They look beautiful. I am intrigued by this because I have friends who love chocolate cake and this looked pretty easy and doable even for my non-baking, non-sweet-eating self.
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Gretchen, I noticed that the first recipe fails to say when to incorporate the oil although it’s listed in ingredients. So take your pick on when to incorporate it 
Thanks so much!! If I decide to attempt this I will surely seek guidance here first. The combined expertise on this thread is amazing and humbling.
That prompts me to ask all you biscuit makers: have you made butter swim biscuits (gift link) and if so, what are your thoughts?
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Haven’t made these but they sure sound good!
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I am a forever novice as you might be able to tell from my foibles, but I generally find one-bowl cakes pretty foolproof. (This one at a stretch is 2-bowl if you sift the dry ingredients, which I don’t even think you really need to.)
I realized later that I should have started with this 1-bowl orange ricotta cake which I’ve made before, and just swapped some flour for cocoa. But the proportions for the ones I looked up turned out to be pretty similar.
Use this recipe for specifics on the chocolate version, but know that my ricotta never got “fluffy”. Also I used instant decaf coffee, vanilla, and rum for flavor.
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Pumpkin Bread (I think @Rooster possibly recommended it).
Modifications:
- Made a double batch
- Used a mix of vegetable oil, extra light olive oil, and applesauce for the oil
- 2 cups white sugar, 1 packed cup of brown
- Blended dry ingredients separately before adding to wet (was concerned that there wouldn’t be good distribution of spices, baking soda, etc. otherwise)
Yield: 11 mini loaves, baked for 43 minutes (should have pulled at 37-40 minutes as a few are almost scorched)
Note to Self: When doubling a recipe remember to use the largest mixing bowls!
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have been ill and so haven’t really baked for most of October! However, visiting NYC for a few days to see some friends, so made an old reliable recipe: https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread/
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My fave choc chip cookies to bring on a work trip. Basically an improved Tollhouse vibe: all browned butter, chopped Ghirardelli bars, stored with bread for continued softness
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Sorry you’ve been ill, hope you’re feeling better.
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Thanks: I got mono ( which is very bizarre for someone my age!)… which really knocked me out!
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Ouch, feel better!
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Still on rotation here too. As are most of the adaptations from that website.
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You roast the pumpkin and remove strings and seeds - do you process it in any other way? Like do you whiz it in a food processor, other?
I de-seed the pumpkin/squash, cut it into cubes (skinning it at the same time), roast the cubes, and then blitz them in the food processor. If the puree comes out too thick to process in the FP, I might add a little water - a tablespoon at a time - until a thick, smooth and creamy consistancy. I don’t add any seasoning, oil, or other other elements, as I’m never sure how I’ll end up using it.
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You can use a food processor, immersion blender, or pass through a sieve for pumpkin purée. I often do the last one.
I personally like steaming squash for purée as I like the lack of skin forming and it takes a lot less time than roasting. I get a nice dry purée (if anything I have to add water sometimes to mimic the canned stuff since I like using squash that isn’t watery or stringy) that tastes very clean.
If you have an enormous pumpkin though how do you steam? What’s your method?
I cut up whatever I have into fairly large pieces and clean them up and use a wide pot and a metal steamer insert that opens pretty wide, with a domed lid (or a metal bowl or another pan). They cook in under 20 minutes usually and water comes to a boil very fast, so they’re done fast enough that doing it in batches is simple and quick, but for a very large amount as you mention, baking it might be a better option.
If your pumpkin is very large, I’d check that it’s a good dry pumpkin that isn’t stringy, as it won’t make great purée. My mom is like a squash whisperer and here they cut them up for you and she won’t buy it if the color and texture don’t look like they’re of a “good class”. 
It’s a Cinderella, French heirloom variety that @MunchkinRedux grows and uses for pie.
I def don’t have a steamer insert big enough.
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I like roasting the pumpkins, as I think it sweetens them up a bit (as well as dries them out). I cut into roughly 1 to 1 1/2" cubes, and roast (parchment on sheetpan) at 425 until cooked soft, and I start to see tiny brown bits on the corners - about 30 minutes. I do find that the more pumpkin I’m trying to roast at once, the longer it takes (ie two sheet pans take longer than one).
So many choices!
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That filling recipe you posted calls for two cups of purée - is that the right quantity when you make the purée from scratch (vs using canned)?
