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Pumpkin chocolate chip cake with ginger and orange

Based on 9 ratings

Team

Editors at Kitchen Stories

“If you don’t have chocolate chips, just chop up a chocolate bar. It’s also possible to bake the cake one day ahead and make the glaze the next day.”

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
20
min.
Resting

Ingredients

Servings:-8+
400 g Hokkaido pumpkins
300 g bittersweet chocolate chips
100 g chocolate chips
20 g ginger
oranges
eggs
80 g flour
2 tsp baking powder
240 g almond flour
½ tsp salt
180 g sugar
200 g heavy cream
40 g unsalted butter
sliced almonds (for serving)
chopped almond (for serving)
candied ginger (for serving)
Metric
Imperial

Utensils

  • oven
  • springform pan (10 in.)
  • parchment paper
  • cutting board
  • 2 knives
  • 4 bowls (small)
  • pot
  • box grater
  • fine grater
  • bowl (large)
  • citrus press
  • rubber spatula
  • sieve
  • immersion blender
  • hand mixer with beaters
  • saucepan
  • liquid measuring cup
  • serrated knife
  • offset spatula

Nutrition per serving

Cal
849
Protein
20 g
Fat
55 g
Carb
146 g
  • Step 1/7

    Preheat the oven to 180°C/ 355°F. Line the bottom of a springform pan with parchment paper. Separate the eggs and set aside. Halve and deseed the pumpkin.
    • eggs
    • 400 g Hokkaido pumpkins
    • oven
    • springform pan (10 in.)
    • parchment paper
    • cutting board
    • knife
    • 2 bowls (small)

    Preheat the oven to 180°C/ 355°F. Line the bottom of a springform pan with parchment paper. Separate the eggs and set aside. Halve and deseed the pumpkin.

  • Step 2/7

    Chop half of the pumpkin into pieces. Add to a pot of water and let simmer for approx. 10 min., or until the pumpkin is soft.
    • pot

    Chop half of the pumpkin into pieces. Add to a pot of water and let simmer for approx. 10 min., or until the pumpkin is soft.

  • Step 3/7

    In the meantime, grate remaining pumpkin with a box grater into a small bowl. Finely grate ginger and one of the oranges. Squeeze the juice of the same orange and set aside. Mix grated ginger and orange zest with the pumpkin and set aside. Sift flour and baking powder into a large bowl. Add almond flour and salt, and stir until fully combined.
    • 20 g ginger
    • orange
    • 80 g flour
    • 2 tsp baking powder
    • 240 g almond flour
    • ¼ tsp salt
    • box grater
    • fine grater
    • 2 bowls (small)
    • bowl (large)
    • citrus press
    • rubber spatula
    • sieve

    In the meantime, grate remaining pumpkin with a box grater into a small bowl. Finely grate ginger and one of the oranges. Squeeze the juice of the same orange and set aside. Mix grated ginger and orange zest with the pumpkin and set aside. Sift flour and baking powder into a large bowl. Add almond flour and salt, and stir until fully combined.

  • Step 4/7

    Use an immersion blender to blend cooked pumpkin until smooth, then let cool. Season egg whites with remaining salt and beat with a hand mixer. Add 80 g of the sugar to the egg whites and beat until light and creamy, but not stiff. Then add 60 g of sugar to the egg yolks and beat until creamy. Fold beaten egg whites into the egg yolk mixture. Then add flour mixture, grated pumpkin mixture, pumpkin purée, and two-thirds of the dark chocolate chips. Transfer dough to the springform pan and bake at 180°C/355°F for approx. 40 - 50 min. Let cool completely.
    • ¼ tsp salt
    • 140 g sugar
    • 200 g bittersweet chocolate chips
    • immersion blender
    • hand mixer with beaters

    Use an immersion blender to blend cooked pumpkin until smooth, then let cool. Season egg whites with remaining salt and beat with a hand mixer. Add 80 g of the sugar to the egg whites and beat until light and creamy, but not stiff. Then add 60 g of sugar to the egg yolks and beat until creamy. Fold beaten egg whites into the egg yolk mixture. Then add flour mixture, grated pumpkin mixture, pumpkin purée, and two-thirds of the dark chocolate chips. Transfer dough to the springform pan and bake at 180°C/355°F for approx. 40 - 50 min. Let cool completely.

  • Step 5/7

    Meanwhile, add heavy cream, butter, and remaining sugar to a saucepan over medium heat. After butter is melted and sugar is dissolved, remove the pan from the heat. Add remaining dark chocolate chips and milk chocolate chips to a measuring cup. Pour warm cream mixture over the chocolate and blend until smooth.
    • 200 g heavy cream
    • 40 g unsalted butter
    • 40 g sugar
    • 100 g bittersweet chocolate chips
    • 100 g chocolate chips
    • saucepan
    • liquid measuring cup

    Meanwhile, add heavy cream, butter, and remaining sugar to a saucepan over medium heat. After butter is melted and sugar is dissolved, remove the pan from the heat. Add remaining dark chocolate chips and milk chocolate chips to a measuring cup. Pour warm cream mixture over the chocolate and blend until smooth.

  • Step 6/7

    Remove the cooled pumpkin cake from the springform pan with a small knife. Use a serrated knife to halve the cake horizontally. Add one cake half back to the springform pan and drizzle with orange juice.
    • knife
    • serrated knife

    Remove the cooled pumpkin cake from the springform pan with a small knife. Use a serrated knife to halve the cake horizontally. Add one cake half back to the springform pan and drizzle with orange juice.

  • Step 7/7

    Spread some of the chocolate glaze on top, then add the other half of the cake. Cover with remaining chocolate glaze. Let chill for approx. 20 min. Slice the second orange and garnish cake with orange slices, sliced and chopped almonds, and candied ginger. Enjoy!
    • orange
    • sliced almonds (for serving)
    • chopped almond (for serving)
    • candied ginger (for serving)
    • offset spatula

    Spread some of the chocolate glaze on top, then add the other half of the cake. Cover with remaining chocolate glaze. Let chill for approx. 20 min. Slice the second orange and garnish cake with orange slices, sliced and chopped almonds, and candied ginger. Enjoy!

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