Pumpkin Chocolate Cream Cake
Moist, creamy, and irresistibly delicious!
Inroduction
About this Recipe
By: Marija
Indulge in the rich, velvety texture of this luscious no-bake dessert that’s as creamy as a pudding yet holds the decadent flavor of dark chocolate.
The smooth pumpkin purée, infused with warm cinnamon and vanilla, perfectly balances the bittersweet chocolate enriched with a hint of maple syrup.
Each bite melts in your mouth, offering a heavenly blend of sweetness and spice, ideal for cozy moments.
Moist, creamy, and irresistibly delicious, this cake is a delightful treat for any occasion!🎃
Ingredients
- 350 g pumpkin purée
- 200 g dark chocolate (melted)
- 50 ml maple syrup (to be added to chocolate)
- 3 tbsp milk (to be added to chocolate)
- 1 tbsp raw cacao powder
- 80 g cornstarch (or other starch)
- 50 g coconut oil or butter (melted)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- A pinch of salt (optional)
For the Chocolate Drizzle:
- 50 g dark chocolate (melted)
- 2 tbsp milk
Toppings:
- Fresh berries (such as raspberries, blueberries, or strawberries)
- Optional: powdered sugar for dusting
Step by Step Instructions
Step 1
Lightly grease or line a round 20 cm cake pan with parchment paper.
In a heatproof bowl, melt the dark chocolate over a water bath until almost fully melted. When the chocolate is nearly smooth, stir in the 50 ml maple syrup and 3 tbsp of milk.
The syrup may cause the chocolate to seize or form small caramelized pieces—this is perfect for adding texture to the cake later.
Stir gently and let those bits form as you mix. Once combined, remove from heat and stir in the melted coconut oil or butter.
Step 2
In a separate bowl, combine the pumpkin purée with the raw cacao powder, cornstarch, cinnamon, vanilla extract, and a pinch of salt. Stir everything together until well mixed and smooth.
Step 3
Pour the melted chocolate mixture into the pumpkin mixture. Stir until all ingredients are evenly incorporated and form a uniform batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the cake in the refrigerator for at least 2 hours, or until it has set and become firm.
Once set, remove the cake from the fridge.
Step 4
Once the cake is set, melt 50 g of dark chocolate with 2 tbsp of milk, stirring until smooth. Pour the melted chocolate over the top of the cake, letting it drip down the sides for a beautiful effect.
Arrange fresh berries on top of the cake and optionally dust with powdered sugar for a finishing touch.
Slice and enjoy your beautiful cake with its smooth chocolate drizzle and berry topping!
