This cake is truly unique; it’s not an ordinary chocolate or pumpkin cake with flecks of spice. It’s got a kick like no other! The secret? Cayenne pepper! Cakes tend to call for the usual cinnamon, and though I love cinnamon, cayenne pepper adds heat in the most special toe-curling way possible! The pecans added in this cake have been roasted with cayenne pepper and then chopped up roughly. The pumpkin was finely grated and then folded into the batter with the roasted pecans. I will also mention for all you health-aware folk, that cayenne pepper is super good for your health, being super high in vitamin A it also supports a healthy energy balance. A little added bonus to the… Um active, is that it is also claimed to be an aphrodisiac!
What’s even better is that it’s so moist!! Incredibly moist that even I was surprised, and it didn’t last long till it was gone either. I was lucky to get a few snaps right after the dusting of the cocoa powder. I really hope you can see how moist it is in the pictures, though it doesn’t do it enough justice.
I do adore a good old chocolate cake, so moist and fudgy, but I think it’s eventually deemed a tad ordinary as comforting as the ordinary is. Spice things up and I do mean more than the ½ tsp the recipe calls for. It’s a great combination, truly, especially with all the left over pumpkin waddling around.
Method + Recipe
100g grated pumpkin
230g dark chocolate
150g unsalted butter
255g self raising flour, sifted
130g pecan nuts
280g dark muscovado sugar
1 ½ – 2 tsp cayenne pepper (depending on your taste)
3 ½ tsp ground cinnamon
3tsp vanilla extract
cocoa powder, sifted to dust
In a bowl mix in the pecans and sift in the cayenne pepper, then place on a baking tray and roast for about 10-12 minutes on 150C (fan assisted). Then roughly chop them after leaving to cool a little; place aside until needed. Melt the butter with the chocolate over simmering water. Then whisk the eggs and sugar together, once combined pour in the melted chocolate and then the vanilla extract and water. Fold the flour in and then the pecans and pumpkin. Bake for 1 hour 15-20minutes on 150C (fan assisted). Once Cooked, leave it to cool for 10-15 minutes before placing it to cool completely on a wire rack. Dust with cocoa powder to serve.