CHOCO CHIP PUMPKIN SHEET CAKE

Follow on Bloglovin

Autumn and winter baking is the best thing ever. The aroma of warm spices filling my kitchen and my home, makes me one happy girl. I love cooking and creating meals for my family but what I love even more is baking. The joy and a sense of calm, which descends upon me when I am baking, is almost therapeutic; nothing fancy though, just regular cakes, sweet breads and cookies. The feeling is present even when I am cooking but it is more profound during baking. In fact, the only months when I bake cookies is from November to March. The cookie baking window is small here but much treasured by me. Rest of the time the weather is not so favourable for cookies since the humidity levels are higher and cookies begin to lose their crispy/ crunchy texture much faster. Therefore, during these months, I stick to baking sweet breads and cakes and no one complains. And why would anyone complain when there is a variety of baked goodies to enjoy 😊

This cake is a favorite of ours. We prefer our pumpkin cake subtly perfumed with spices and not in your face kind. This recipe yields a beautiful tender crumb that is dotted with chocolate chips, walnuts and cranberries.

Dry Ingredients

1 C All Purpose Flour (Maida)

1 C Wholemeal (Atta)

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

¾ tsp – 1 tsp Cinnamon Powder (adjust to taste)

¼ tsp powdered Cloves

¼ tsp Cardamom Powder

Additives

1 C Chocolate Chips (Dark or Semi sweet, what ever you prefer)

½ C chopped Walnuts

½ C dried Cranberries

Wet Ingredients

2 tbsp Yogurt

1 C Sugar (I used brown Sugar)

½ C Oil

2 Eggs

2 tsp Vanilla Extract

1 C Pumpkin Puree (homemade)

Set the oven to heat at 180 degrees C

Prepare a 9 inch by 11 inch pan by greasing it lightly and lining it with parchment paper or butter paper. In case you do not have either, grease the pan and then dust it with flour. Shake off excess flour and set the pan aside.

In a large mixing bowl, sift together the dry ingredients.

Reserve and set aside one fourth cup of chocolate chips.

Add and gently whisk the rest three fourth cup of chocolate chips, along with other additives to the flour and set the bowl aside. (read notes)

In another mixing bowl, whisk together yogurt and sugar for half minute and then add oil.

Whisk again, till you have a homogeneous mixture.

Now add eggs, one at a time along with vanilla extract.

Pour the wet ingredients into the dry ingredients and mix it in, using a spatula, till the ingredients just come together.

Pour the batter into the prepared pan and scatter the remaining chocolate chips over the batter.

Bake in the oven till the skewer inserted in the center of the cake comes out clean.

Once done, remove the pan from the oven and set it aside for 10 minutes.

Carefully remove the cake on a wire rack. Cool completely before slicing the cake.

Slice and serve with the beverage of your choice.

Yield – 20 pieces

Note – I scattered the walnuts and cranberries on the top of the cake instead of adding it to the batter. Feel free whichever way you like it.

Note – My family does not like too many nuts in their bakes, therefore I simply scatter some over the top. You can increase the quantity of chopped walnuts to one cup, adding half to the batter and scattering rest over the top. You can apply the same to cranberries.

Thank you for your visit and see you soon again with another exciting recipe!

Share

4 Comments

  1. This cake looks and sound so tasty! I love that you added cranberries too! Such a great ingredient to contrast the lovely pumpkin and delectable chocolate! It is beautiful!

Leave a Reply

Your email address will not be published.


*


Use Captcha along with your comment. *