A great recipe to try in Fall or to take along to Thanksgiving or even a Halloween party. It makes a generous serve of 20. This recipe was sent to us by a Healthy Mommy member as part of the 28 Day Weight Loss Challenge.
Chocolate Pumpkin Mud Cake
A great recipe to try in Fall or to take along to Thanksgiving or even a Halloween party.
Preheat oven to 375F. Remove peel and seeds from pumpkin and chop into 1 inch cubes. Place on a lined baking tray and lightly spray with oil.
Roast in preheated oven for 45 mins to 1 hour (depending on size of pieces) until pumpkin is dark orange and can easily be mashed.
Place pumpkin in a bowl and use a stick mixer or food processor or simply mash by hand to form a puree (you should be left with 1 & 1/2 cups).
Line a cake pan and lightly spray with oil (use a springform pan if you have one).
Place half the chocolate, coconut oul, 1/2 cup of the syrup and 2 tsps of vanilla extract in a saucepan over medium heat and stir occasionally until chocolate has melted and ingredients are well combined. Remove from heat and mix in pumpkin puree.
Place oats, cocoa, and baking powder in a food processor and blend to a fine powder.
Combine wet and dry ingredients to make a cake batter.
Pour into the prepared pan and level out.
Bake in preheated oven for 25 mins or until cake top bounces back when touched. Let cool for 10 mins in the pan before turning out on a wire rack.
While cake is cooling, add remaining chocolate with the water to a saucepan over medium heat and stir until chocolate has melted and has slightly thickened. Add tablespoon of syrup and teaspoon of vanilla extract and combine well. The mixture should resemble a ganache.
Spread over cooled cake.
If you like a dense cake refrigerate for 30 mins before serving.
Slice into 20 pieces, 1 piece is 1 serving. Serve with a dollop of greek yogurt if you like.