Chocolate-Pumpkin Cake
The magic ingredient in this cake is grated raw pumpkin. Its color and flavor are indiscernible in the baked cake, but the pumpkin creates a moist texture. If preferred, the same amount of shredded carrot can be used instead of pumpkin. Store the cake in a sealed container at room temperature for up to a week.
Ingredients:
- 1 cup granulated sugar
- 1 egg
- 1/2 cup low-fat or whole milk or plain yogurt
- 1 cup packed shredded raw pumpkin
- 1/3 cup best-quality unsweetened cocoa powder
- 1/2 cup chocolate chips
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 2 cups cake flour
- 2 tsp. baking powder
- 1/2 cup strong, hot coffee
- Confectioners’ sugar for dusting
Directions:
Preheat an oven to 325°F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
In a food processor, combine the granulated sugar, egg, milk, pumpkin, cocoa powder, chocolate chips, butter, baking soda, vanilla, flour, baking powder and coffee and process to blend, 30 to 40 seconds. Alternatively, combine the ingredients in a bowl and beat with an electric mixer or by hand. Pour the batter into the prepared pan and smooth the top. Bake until cake is risen and set and a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let the cake cool. Remove the cake from the pan. Dust with confectioners’ sugar and cut into wedges to serve. Serves 8 to 10.
Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006)
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