Pumpkin & chocolate marble cake

After the pumpkin pie, here I am again with (of course) a seasonal cake, a colorful pumpkin & chocolate marble cake, spiced and indulgent. The recipe is super simple and the cake stays moist for several days. I wanted to make a "lighter" version in chocolate; if you want to taste more chocolate and less pumpkin, you can take 300g of batter (instead of 200) and add 30g of cocoa & 52g of milk, or even add chocolate chips to the batter before baking 😊
 
Equipment :
Cake mold

Ingredients :
I used pumpkin puree and ground cinnamon from Koro: code ILETAITUNGATEAU for 5% off sitewide (non-affiliated).
I used Oriado chocolate and cocoa powder from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliated).



Preparation time: 30 minutes + 1h of baking
For a 20cm cake:

 Ingredients :

 55g of neutral oil
 110g of muscovado sugar or brown sugar
125g of cane sugar
 2 eggs
 60g of whole milk
 210g of pumpkin puree
 180g of flour
 5g of baking powder
 3g of baking soda
 3g of ground cinnamon
 5g of pumpkin spice
 
 20g of cocoa powder + 35g of whole milk
 Some chocolate chips (optional)
 
 Recipe :

 Mix the oil with the sugars, then add the eggs, milk, and flour.
 
 
 
 Incorporate the flour, baking powder, baking soda, and spices. Mix well.
 
 
 
 Take 200g of batter. Add the sifted cocoa powder and milk.
 
 
 
 Alternate spoon the batters into a buttered/floured cake mold or lined with parchment paper (I made 3 layers of pumpkin batter & 2 layers of chocolate batter).
 
 
 
 Bake for 1h to 1h10 (depending on your oven) in a preheated oven at 160°C. Unmold the cake and wrap it in plastic wrap to keep it moist while cooling. Once it has cooled, you can glaze it if you wish; in that case, mix 200g of gently melted dark chocolate with 20g of neutral oil and pour the glaze over the cake placed on a rack.
 
 
 
 Let it crystallize before enjoying!
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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