Pumpkin Chocolate Cake

I rarely post a chocolate recipe in my blog lately ^^.

Well, not that I stop loving it, but I made a load of brownie almost every week (my brother loves to eat it with a cup of coffee), so I didn't have a chance to do anything chocolate instead of it!!!
But chocolate can be used in other recipes, hehe, today I combined it with pumpkin, and it became Pumpkin Chocolate cake. The cake contains a lot of pumpkin and chocolate. For the chocolate part, there is melted chocolate in the cake batter, and chocolate chips, and for the pumpkin part, there are pumpkin puree and pumpkin pieces too, you can see that you will get the best of both, ^^.
Using oil in the recipe that uses melted chocolate makes the cake texture lighter, plus it won't become hard when cool too.
The only downside of this recipe is it takes a long time to bake but making it is very easy, so I don't think you will mind about that, haha.

Note: I use 16x10 cm. pan (because I bought it a long time ago, and I didn't have a chance to use it, hehe), but you can use  18x8 cm instead.
When pureeing the pumpkin, beating while it's still hot from the microwave, and it will become smooth easily.

English: Pumpkin chocolate cake

สูตรภาษาไทย: เค้กฟักทองช็อกโกแลต

日本語のレシピ：かぼちゃチョコレートケーキ

Youtube: เค้กฟักทองช็อกโกแลต/ Pumpkin chocolate cake/ かぼちゃチョコレートケーキ

Pumpkin Chocolate Cake 

16 x 10 cm. Pan

35 g ......................... Walnut
80 g ........................ Pumpkin (net weight)
2 tbsp .....................  Milk
60 g ........................ Dark chocolate
100 g ...................... King Rice bran oil
90 g ....................... Brown sugar
1/4 tsp ................... Salt
2  ............................ Eggs
130 g ...................... Cake Flour
1 tsp ....................... Baking powder
3/4 tsp ................... Baking soda
1/2 tsp .................... Cinnamon powder
80 g ........................ Chocolate chips
120 g ...................... Pumpkin (cut into 1 cm pieces)

Preheat an oven to  180℃.
Line 16 x 10 cm pan with baking paper.

Bake the walnut in the preheated oven for  5-7 minutes.
Chop into small pieces, and let the nut cool completely.

Put the 80 g of pumpkin into a microwavable bowl, cover with plastic wrap.
Heat in a microwave  (600W) for 4 minutes.

 Beat with a hand mixer until smooth, pour the milk into the pumpkin bowl, beat to combine.
Let it cool completely.

Put the chocolate into a microwavable bowl.
Heat in a microwave  (600W) for 1.30 minutes, stir until completely melted, let it cool completely.

 I use King rice bran oil.

 Put the rice bran oil, salt, and brown sugar into a bowl.
Beat until combined.

 Put the pumpkin puree into the bowl, beat to combine.

 Put the eggs into the bowl, beat to combine.

 Pour the melted chocolate into the bowl, beat to combine.

 Sift the flour, baking powder, baking soda, and cinnamon powder into the bowl.

 Put chocolate chips, walnut, and 120 g of pumpkin into the bowl.

 Fold to combine.

 Pour into the prepared pan, and smooth the top.
Bake for 60-70 minutes.

 Let the cake cool in the pan for 10 minutes.

Remove from the pan, and let it cool completely.