Pumpkin-Chocolate Cake
Description
The baking is simple and quick. Let's prepare the chocolate batter. Sift flour together with cocoa, baking soda, and baking powder. Beat butter with sugar until creamy. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla extract, then beat again. Combine the butter mixture with the flour mixture and mix to form the dough. I also added some chopped walnuts to the dough. Set aside. Now prepare the pumpkin batter. Beat pumpkin puree, butter, eggs, sugar, and citrus zest until smooth. Add flour sifted with salt and baking powder, then mix to form the batter. Grease the loaf pan or muffin tins with butter. Alternately spoon in both batters, a couple of spoonfuls at a time. Take a wooden skewer, insert it into the batter, and randomly move it back and forth a few times to create a marbled pattern. Place the pan in a preheated oven at 180°C (350°F) and bake until a toothpick inserted comes out clean—about 50–60 minutes. Baking time depends on the pan size: the larger the pan, the longer the baking time. If baking in muffin tins, 25 minutes is sufficient.