Since Wednesday is officially Halloween, I thought I’d try making something in-tune with the season: Pumpkin-Chocolate marble cake. I tried to finish this blog post before the weekend, but then things got hectic and I didn’t get around to it. Sowee… hopefully it’s better late than never.
For this marble cake, I used a special ingredient that may not be readily available where you live: kabocha powder. Pumpkin puree isn’t that easy to find here and the canned puree that you can buy at the FFM or bangsan baking market is so watery. It wasn’t always like that, but about two years ago, they completely watered the stuff down and so I don’t buy it anymore. Sometimes I steam my own pumpkin (or kabocha) puree but I also like to use this 100% kabocha powder:
You can get this at any of the department stores in Korea, Homeplus, Bangsan baking market, or online. I like that it adds intense, concentrated pumpkin flavor to anything, and because it’s a dry powder, you don’t have to worry about leftovers like canned puree. If you think of it as a pumpkin version of cocoa powder, you will see how you can do so much with it, from making pumpkin brownies and cookies, to oatmeal or smoothies. Here, I used it to make some chocolate-pumpkin marble cake. Here’s another recipe I’ve used with it. If you can get your hands on the pumpkin powder, the rest of this recipe is easy peasy. I hope you give it a go!
240g all purpose flour
1 tsp baking soda
1/2 tsp non-aluminum baking powder
190g organic unrefined cane sugar
85g canola oil
12g vinegar (I used brown rice vinegar)
1/2 tsp salt
1tsp vanilla extract
18g (about 1Tbs) pumpkin powder, sifted
15g (about 1Tbs) cocoa powder, sifted
1. Preheat oven to 350F or 175C. Prepare mini cake molds or cupcake pan.
2. Sift flour, baking soda, and baking powder and mix well together.
3. In a separate bowl, whisk the sugar, water, canola, vinegar, salt, and vanilla extract.
4. Add the wet to the dry mixture and mix gently until just combined.
5. Divide the batter into three separate bowls (or two if you don’t want the vanilla). It doesn’t have to be exactly even– I just eye ball it. In one bowl, add the cocoa powder and in another, add the pumpkin powder. Mix.
6. Drop spoonfuls of the batter into the muffins cups, dividing the different flavors evenly. Use a chopstick or toothpick to create swirls in the batter.
7. For cupcakes, bake around 25 minutes (30 minutes for the mini cake sizes) or until a toothpick inserted comes out clean.
I also used this recipe to make Halloween cupcakes at Botton Cafe this weekend, but without the vanilla flavor. Just pumpkin and chocolate batter. We then topped it with vanilla buttercream frosting and a gingerbread ghost cookie! Was a lot of work to make these cupcakes, but so much fun too. :)