Chocolate pumpkin cake

Chocolate pumpkin cake 

Ingredients:

Pumpkin cake:

• 220 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon or pumpkin spice
• 1/2 tsp salt
• 340 g pumpkin puree
• 120 ml neutral oil
• 60 ml orange juice or vegetable milk + 1 tsp apple cider vinegar
• 1 flaxseed egg (stir 1 tbsp ground flaxseed into 3 tbsp warm water and let stand for about 5 minutes) or 1 large hen's egg
• 120 g FRANKY chocolate chopped small

Chocolate cake:

• 3 tbsp cocoa powder
• 3-4 tbsp hot coffee or vegetable milk

Topping (optional):

• Caramel sauce

Instructions:

Pumpkin Pie:

1. Preheat oven to 175 degrees. Cover loaf pan with baking paper.
2. Mix flour, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix pumpkin puree with the oil, orange juice and flaxseed egg.
4. Now pour wet ingredients into the dry and mix everything together to form a dough. 

Chocolate cake:

1. Put half of the pumpkin pie batter in another bowl. In a cup, mix the cocoa powder and hot coffee (or vegetable milk) and stir into one half from the batter. Then stir in 2/3 of the chopped chocolate.
2. Using a tablespoon, pour half of the orange batter into the prepared baking pan. Then, using another tablespoon, put half of the chocolate batter on top. Repeat this process with the remaining batter. 
3. Finally, run a knife through the batter to create a marbling. Spread the remaining chopped chocolate over the batter and bake the cake for about 60 minutes.
4. Then let the pumpkin cake cool in the pan for at least 20 minutes. 
5. When the cake is completely cooled, you can slice it and enjoy it with caramel sauce!