Pumpkin Chocolate Cake

Benton Mccarty
very easy
5 4
Apple and pumpkin make the sponge mixture heavenly juicy. Sweet eye-catcher: mini pumpkins made of marzipan
75 mins
195 mins


Servings: 20
  • 300 g Hokkaido Pumpkin
  • 1 Apples
  • 250 g soft butter
  • 250 g Sugar
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 250 g Flour
  • 1 pck. Baking Powder
  • 200 g ground almonds without skin
  • 7-10 Tbsp Fat and flour
  • 400 g Marzipan paste
  • 7-10 Tbsp Food colouring
  • 20 Pistachio kernels
  • 200 g Dark chocolate
  • 200 g Whipped cream
  • 25 g Coconut oil (e.g. palm oil)


  1. 1

    For the dough, clean and seed the pumpkin. Wash pumpkin and apple and grate finely.

  2. 2

    Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in. Also stir in pumpkin and apple. Spread the dough into a greased and flour-dusted fat pan (approx. 32 x 39 cm). Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for 25-30 minutes. Let them cool down.

  3. 3

    For decoration, knead marzipan with food colouring and colour orange. Form approx. 20 balls from the marzipan. Press the balls a little flatter and make several notches all around them with the back of a knife. Decorate with pistachios as a stem attachment.

  4. 4

    Cut the chocolate into pieces. Melt with cream and coconut oil in a hot water bath. Spread the chocolate icing on the cake and refrigerate for at least 2 hours. Decorate the cake with pumpkins.

Nutrition Facts

490 kcal
37 g
32 g
9 g