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Chocolate Pumpkin Cake Recipe

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4.3 from 44 reviews

  • Author: admin
  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x

Description

This rich and moist Chocolate Pumpkin Cake combines the warm flavors of pumpkin and spices with a deep chocolate taste. Perfect for fall or any time you want a deliciously spiced dessert, this cake is easy to prepare and offers a delightful balance of sweetness and spice. Adding mini chocolate chips is optional but adds a wonderful texture and extra chocolate hit. The cake can be enjoyed plain, dusted with powdered sugar, or topped with chocolate ganache.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Optional

  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick and bakes evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined and evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, mix together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is just combined. Avoid overmixing to keep the cake tender. If you want extra chocolate bursts, fold in the mini chocolate chips now.
  5. Pour Batter and Bake: Pour the prepared batter into the greased and floured cake pan, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which helps the cake set perfectly without becoming soggy.
  7. Finish and Serve: Before serving, you can dust the top with powdered sugar for a simple touch, add a rich chocolate ganache, or serve the cake plain. This cake makes a delicious treat for any occasion.

Notes

  • For a more intense chocolate flavor, use Dutch-processed cocoa powder.
  • Make sure not to overmix the batter to keep the cake light and moist.
  • Pumpkin puree can be canned or homemade.
  • Use fresh spices for the best flavor.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To make the cake dairy-free, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/chocolate-pumpkin-cake-recipe-2/