Easter really isn’t Easter without chocolate. With spring taking a little longer to arrive and a noticeable chill still in the air, chocolate will certainly help lift the spirits of everyone. So if you’re entertaining the masses this weekend but you’ve still to decide what to serve for dessert, my chocolate, pecan and pumpkin cake should be on the menu. It’s a big crowd pleaser and will overshadow any chocolate egg wrapped in shiny purple paper. It’s also very decadent so best to keep the slices large and for the adults only!
It’s also a great year round recipe as you don’t even need to use real pumpkin, making it hassle free. I swear by Libby’s pre canned pumpkin, which will ensure your cake is light and moist. Real dark chocolate is a must and the roughly chopped pecan nuts, give the cake an extra bite. Dust with icing sugar and serve with Greek yogurt and a drizzle of honey. Guaranteed radio silence will descend upon the dining room table.
225g self-raising flour
225g dark brown sugar
3 medium sized eggs
250g dark chocolate chips
425g of Libby’s pre canned pumpkin in a tin
150g unsalted butter
1 tsp of mixed spice
125g of water
The Baking Bit…
- First things first – pre heat the oven to 170C and grease your cake tin with butter
- Roughly chop the pecan nuts and lightly toast them in the oven for 8 -10 minutes
- In a bowl melt the butter and the chocolate either over a simmering pot of water or in the microwave and then add in the lightly beaten eggs and sugar and fold everything together
- Next add the honey, mixed spice and water in to the mixture followed by the flour
- Mix everything together and then finally add in the pecan nuts and pumpkin before spooning the mixture in to your cake tin and bake for 1 hour and 10 minutes