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Chocolate Pecan Pumpkin Cake Slice for Halloween
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5 from 1 vote

Chocolate Pecan Pumpkin Cake

A delicious light-textured and mousse-like chocolate cake with crunchy pecan pieces and hidden veg. It's covered in a rum flavoured cream cheese icing. Halloween decorations entirely optional.
Prep Time45 mins
Cook Time55 mins
Total Time1 hr 40 mins
Course: Afternoon Tea
Cuisine: British
Keyword: cake, chocolate, cream cheese, halloween, pecans, pumpkin, rum
Servings: 12 slices
Calories: 561kcal
Author: Choclette @ Tin and Thyme

Ingredients

Chocolate Pecan Pumpkin Cake

  • 175 g unsalted butter
  • 225 g dark chocolate I used 72%
  • 275 g  muscovado sugar half dark and half light
  • 3 large eggs I used duck eggs
  • 3 drops of Holy Lama fennel extract optional
  • 275 ml warm coffee
  • 120 g good quality pumpkin or butternut squash - grated
  • 100 g pecans - chopped
  • 250 g flour half wholemeal, half white
  • 3 tsp baking powder
  • 1 tsp maca powder optional

Rum Cream Cheese Icing

  • 20 g unsalted butter
  • 160 g icing sugar - sifted
  • 50 g cream cheese
  • slug of rum
  • 50 g double cream
  • a little black icing I used some from a ready bought tube
  • chocolate pumpkin faces optional

Instructions

Chocolate Pecan Pumpkin Cake

  • Melt the butter and chocolate in a large pan over gently heat.
  • Remove from the heat and beat in the sugar, followed by the eggs, followed by the coffee.
  • Stir in the fennel extract if using.
  • Stir in the pumpkin and pecans.
  • Sift in the dry ingredients and stir until just combined.
  • Scrape the mixture into a deep 23 cm / 9" round silicone mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 55 mins.
  • Leave to cool for 15 minutes, then turn out onto a wire rack to cool completely.

Rum Cream Cheese Icing

  • Melt the butter and mix in some of the icing sugar.
  • Beat in the cream cheese, followed by a little more of the icing sugar.
  • Add the rum along with some more icing sugar and beat again.
  • Add the cream, followed by the rest of the icing sugar and beat until smooth.
  • Place the cake on a stand and spread the icing over the top.
  • Create a spider's web on top with the black icing.
  • Add some chocolate pumpkin faces for good measure.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 561kcal | Carbohydrates: 63g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 45mg | Potassium: 380mg | Fiber: 6g | Sugar: 41g | Vitamin A: 1446IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg