How to make chocolate pumpkin cake step by step

Step 1 - preparations

• Prepare pumpkin purée—if you don’t already have it—and let it cool. If you don’t know how to make purée, read the tips below the recipe.
• Take the ingredients out of the refrigerator so they can come to room temperature—for example, eggs and buttermilk.
• Grease the baking pan with butter and sprinkle with breadcrumbs or flour.
• Preheat the oven to 170 degrees (fan-forced) or 180 degrees (top/bottom heat mode).

Step 3 - prepare the pumpkin batter

• In a large bowl, mix the dry ingredients for the cake (if you prefer sweeter cakes, you can use 300g of sugar).
  200 g wheat flour - all-purpose, 2 teaspoons baking powder, 50 g dark cocoa, 250 g sugar
  
• In a second bowl, thoroughly blend or mash (e.g., with a potato masher) the pumpkin puree.
  450 g pumpkin puree
  
• Add oil, eggs, and buttermilk and mix until combined.
  60 ml oil, 2 eggs, approx. 120 ml buttermilk
  
• Add the wet ingredients to the dry ones.
  
• Mix the batter together - if it's too thick, add a little more buttermilk or regular milk.
  
• Transfer the batter to the prepared pan.
  

Step 4 - baking the pumpkin cake

• Place the batter in the preheated oven and bake for about 30 minutes - until a skewer comes out clean (the cake does not rise too much).
• After baking, cool the cake.

Step 5 - prepare the chocolate frosting

• In a saucepan, heat the heavy cream - if you are making dark chocolate frosting, heat 100 ml; if you are making milk chocolate frosting, heat only 50 ml.
  50 - 100 ml heavy cream
• To the hot cream, add the broken chocolate, wait 2-3 minutes for the chocolate to soften, and then mix it thoroughly into a smooth frosting.
  100 g chocolate
  
• Cool the frosting and spread it over the cake.
  
• You can additionally sprinkle the cake with sweet sprinkles, chocolate or coconut flakes.