Pumpkin, Olive Oil and Dark Chocolate Cake

Name: Pumpkin, Olive Oil and Dark Chocolate Cake
Yield: 6 servings
Ingredients: butter; 1 pumpkin puree; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon cinnamon; 2 teaspoons nutmeg; 3/4 teaspoon kosher salt; 3 egg; 1 1/3 cups sugar; 1 cup extra-virgin olive oil; 8 ounces bittersweet chocolate; 1 1/4 cups confectioners' sugar; 2 tablespoons water; 3 tablespoons extra-virgin olive oil

User Reviews

4.7

9 reviews

Excellent

Servings
6 servings

Pumpkin, Olive Oil and Dark Chocolate Cake

Orion Moreno

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Adapted from the Gjelina Cookbook.

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Ingredients

Servings

For the cake:

butter unsalted, for greasing the tin
1 pumpkin puree 15-ounce can, not pumpkin pie filling
1 1/2 cups flour 180 grams, plus more for the tin
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons nutmeg freshly grated
3/4 teaspoon kosher salt
3 egg
1 1/3 cups sugar
1 cup extra-virgin olive oil plus 1 tablespoon
8 ounces bittersweet chocolate chopped

For the glaze:

1 1/4 cups confectioners' sugar 150 grams, plus more as needed
2 tablespoons water hot, plus more as needed
3 tablespoons extra-virgin olive oil

Toasted pepitas, for topping (about 2 - 3 tablespoons)

Crushed coca nibs, for topping (about 1 to 2 tablespoons)

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Instructions

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Preheat an oven to 400°F. Spoon pumpkin on to a rimmed baking sheet. Smooth out into an even, thin layer, and bake for 15 minutes. Let cool, then measure out 1 cup (225 grams) puree.
Reduce heat to 325°F. Butter and lightly flour a 9-inch loaf pan.
In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg and salt, whisking to combine. In a medium bowl, whisk together eggs, pumpkin puree, sugar and olive oil until smooth. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the chocolate.
Pour the batter into the prepared loaf pan, and bake until the top is golden brown and a toothpick inserted into the middle of the cake comes out clean (75 to 80 minutes). Transfer to a cooling rack and cool for 20 minutes. Carefully remove the cake from the tin and let cool for an additional 20 minutes.
To make the glaze, add confectioners' sugar and water to a medium bowl, whisking until smooth. The consistency should be similar to honey - add more sugar or water as needed to achieve the right texture. Slowly drizzle in the olive oil, whisking constantly. The glaze should be thick but pourable.
To finish, drizzle the glaze over the cake, letting it run down the sides. Sprinkle the top evenly with toasted pepitas and cocao nibs. Let the glaze set completely before serving (about 1 hour).