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Thanksgiving Cacao Pumpkin Cake

What better way to celebrate Thanksgiving than sharing a delectable layer of pumpkin cacao cake? You can never go wrong with this luscious dessert whether you serve it on Thanksgiving or on any regular day. 

Ingredients

  • 2 ⅔ cups all-purpose flour
  • ⅔ cup Tribal Moon Cacao
  • 1 ½ tablespoons pumpkin pie spice
  • ½ cup butter
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ cup butter
  • 2 cups white sugar
  • ⅓ cup applesauce
  • 3 eggs, beaten
  • ½ cup heavy cream
  • 1 can pumpkin
  • ½ cup brown sugar
  • ⅓ cup heavy cream
  • 1 cup confectioners’ sugar

Instruction

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan.
  2. Beat together butter,white sugar, applesauce, and eggs in a large bowl. Mix in 1/2 cup heavy cream and pumpkin until well combined. 
  3. In a medium bowl, mix together the flour, Tribal Moon Cacao, pumpkin pie spice, baking powder, and baking soda. Stir the pumpkin mixture into the flour mixture just until blended. Spread evenly in the prepared pan.
  4. After baking for 40 minutes in a preheated oven, or until a toothpick inserted into the center of the cake comes out clean, allow to cool in the pan over a wire rack. Invert onto a serving plate.
  5. Mix together 1/2 cup butter, 1/3 cup heavy cream, and 1/2 cup brown sugar in a saucepan. Bring up to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in 1 cup of confectioner’s sugar, and drizzle over the cake.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun