Chocolate Pecan Pumpkin Cake for Halloween
For years I’ve raged against the invasion of the very American Halloween and associated trick or treating; in the UK, we have All Hallows Eve, from which Halloween is derived. Just five days later we have our very own Guy Fawkes Night, with its pagan effigy burning associations – OK Guy Fawkes was a catholic, but never mind. Well, finally I’ve come to the conclusion that if you can’t beat them you’d better join them! In fact I had no choice as this month’s We Should Cocoa theme is Halloween.
For Random Recipes this month, Dom has tasked us with picking a recipe from the internet. His suggestion was to type a theme into the search box and then pick a recipe randomly from the first ten that appear. I was game. To bag several challenges in one, I searched for chocolate and pumpkin, thereby getting We Should Cocoa in as well as Tea Time Treats which has vegetables as this month’s theme. The recipe that popped up was Dan Lepard’s pumpkin chocolate mud cake – perfect.
It’s been a while since I made a Dan Lepard recipe, or should I say tinkered with one. I did of course change things around just a little by replacing vanilla with fennel, adding coffee to the mix and changing the quantities. I included some maca powder as I often do, just so I can tell myself the cake is good for me. I also added cream cheese to the icing to give it a bit more character and make it less sweet and sickly.
This is how I made:
Chocolate Pecan Pumpkin Cake
- Melted 175g unsalted butter and 225g of dark chocolate (72%) in a large pan over gently heat.
- Removed from the heat and beat in 275g sugar (half dark and half light).
- Beat in three duck eggs (can be replaced with large hens eggs).
- Stirred in 3 drops of Holy Lama fennel extract.
- Beat in 275ml warm coffee.
- Grated 120g butternut squash (the only pumpkin I could get) and stirred this in together with 100g chopped pecans.
- Sifted in 250g flour (half wholemeal, half white), 3 tsp baking powder and 1 tsp maca powder.
- Stirred until just combined then scraped the mixture into a deep 9″ silicone mould and baked at 180℃ for 55 mins.
- Left to cool for 15 mins, then turned out onto a wire rack to cool completely.
- Melted 20g unsalted butter.
- Mixed into some of the 160g icing sugar.
- Beat in 50g cream cheese, followed by a little more of the icing sugar.
- Added a slug of rum and mixed in with some more icing sugar.
- Added 50g double cream, followed by the rest of the icing sugar and beat until smooth.
- Placed the cake on a stand and spread the icing over the top.
- Attempted to create a spider’s web on top with some ready bought black icing I happened to have acquired.
- Added some chocolate pumpkin faces for good measure.
The cake was such a success, I shall be making this one again. It was soft, light and mousse like with a welcome crunch from the pecans and the fennel note gave an intriguing, “what is this?” It wasn’t overly sweet, which is good because the icing was. The rum icing may have been sweet, but it was nonetheless delicious and complemented the cake well. An added bonus was that it lasted well over a week and was just as good at the end as at the beginning.
Finally giving in, I have made a Halloween bake and it’s all down to the devilish Hannah over at Honey & Dough, who is guest hosting We Should Cocoa this month.
Random Recipes was the driving force behind the bake with the theme of something sweet randomly selected from the internet. This is a splendid monthly challenge from Dom over at Belleau Kitchen where we never quite know what recipe we will land up with next.
Ensuring I would get a recipe containing pumpkin meant I could also send this off to Karen over at Lavender and Lovage for her Tea Time Treats, where the theme is vegetables this month. This monthly challenge is co-hosted by Jane over at The Hedge Combers.
With rum in the icing and squash in the pumpkin in the cake, I reckon this is just right for this month’s Baking with Spirit over at Cake of the Week where the theme is autumnal.
Love Cake over at JibberJabberUK is also all about the dark side this month, so I am sending this Ness’s way.
With hidden veg in the form of pumpkin, I’m sending this off to Extra Veg. Normally hosted over at Fuss Free Flavours and Utterly Scrummy Food for Families, it’s being guest hosted this month by Emily over at A Mummy Too.
And a slice has got to Let’s Cook for Halloween over at Simply Food.
- 40 of the Best Ever Pumpkin Recipes|| Recipes From A Pantry - […] Chocolate pecan pumpkin cake – Tin and Thyme […]
- Pumpkin Cupcakes with Avocado Buttercream Icing - Veggie Desserts - […] Food 4 All’s Pumpkin Fruit Cake KneadWhine’s Spooky Pumpkin Soup Tin and Thyme’s Chocolate Pumpkin Pecan Cake Sophie Loves…