PUMPKIN AND CHOCOLATE CAKE

Versão em Português

Versión en Español

This cake have the power to satisfy if not everybody the majority. The extreme softness is clear in the first bite. The seasonings perfume not just the cake but the whole kitchen. The cocoa flavor is strong and the chunky nuts lost in between the cake turn itself in a impossible mission to stay in only one slice. Even who doesn't like pumpkin can't resist it!

1/2 cup unsalted butter

1 cup sugar

2 eggs lightly beaten

1 tsp vanilla extract

1 cup solid pack pumpkin

1 1/2 cup flour

2 tbsp unsweetened cocoa

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground clove

1 tbsp baking powder

1 cup Brazil nuts chopped

Frosting

100g semisweet chocolate

2 tbsp milk

Directions

Preheat the oven to 350˚. Grease an 8-inch round cake pan.

Beat together the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin and beat again. Sift together the flour and cocoa add the salt, cinnamon, nutmeg, clove and backing powder. Gradually add the dried ingredients to the mixture, always beating. When finish, turn off the mixer immediately. If necessary mix with a silicon spatula. Fold the Brazil nuts. Bake for about 50 minutes or until toothpick inserted comes out clean.

Frosting

Melt the chocolate. Stir milk until combined. Spread over the cake and serve.

Cook's tip: You can serve this cake without the frosting.

Serve: 10 portions.