Spiced pumpkin and cocoa cake with caramel

Ingredients

• 240 g sunflower oil
• 115 g of Golden Light cane sugar
• 235 g of organic panela sugar
• 3 eggs
• 425 g pumpkin puree
• 185 g yoghurt (may be vegetable)
• 295 g flour
• 1 tablespoon of yeast
• 1⁄2 tbsp. baking soda
• 1 pinch of salt
• 2 tablespoons of pure cocoa with chai
• 75 g mini chocolate drops
• 165 g Golden sugar
• 90 g whipping cream
• 45 g butter

Step by step

1. Bake a large pumpkin in the oven, halved, at 180ºC for 45 minutes. Once cooled, remove the seeds with a spoon and scrape out all the flesh, discarding the skin. Mash to a puree and weigh out the quantity you will need.
2. Mix the oil with the sugar and the eggs. Add the pumpkin puree and the yoghurt. Sieve the flour, baking powder, baking soda and salt into the batter and stir until all the ingredients are combined.
3. Separate 1⁄3 of the batter into another bowl and add the cocoa and chocolate drops. Prepare a cake tin with butter and flour or non-stick spray. Alternate the two doughs.
4. Bake in the oven (previously heated) at 170ºC for about 50 minutes. Check if it is cooked by pricking it with a skewer and making sure it comes out clean.
5. To make the caramel sauce simply: Heat the cream. Put the sugar in a pan with a splash of water and let it caramelise, without stirring. Add the cream little by little. Remove from the heat and add the butter.