Xmas Magic: Chocolate + Pumpkin Spiced Cake

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Xmas Magic

A Christmas cake everyone will love!!

I made this cake a couple of weeks ago for a client. She was very easy-going and left to me the decision of what kind of cake to make. I knew she wanted something Xmassy and that she loves chocolate so I decide to mix things up and ta-dah… Chocolate Pumpkin Spiced Cake was born!!

It was so good that I made it again for my mother in law birthday and everyone was so please and really enjoyed.

Despite its decadent and indulgent look, this cake is still in the healthy range, it is made with vegetables (pumpkin), protective heart health olive oil, antioxidant-rich chocolate, fiber-high flours and it’s low in sugar. What else can we ask to a holiday cake?

If you are looking for ideas for your Christmas magic table, just look in my celebration seccion and enjoy a healthy holidays!

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Chocolate + Pumpkin Spiced Cake
Prep Time
16 mins
Cook Time
40 mins
Total Time
56 mins
 

Delicious and healthy cake, perfect for the holiday season.

Course: Dessert
Servings: 8 people
Ingredients
Chocolate Cake
  • 50 grams pure cacao powder
  • 50 grams coconut sugar
  • 250 ml boiling water
  • 2 eggs
  • 50 grams coconut sugar
  • 125 ml olive oil
  • 225 grams spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
Pumpkin Spiced Cake
  • 3 eggs
  • 100 ml olive oil
  • 50 grams coconut sugar
  • 200 grams pumpkin peeled and grated
  • 70 grams pecan nuts chopped
  • 120 grams spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice or a mix of nutmeg, clove and ginger
Whipped Cream Cheese Icing
  • 400 ml cream whipped
  • 375 grams cream cheese
  • 4 tablespoons honey or any liquid sweetener
  • 1/2 teaspoon ground cinnamon
Instructions

  1. Preheat the oven to 180ªC.

    Line the bottom of two 20cm round tins with baking parchment.

For the Chocolate Cake

  1. Put the cocoa and 50g of coconut sugar into a bowl and pour in the boiling water. Whisk to mix and set aside.

  2. Cream the eggs and the rest of coconut sugar. Add slowly the oil and vanilla essence and keep beating.

  3. In another bowl, stir the flour, baking powder and bicarb together. 

  4. Incorporate the dried ingredients to the egg mixture and fold in the cocoa mixture.

  5. Pour in one of the prepared tins and bake for about 30-40 minutes, until a cake tester comes out clean. Remove from the oven and let it cool.

For the Pumpkin Spiced Cake

  1. Beat the eggs with the sugar in a large bowl, then add the oil, grated pumpkin and chopped pecans. 

  2. Sift in the dry ingredients and mix with a wooden or metal spoon.

  3. Pour the mixture into one of the prepared tins and bake for 30-40 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and let it cool.

For the Icing

  1. Whip the cream cheese, cinnamon and honey in a bowl until soft and aerated.

  2. In another bowl, whip cream until it forms soft peaks.

  3. Add the cream cheese mixture and whip until it forms stiff peaks.

  4. Building the cake

  5. Cut the bun of the cakes to make them flat.

    Cut each cake in two layers. 


  6. Place one of the chocolate layers in a cake stand or plate and spread 1/5 of the icing. Top with a pumpkin spiced layer and spread another 1/2 of the icing. Repeat finishing spreading the remaining icing over the top and sides, swirling away with your spatula.

  7. Decorate with some ground cinnamon or chocolate curls.

 

 

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