Choco-Pumpkin Spiced Cake

A long long time has passed since I have written something…Days are just getting spent and the nights are just lingering on…Every time I prepare something, I think of writing about it and discussing with all the grand chefs out here…but most of the time…It gets missed. This Monday, I was super eager to write and post about the most recent innovative and nutrition rich recipe which I have created. Though it took me good amount of time to pull my lazy bums up and get the blog on but finally I am thankful that I did it.

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Full Frame Shot Of Pumpkins At Market On Sunny Day

Image cc: Google

This is one of the most nutrition rich and innovative recipe from my end.  I have never prepared it before but I am sure I am going to prepare it every other month now..considering the fall season is IN.

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Lets have a look on the recipe –

Prep Time: 20 mins

Baking time: 45 mins

Ingredients

  • 1/2 cup All Purpose Flour || 1/2 cup Wheat Flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 cup sugar
  • 2 Eggs
  • 100 gms Unsalted butter
  • Roasted almonds and Seasame seeds
  • 1/2 Cup chocochips
  • 1 cup boiled, cool and mashed pumpkin
  • 1 tsp Vanilla Essence
  • 2 cups Fruit puree or any Fruit pulp mashed
  • 2 tsp Cinnamon powder

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Method

  1. Sift Flours, Baking soda, Baking powder and salt together for 4-5 times.Keep it aside.
  2. Put your oven for preheating at 180 degrees.
  3. Beat butter and sugar together till light and smooth.
  4. Add egg yolks and keep beating lightly.
  5. If the mixture is bit thick, add 1 tbsp milk first and mix it lightly.
  6. Now add the all dry ingredients into the wet ingredients.
  7. Mix well. If the batter seems too thick, add rest of the milk. ( 1 tbsp)
  8. Mix mashed pumpkin along with vanilla essence and fruit puree
  9. Now beat the egg white till soft peaks are formed. Add powdered sugar and keep beating till glossy hard peaks are formed.
  10. Mix it immediately into the cake mixture.
  11. Add roasted almonds, sesame seeds and chocochips
  12. Grease your cake mould well with butter or olive oil.
  13. Put the mixture into it and spread it evenly all around.
  14. Bang the mould lightly on the slab to release any trapped air bubbles.
  15. Now put it in oven and bake for 45 mins at 180 degrees.
  16. Do the toothpick test and if required, do continue baking till the toothpick comes out clean. But cover the top with aluminium foil to avoid burning of the cake. 🙂

 

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Celebrating the #PumpkinTreats in this 163rd Foodie Monday Bloghop with this delish cake!! 🙂

wq

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/

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Bon appetit!

Disclaimer: All the images of this blog belongs to Krispy Kadhai. Any plagiarism will not be tolerated

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10 thoughts on “Choco-Pumpkin Spiced Cake

  1. Loved the recipe and the use of mixed flours with sesame and almonds on top. Looks gorgeous and would be definitely flavourful and moist with the puree and the bite from the choco chips and nuts. Saswati and you have come up with such amazing bakes.

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  2. I think Chocolate Pumpkin cake is one of the best cakes to make and to eat. The chocolate and pumpkin are made fro each other, aren’t they? Thanks for this recipe which I am going to try so that I can taste this yum cake! Sujata Shukla from PepperOnPizza

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  3. The choco pumpkin spice cake studded with almonds and sesame seeds sounds so healthy Kriti ! You and Saswati have tempted me to try one soon. Thanks for the share.

    Like

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