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Pumpkin, Olive Oil and Dark Chocolate Cake
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Pumpkin, Olive Oil and Dark Chocolate Cake

Adapted from the Gjelina Cookbook.
Servings 6 servings
Author Brandon Matzek

Ingredients

For the cake:

  • Unsalted butter, for greasing the tin
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups 180 grams flour, plus more for the tin
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 3 eggs
  • 1 1/3 cups sugar
  • 1 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces bittersweet chocolate, chopped

For the glaze:

  • 1 1/4 cups 150 grams confectioners' sugar, plus more as needed
  • 2 tablespoons hot water, plus more as needed
  • 3 tablespoons extra-virgin olive oil

Toasted pepitas, for topping (about 2 - 3 tablespoons)

    Crushed coca nibs, for topping (about 1 to 2 tablespoons)

      Instructions

      • Preheat an oven to 400°F. Spoon pumpkin on to a rimmed baking sheet. Smooth out into an even, thin layer, and bake for 15 minutes. Let cool, then measure out 1 cup (225 grams) puree.
      • Reduce heat to 325°F. Butter and lightly flour a 9-inch loaf pan.
      • In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg and salt, whisking to combine. In a medium bowl, whisk together eggs, pumpkin puree, sugar and olive oil until smooth. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the chocolate.
      • Pour the batter into the prepared loaf pan, and bake until the top is golden brown and a toothpick inserted into the middle of the cake comes out clean (75 to 80 minutes). Transfer to a cooling rack and cool for 20 minutes. Carefully remove the cake from the tin and let cool for an additional 20 minutes.
      • To make the glaze, add confectioners' sugar and water to a medium bowl, whisking until smooth. The consistency should be similar to honey - add more sugar or water as needed to achieve the right texture. Slowly drizzle in the olive oil, whisking constantly. The glaze should be thick but pourable.
      • To finish, drizzle the glaze over the cake, letting it run down the sides. Sprinkle the top evenly with toasted pepitas and cocao nibs. Let the glaze set completely before serving (about 1 hour).