Pumpkin Chocolate Cake

Ingredients

• 125 g soft butter
• 100 g sugar
• 1 packet vanilla sugar
• 2 Eggs
• 1 pinch salt
• 250 g flour
• 1 tsp Baking powder
• 50 ml milk
• 3 tbsp cocoa powder
• 80 g ground hazelnuts
• 150 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 125 g soft butter
• 100 g sugar
• 1 pinch salt
• 1 tsp cinnamon
• 50 g liquid honey
• 2 Eggs
• 150 g flour
• 1 tsp Baking powder
• butter (for the pan)
• flour (for the pan)
• 150 g dark chocolate couverture (60% cocoa)
• 1 tsp coconut oil

Instructions

1. 1.

   For the marble batter beat butter, vanilla sugar and sugar until fluffy with an electric hand mixer. Add eggs and salt and continue beating until the mixture is pale yellow and creamy. Mix flour and baking powder and gradually fold in. Add about 50 ml milk and stir to a smooth batter. If the batter is too thick, add more milk. Transfer slightly more than half of the batter to a second bowl and mix with about 2 tbsp milk and cocoa.

2. 2.

   For the pumpkin batter toast hazelnuts in a dry pan. Grate or grate finely the pumpkin flesh and puree it. Beat butter with sugar into a light mixture. Add salt, cinnamon, honey and eggs while continuing to beat. Add hazelnuts and pumpkin puree. Mix flour and baking powder and fold into the mixture.

3. 3.

   Grease a bundt or napkin-shaped pan with butter and dust with flour. Preheat the oven to 160 °C fan.

4. 4.

   Pour the light batter into the pan, spread by rotating the pan, quickly fill with pumpkin batter, then add the dark batter around the edges. Gently pull down the dark batter at the rim with a fork and bake on the lowest rack for 60–70 minutes until golden yellow. Test with a skewer.

5. 5.

   Let the finished cake rest in the pan for 5 minutes, then remove from the pan and cool on a wire rack.

6. 6.

   For the glaze chop the couverture and melt it together with coconut oil over a hot, non‑boiling water bath and decorate the cooled cake with it.