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Ingredients
For the dough:
400 g pumpkin puree (ideally homemade)
250 g soft butter + some for the mold
1 pinch of salt
250 g brown sugar
1 tsp vanilla paste
6 eggs (M)
480 g flour + some for the mold
3 tsp pumpkin spice
1 pack of baking powder (4 tsp)
40 g cocoa powder
8 tbsp milk
For the glaze:
80 g dark chocolate
40g butter
Aside from that:
Bundt cake pan (26 cm)
That’s how it’s done:
Preheat oven to 180 degrees (top/bottom heat) .
Grease the baking pan (2.4 litre Bundt cake) and dust with flour.
Beat butter, sugar and salt until fluffy.
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