Pumpkin Chocolate Butter Cake
Ingredients
- 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 count 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
Directions
Pre heat the oven at 180 degrees C.
Keep the pumpkin and orange zest ready.
Seal it tightly. Do not add water.
Place it into the oven.
Let it bake for 20 minutes.
Take it out of the oven.
Mash it well using a spoon. Let it cool.Keep it aside.
Sift flour, baking powder and baking soda thrice.
Pre heat the oven at 150 degrees C.
Cream butter and sugar well .
Add gently beaten eggs.
Now gently fold in sifted flour and orange juice.
Add 3-4bsp of water.
Fold in gently.
Do not stir the batter.
Divide the batter into two parts.
To one part add pumpkin purée.
Add cocoa powder to the other part. Add 1 tbsp of activated charcoal for darker colour.This is optional.
The batter should be of dropping consistency. Add 1-2 tbsp of water/milk if the batter is too stiff.
Prepare a 6” aluminium tin or a small loaf tin.
Spoon in the batter.
Give a gentle swirl using a wooden skewer.
Place it into the oven at 150 degrees C. Bake for 35-40 minutes or until done.
