There are some bakers and eaters and general complainers who begin to grumble early in November and say, “I am over pumpkin!” To which I reply, “but what about pumpkin and CHOCOLATE?!?!” By that point, I am too consumed by the thought of pumpkin and chocolate to listen to the complainers anymore. I’m a baking super heroine with a chocolate force field!
Pumpkin without chocolate is just pumpkin, BUT pumpkin WITH chocolate is…
Whip The Kraken Cream
1 cup organic heavy cream
2 Tablespoons pure maple syrup
2 teaspoons pure vanilla extract
3 Tablespoons Kraken Rum
Chill the heavy cream in a bowl in the freezer until it just starts to freeze.
Remove from the freezer. Add the maple syrup and vanilla.
Use an electric mixer on medium speed to beat until peaks begin to form.
Release the Kraken, and add the rum. Mix until combined.
Keep chilled until ready to serve.
Chocolate Pumpkin Spice Cake
2 cups whole-wheat pastry flour
3/4 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil, plus more for greasing
2 cups organic raw sugar
4 eggs (local/free-range)
1 can pumpkin puree
2 teaspoon pure vanilla extract
3 Tablespoons instant espresso powder
Makes approximately one 9-inch cake for taking to a friend’s and extra cupcakes for you to keep!
Preheat oven to 350°F.
Oil the springform pan, and line cupcake pan with parchment liners (about 6-12 cupcakes, depending on size).
In a large bowl, whisk together flour, cocoa powder, spices, baking powder, baking soda and salt.
In a separate bowl, whisk together oil, sugar, eggs, pumpkin, vanilla and espresso powder.
Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
Set aside to let cool then cut into squares and dust with powdered sugar, if you like.