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Chocolate Miso Pumpkin Marble Cake

This beautiful loaf cake contains delicious giraffe-like swirls of intense chocolate, sweet and salty miso vanilla and vivid pumpkin. Light the fire, pour a mug of hot chocolate, snuggle under a blanket and enjoy a slice of this comforting autumnal bake.

Chocolatier’s Tip

For a more intense chocolate flavour, try our Lindt EXCELLENCE 85% Dark Chocolate.


Makes 1 Cake



  • 175 g unsalted butter, at room temperature, plus extra for greasing
  • 300 g caster sugar
  • 3 large eggs
  • 225 g plain flour, plus extra for dusting
  • ¼ tsp baking powder
  • 125 g full-fat Greek yogurt
  • 75 g canned pumpkin puree
  • 60 g Lindt EXCELLENCE 70% Dark Chocolate, melted (see Tip)
  • 7 g cocoa powder
  • 1 tbsp white miso
  • 1 tsp vanilla extract


Step 1.

The day, or a few hours, before you want to make the cake, brush a 22 x 12 x 8cm fluted loaf tin with melted butter. Lightly dust with flour, shaking off any excess. Chill overnight or for a few hours - this helps achieve a more even bake.

Step 2.

Once the tins have chilled, preheat the oven to 170C/150 Fan / Gas 2.

Step 3.

Add the butter and sugar into the bowl of a stand mixer and beat on medium-high speed for 6-7 minutes - or until light and fluffy and all the sugar has dissolved.

Step 4.

Add the eggs, one at a time, beating well between each addition.

Step 5.

In a separate bowl, whisk together the flour and baking powder. With the beater running, add the flour in two additions, alternating with the yogurt. Take care not to overmix (a few lumps in the batter is fine as it will be mixed again).

Step 6.

Weigh the batter and divide equally between 3 bowls.

Step 7.

Fold the pumpkin puree into one, the melted chocolate and cocoa powder into another, and the miso and vanilla into the third.

Step 8.

Spoon alternating mounds of chocolate and miso batter along the base of the prepared tin. Spoon mounds of pumpkin batter down the centre.

Step 9.

Top with alternating mounds of pumpkin and chocolate batter, ensuring that the chocolate mounds sit on top of the vanilla mounds in the previous layer. Spoon the remaining vanilla batter down the centre.

Step 10.

Tap the tin sharply 5 times on your work surface to even out the batters and release any air bubbles.

Step 11.

Bake on the middle shelf of the oven for 1 hour 30 minutes. Insert a skewer into the centre to see if it comes out clean, if not cover with foil and bake for 10-15 minutes more.

Step 12.

Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.


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