- ½ ground nutmeg
- 175 g milk chocolate chips
- 2,5 dl vegetable oil
- 4 eggs
- 2,25 dl (about 200 g) brown (demerera) sugar
- 1 ¾ dl (about 150 g) granulated sugar
- 1 tsp vanilla extract
For topping:
- Caramelised condensed milk (add a pinch of salt) or salted caramel
Instructions
- Preheat the oven to 175°C. Peel the pumpkin and cut into small cubes. Drizzle with 1 tbsp of vegetable oil. Roast in the oven for about 30 minutes until the pumpkin is soft. Mix in a blender until smooth.
- Grease a bundt cake pan. Mix the dry ingredients together: flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and chocolate chips in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, white sugar, pumpkin puree and vanilla extract together.
- Pour the pumpkin-egg mixture into dry ingredients and whisk until completely combined. Pour into greased bundt cake pan.
- Bake for 60-70 minutes until the cake is done (might need more time, depending on your oven). A toothpick should come out clean. Be careful to not overbake the cake, it should be still moist inside!
- Set aside to cool. Once cooled a bit, invert onto serving dish. Allow to cool completely. Drizzle with the caramel and enjoy!
Notes
Notice that if you double / halve the ingredient amounts, also the baking time changes.