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.
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.
Honey & Dough, who is guest hosting We Should Cocoa this month.
Belleau Kitchen where we never quite know what recipe we will land up with next.
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.