Pumpkin Cake with Cocolate Glace

Yesterday I went vegetable shopping, I show nice yellow pumpkin similar to the one which we see in pictures of Halloween.  It looked so tempting and was cheap; I couldn’t resist buying it and about 1 kg. When I brought it home, some I used for sambar, kept a little for pumpkin bartha.  But with the remaining didn’t knew  what to do. So went searching for some pumpkin recipes and found this one from by favorite baking site “Joy of Baking” with the few changes here are there. The major change is, using wheat flour instead of wheat bran.

It has come out very well. You can try it.

Ingredients

Egg – 4 large

Oil – 1 cup
Vanilla essence – 1 tsp
Granulated Sugar – 1¾ cup (powder it)
Pumpkin pure – 2 cups
Maida – 2 cups
Wheat flour /atta – 1cup
Baking powder -1 tsp
Baking soda – ½ tsp
Cinnamon powder – ¾ tsp
Ginger powder – ¼ tsp
Clove powder – 1 pinch
Chopped walnut – ½ cup to 1 cup

For Chocolate glaze

Semi sweet cooking chocolate – 180gm
Butter – 4 tbsp
Liquid glucose – 2tbsp
Brandy – 1tbsp (optional)

Method

<!--[if !supportLists]-->1.      <!--[endif]-->Preheat the oven to 180⁰  and place rack in center of oven

<!--[if !supportLists]-->2.      <!--[endif]-->Butter and dust 8 inch and a 6 inch tin ( 2cakes) or you can make just 1 cake of 10 inch.  Preferably use a cake tin with a glass in between, as it is a thick batter and may take time to cook in the middle.

<!--[if !supportLists]-->3.      <!--[endif]-->In the bowl of your electric mixer (or with a hand mixer), beat the eggs, oil, vanilla essence , and sugar until well combined (about 2 minutes).

<!--[if !supportLists]-->4.      <!--[endif]-->Add the pumpkin puree and beat until it is mixed properly.

<!--[if !supportLists]-->5.      <!--[endif]-->In a separate bowl, mix together the flours, baking soda, baking powder, and spices. 

<!--[if !supportLists]-->6.      <!--[endif]-->Add the flour mixture to the pumpkin batter and beat just until incorporated.

<!--[if !supportLists]-->7.      <!--[endif]-->Stir in the nuts.

<!--[if !supportLists]-->8.      <!--[endif]-->Pour the batter into the prepared pan. Bake for 50 mins, or until a toothpick inserted in the center of the cake comes out clean. 

<!--[if !supportLists]-->9.      <!--[endif]-->Cool on a wire rack for 10 minutes and then invert and remove the cake from the pan. Cool completely before frosting.

Chocolate Glaze:

<!--[if !supportLists]-->1.      <!--[endif]-->Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water ( double boiling).

<!--[if !supportLists]-->2.      <!--[endif]-->Remove from heat, stir in the brandy, and let cool to room temperature.

<!--[if !supportLists]-->3.      <!--[endif]-->Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides. Keeps several days at room temperature.

 For Pumpkin Puree

·         <!--[endif]-->Take ½ kg pumplin, remove the skin and fiber and seeds in the center.
·         <!--[endif]-->Cut into cubes and microwave in high for 15 min.
·         <!--[endif]-->Cool and puree it in a blender.