Juicy pumpkin cake with chocolate crumble and rosehip cream

This pumpkin cake with chocolate sprinkles is of the particularly juicy variety – and of the particularly delicious variety! Annalena and Johanna from Heyfoodsister used the delicious Criollo for the chocolate sprinkles. It’s accompanied by fine rosehip cream, all in all a simple but ingenious autumn cake.

As soon as it gets grey and autumnal outside, we start to get cosy inside. With candles, thick blankets, delicious cake, cheesy movies and (on particularly cosy afternoons) hot chocolate. Of course, the Heyfoodsisters bake with Becks cocoa cocoa. You won’t get any other in your cup! Or in the cake, because of course all fair-trade cocoa varieties are also suitable for baking.

For this juicy pumpkin cake with chocolate sprinkles, the Heyfoodsisters chose the Sinnermann variety. It is refined with real Ceylon cinnamon and cardamom, making it a perfect match for the pumpkin cake. In addition to finely grated pumpkin, it also contains a little cinnamon. Otherwise, it is a very simple but moist sponge. This also means it is quick to make and easy to prepare.

Pumpkin Cake with Chocolate Crumble

INGREDIENTS
For the crumble
  • 200g flour
  • 25g Becks cocoa Criollo
  • 150g sugar
  • 135g butter
  • 1 pinch salt
For the pumpkin pie
  • 300g pumpkin flesh without seeds
  • 150g soft butter
  • 200g brown sugar
  • 3eggs
  • 250g flour
  • 1 tsp cinnamon
  • 1,5 tsp baking powder
  • 1 pinch salt
  • 50ml milk
For the rosehip cream
  • 200g cream
  • 1 cream stiffener
  • 1 tbsp rosehip jam
INSTRUCTIONS
  1. Preheat the oven to 180°C top/bottom heat. Line the base of a springform pan (24 cm) with baking paper.
  2. For the chocolate sprinkles, place all the ingredients in a bowl and knead into sprinkles with your hands. Set aside.
  3. For the cake, grate the pumpkin flesh very finely.
  4. Cream the softened butter and brown sugar with the whisks of the mixer. Add one egg at a time and stir in thoroughly.
  5. Combine the flour, baking powder, cinnamon and salt and stir into the batter together with the milk. Mix just until a smooth batter is formed.
  6. Then fold in the grated pumpkin flesh and pour the batter into the prepared tin. Spread the chocolate sprinkles over the cake.
  7. Bake in the preheated oven for about 40 minutes. Test the cake with a wooden chopstick. If no more batter sticks to the wooden stick, remove the cake from the oven and leave to cool. Then remove from the tin.
  8. For the rosehip cream, whip the cream with the cream stiffener. Roughly fold in the rosehip jam.
  9. Dust the cake with icing sugar and serve with the rosehip cream.

 

Recipe notes

Our organic cocoas come in many varieties, so instead of Sinnermann, for example, A Chockwork Orange or Amydala with marzipan flavour would be great in the crumble. Or you can use the pure Criollo.

Our cake creation is rounded off with a fine rosehip cream. Heyfoodsister mixed whipped cream with a little rosehip jam. The rosehip swirl not only looks pretty on the bright orange cake, but is also the perfect autumnal addition in terms of flavour.

We really need to get back to the sofa, have another slice of cake and a cup of Sinnerman chocolate. In the meantime, you can take a look around the Becks cocoa Shop. In addition to the finest cocoa varieties, you’ll also find chai tea and chocolatey nut creams.

You can see what else you need here:

For the crumble
  • 200 g flour
  • 25 g Becks cocoa Criollo (alternatively cocoa powder)
  • 150 g sugar
  • 135 g butter
  • 1 pinch of salt
For the pumpkin pie
  • 300 g pumpkin flesh without seeds
  • 150 g soft butter
  • 200 g brown sugar
  • 3 eggs
  • 250 g flour
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 pinch of salt
  • 50 ml milk
For the rosehip cream
  • 200 g cream
  • 1 pck. cream stiffener
  • 1 tbsp rosehip jam

We really need to go back to the sofa, have another piece of cake and a cup of Sinnerman chocolate. In the meantime, you can take a look around the Becks cocoa Shop. In addition to the finest cocoa varieties, you can also find chai tea or chocolatey nut creams there.