If pumpkin isn't a year-round ingredient in your kitchen, it should be. A triple threat in baking, pumpkin can act as a reduced-calorie sweetener, a tenderizer, and a fat substitute, all while improving flavor, color, moisture levels, and texture. With its easy accessibility and storage in canned form, there's no reason why pumpkin shouldn't be a mainstay in your pantry.
Pumpkin purèe contains around 90% water. So when you add it to baked goods — like chocolate cake — pumpkin keeps them light and moist. If you're dubious about pairing chocolate and pumpkin, we're here to tell you that the combo is a game changer. If you don't believe us, fold some chocolate chips into your batter the next time you make pumpkin bread, and thank us later.
To add pumpkin to chocolate cake, try substituting it for some of the eggs, oil, or liquid in your recipe. But your safest bet may be to find a recipe that already includes pumpkin — or one that uses applesauce, for which you can make a 1-to-1 substitution. Pro tip: Make sure to use canned pure pumpkin instead of canned pumpkin pie filling, which contains spices and sweeteners.
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June 03, 2023 at 07:15PM
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16 Ingredients To Elevate Chocolate Cake - Tasting Table
"ingredients" - Google News
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