Chocolate, Pecan and Pumpkin Pie Spice Cake

Chocolate pecan pumpkin pie spice cake

Chocolate, Pecan and Pumpkin Pie Spice Cake

If you like squash and pumpkin this cake will delight you. A dense and rich chocolate cake, with the addition of sweet pumpkin puree, the crunch of pecan and a light buttercream topping flavoured with warming and sweetly spiced pumpkin pie flavours – ginger, cinnamon, allspice and nutmeg.

I got inspiration from a mud cake recipe by Dan Lepard in the Guardian, but for me adding the large amount of water that his recipe requires seemed anathema and I am not a huge fan of missisipi mud cake so I kept a more traditional batter but I like the combination of pecan, chocolate and pumpkin. I used pumpkin puree rather than the grated pumpkin that Dan uses. For the frosting, I added a zing of orange food colouring and spices that you would find in pumpkin pie to buttercream. It complements the dense chocolatiness very well and the bright orange colour gives a visual hint of the warming, seasonal pumpkin flavours within.

Chocolate, Pecan and Pumpkin Pie Spice Cake

Difficulty: easy to moderate

Time: Preparation 30 minutes, baking 30 minutes

Ingredients:

200g dark chocolate

250g unsalted butter

3 medium eggs

150g soft brown sugar

100g Dark Muscovado sugar

Seeds from one vanilla pod (or 2 teaspoon vanilla powder)

250g plain flour

2 tsp baking powder

100g pumpkin puree

125g chopped pecans

For the icing: 275g icing sugar 100ml double cream 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon allspice powder Half teaspoon orange food colouring (I used a Peach Gel Colour)

Method:

Line a square 20cm cake tin with greased nonstick paper and pre-heat the oven to 180C (160C fan-oven)

Melt the chocolate and butter together.

In a stand mixer or using a hand held mixer, beat the eggs and brown sugar until smooth, then beat through the chocolate mixture evenly.

Sift in the flour and baking powder, and beat until very smooth.

Stir in the vanilla, pumpkin puree and pecans. Little helpers are very keen to be part of this process…

Pour the batter into the cake tin and bake for 30-40 minutes.

Turn out onto a wire rack. Keep the cake tin on the cake for 10 to 15 minutes to ensure the cake sets then carefully lift it away.

For the frosting, melt 25g butter, beat in the icing sugar, food colouring, pumpkin pie spices and cream, spread over the top of the cake and leave to set. I decorated with grated chocolate.

Chocolate Pecan and Pumpkin Pie Spice Cake

I am linking this to Ren Behan‘s Simple and In Season

Categories: header

Want to keep up with recipes and stories from Franglais Kitchen? Follow by email

Subscribe to our RSS feed and social profiles to receive updates.

11 Comments on “Chocolate, Pecan and Pumpkin Pie Spice Cake”

  1. November 5, 2012 at 8:49 PM #

    What lovely Autumnal and Thanksgiving style bake and such a vibrant orangey colour too!

  2. November 5, 2012 at 9:03 PM #

    this is a wonderful seasonal cake. I love its presentation. Bookmarking!

  3. November 5, 2012 at 9:30 PM #

    Love this! It sounds wonderful, looks so moist and the frosting sounds delicious!

  4. laura_howtocook
    November 5, 2012 at 10:19 PM #

    This looks amazing. I can imagine these flavours working so well with pumpkin. The orange icing looks beautiful against the dark chocolatey cake. Love this!

  5. November 6, 2012 at 10:25 AM #

    How yummy! This really looks delicious, I have some mini pumpkins left, I may have to make a pureee and try these. Thanks for linking up to Simple and in Season! xxx

  6. November 6, 2012 at 10:33 PM #

    What a fabulous recipe, it sounds delectable. I have a few pumpkins lurking around so will try your recipe next week.

    See you on Friday 🙂

  7. November 7, 2012 at 12:57 PM #

    this looks yummy! I love the pop of orange against that dark chocolatey cake, and I always love a moist dense cake more than I do a sponge, so this looks really perfect to me righ tnow!

  8. November 8, 2012 at 5:11 AM #

    Bookmarked! This looks and sounds amazing and I’m loving the orange against the cake.

  9. November 8, 2012 at 8:42 AM #

    Looks so good! If you ever think of setting up a mail-order cake business, please put me on your customer list!

  10. November 8, 2012 at 10:02 PM #

    I like Dan Lepard, I have improved my baking skills greatly by reading his tips and using his recipes. This sticky cake packed with spices and chocolate is very tempting! Lucky you that have little helpers ‘willing’ to help!!

  11. November 9, 2012 at 8:49 PM #

    This cake looks amazing and such pretty autumnal colours too! So very seasonal as well as totally delicious! Karen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: