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Chocolate and Pumpkin Cake


  • Stand mixer with whisk attachment
  • Or a whisk
  • Loaf Pan


  • 200 g pastry flour
  • 10 g baking powder
  • 180 g sugar
  • 100 g butter room temperature
  • 4 eggs
  • 45 g +20g milk
  • 1 cc pumpkin spice
  • 170 g pumpkin
  • 20 g cacao


  • Peel and cut the pumpkin in cubes. Steam for about 25 minutes (stick a knife into a pumpkin cube to check for doneness. The pumpkin will be soft when cooked). Blend to puree.
  • Preheat your oven to 200C (392F). Grease a loaf pan.
  • Whisk butter and sugar. Add eggs, one by one. Sift flour and baking powder together and add to butter and sugar mixture. Add the milk.
  • Divide the dough in 2. In one, add the pumpkin and the pumpkin spice, in the other add the cacao plus 20g milk.
  • Alternate the layers of dough in the loaf pan to create a marble effect. Add pepitas on top of the cake before baking 40 to 50 minutes. Lower temperature to 180 C (356 F) after 10 minutes.