/ / Recipe Pumpkin-chocolate cake "Autumn palette"

Recipe Pumpkin and chocolate cake "Autumn palette"

  • Butter - 125 Grams
  • Sugar - 250 Grams
  • Sour cream - 100 Grams
  • Vanilla Sugar - 1 Pinch
  • Cocoa powder - 60 Grams
  • Flour - 250 Grams
  • Eggs - 3 pieces
  • Baking powder - 1 teaspoon
  • Soda - 0.25 teaspoons
  • Pumpkin puree - 250 Grams (for the pumpkin part)
  • Sugar - 150 Grams (for the pumpkin part)
  • Eggs - 2 pieces (for the pumpkin part)
  • Vegetable oil - 100 milliliters (for the pumpkin part)
  • Lemon peel - 1 piece (for pumpkin part)
  • Flour - 300 Grams (for the pumpkin part)
  • Baking powder - 2 teaspoons (for pumpkin portion)
  • Salt - 0.25 teaspoons (for the pumpkin part)

Prepare the chocolate dough. We sift the flour with cocoa, soda and baking powder. Oil whisked with sugar until creamy consistency. One by one, add eggs, whisk after each well. Add sour cream and vanilla extract and beat again. We combine the oil mixture with flour and knead the dough. I added some more walnuts to the dough. We put it aside. Cooking the pumpkin dough. Pumpkin puree, butter, eggs, sugar and zest whisk until smooth. Add flour sifted with salt and baking powder and knead the dough. Form or form for cupcakes lubricate with butter. Alternately, for a couple of spoons, we spread both types of dough. We take a wooden skewer, plunge into the dough and chaotically hold it back and forth a couple of times to create a drawing. We put the form in a preheated to 180 degree oven and bake until dry toothpick, about 50-60 minutes. Time depends on the form - the more it is - the longer the cupcake is baked. If you bake in muffin molds - 25 minutes is enough.

Servings: 12

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