Chocolate Pumpkin Cake

We still had several pieces of the roasted pumpkin left in the fridge today, so I made it into a chocolate pumpkin cake with chocolate glazing. The taste of the cake is predominantly chocolate, the pumpkin is there for moisture and texture. If Alex was not so averse to nuts and raisins, I would have added some to the cake too, I love my cakes full of stuff :)

Ingredients 

• 320 g roasted pumpkin
• 2 eggs
• 200 g sugar
• 80 g sunflower oil
• 220 g flour
• 20 g cocoa powder
• 10 g baking powder
  

Beat the eggs with the sugar and the oil. Add the roasted pumpkin and mix. Gradually add the flour, mixed with the cocoa powder and the baking powder.  The resulting batter is fairly viscous and sticky. Pour it in a  baking form and bake in a preheated oven at 180C until a toothpick, stuck in the center of the cake, comes out dry.

Alternatively you can pour the batter into muffin forms and bake the cake into muffins - this mixture should produce about 20 average size muffins.

Let the cake completely cool and then make the chocolate glazing. I melted 50 g of milk chocolate over boiling water, added 20 g milk and 10 g butter and generously poured the melted glaze over the cake.

Serve with coffee or tea and enjoy!