PUMPKIN SPICE CHOCOLATE SPONGE CAKE

Today I bring a perfect recipe for fall, with pumpkin spice. I made it in this cute mold with autumnal shapes and it was great.

It’s also the perfect recipe if you want to make something a little bit different for Thanksgiving.

This quantity is for 6 little cakes (3 cups volume), for a bigger mold duplicate or triplicate the quantity.
Ingredients:
55 g of brown sugar (2 oz.)
45 g of butter at room temperature (1.6 oz.)
1 egg M
100 g of pumpkin puree (3.5 oz.)
35 g of wheat flour (1.2 oz.)
35 g of buckwheat flour (1.2 oz.)
10 g cocoa powder (0.35 oz.)
1 teaspoon and a half of ground cinnamon
¼ teaspoon and a half of ground nutmeg
¼ teaspoon and a half of ground ginger
⅛ teaspoon and a half of ground clove
½ teaspoon and a half of baking soda
Pinch of salt
1 tablespoon of natural yoghourt

Mix flours, the cocoa, the baking soda, the spices and the salt, sift and reserve.

Preheat the oven at 175ºC (350ºF) degrees and greased the mold.

Mix the butter with the sugar until it’s creamy.
Add the egg, beaten, until it gets integrated.
Add the pumpkin puree and mix.
Then add half of the dry ingredients and mix.
Add the yoghourt, mix and finally add the rest of dry ingredients.

Pour the mix into the mold and bake it for 30minutes, until a tooth stick comes out clean.

Let it cool down for 15 minutes and take it out from the mold.