Pumpkin Chocolate Butter Cake

By shanobiju  

January 5, 2019


125 g All purpose flour/Maida

110 g Granulated Sugar

1/2 tsp Baking powder

1/4 tsp Baking soda

100 g Salted Butter

2 Egg

1/4 cup Orange juice

3/4 cup Pumpkin grated

Yellow food colour -a drop or two

2 tbsp Orange zest

2 tbsp Cocoa powder


1Pre heat the oven at 180 degrees C.

2Keep the pumpkin and orange zest ready.

3Seal it tightly. Do not add water.

4Place it into the oven.

5Let it bake for 20 minutes.

6Take it out of the oven.

7Mash it well using a spoon. Let it cool.Keep it aside.

9Sift flour, baking powder and baking soda thrice.

10Pre heat the oven at 150 degrees C.

11Cream butter and sugar well .

12Add gently beaten eggs.

13Now gently fold in sifted flour and orange juice.

14Add 3-4bsp of water.

15Fold in gently.

16Do not stir the batter.

17Divide the batter into two parts.

18To one part add pumpkin purée.

19Add cocoa powder to the other part. Add 1 tbsp of activated charcoal for darker colour.This is optional.

20The batter should be of dropping consistency. Add 1-2 tbsp of water/milk if the batter is too stiff.

21Prepare a 6” aluminium tin or a small loaf tin.

22Spoon in the batter.

23Give a gentle swirl using a wooden skewer.

25Place it into the oven at 150 degrees C. Bake for 35-40 minutes or until done.


2 Reviews

Shano Biju

March 27, 2019

Thank you for the kind words..🤗


March 26, 2019

Each step explained very clearly .Awesome pics , tempts to try immediately

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