pumpkin chocolate cake recipe

Written BySheba G Updated On
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The Best pumpkin chocolate cake recipe

I’m so excited to share this pumpkin chocolate cake recipe with you! It’s one of my favorite desserts to make for my family, and it’s perfect for any occasion. Whether you’re looking for a special treat for a holiday or just a sweet indulgence for a weeknight, this recipe is sure to hit the spot.

I love that it’s made with wholesome ingredients like pumpkin puree, which adds moisture and flavor to the cake. And let’s be real, who doesn’t love the combination of pumpkin and chocolate? It’s a match made in heaven!

The best part about this recipe is that it’s incredibly easy to make. Just mix together the dry ingredients, add in the wet ingredients, and voila! You’ll have a delicious cake that’s sure to impress.

Plus, it’s a great way to use up any leftover pumpkin puree you might have on hand. I like to serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect way to cap off a meal or satisfy your sweet tooth.

And don’t even get me started on the leftovers – they’re just as delicious the next day, if not more so! This recipe is definitely a keeper in my book.

Pumpkin Chocolate Cake

4.6 from 994 votes

A moist and delicious pumpkin chocolate cake perfect for fall. Rich chocolate flavor combined with warm pumpkin spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree

For the Chocolate Ganache

1 cup dark chocolate chips
1/2 cup heavy cream

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour an 8-inch round cake pan, or line with parchment paper.
Set aside.
3In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Set aside.
4In a large mixing bowl, cream together butter and sugar until light and fluffy using an electric mixer.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract and pumpkin puree until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Be careful not to overmix.
9The batter will be thick.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should spring back lightly when touched and the edges should start to pull away from the sides of the pan.
13While the cake is baking, prepare the chocolate ganache.
14In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
15Remove from heat and add the chocolate chips.
16Let it sit for 2-3 minutes, then whisk until the chocolate is completely melted and the mixture is smooth.
17Allow the cake to cool in the pan for 10 minutes.
18Then, invert it onto a wire rack to cool completely.
19Once cooled, pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
20Let the ganache set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Parchment paper
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure that your pumpkin puree is not pumpkin pie filling, as it contains added sugars and spices. You can substitute milk for the heavy cream in the ganache for a lighter version.

This pumpkin chocolate cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a sweet treat for yourself.

It’s easy to make and always impresses my family and friends alike.

Plus, it’s packed with wholesome ingredients like pumpkin puree and dark chocolate that will keep them coming back for more.

❓ Frequently Asked Questions About Pumpkin Chocolate Cake

1.

Q: What type of flour should I use for this recipe?

A: For this pumpkin chocolate cake recipe, I recommend using all-purpose flour. It will give your cake a nice texture and help it hold its shape. If you want to get fancy, you can also try using whole wheat flour or a combination of all-purpose and whole wheat flours.

2.

Q: Can I use canned pumpkin puree instead of fresh pumpkin?

A: Yes, you can definitely use canned pumpkin puree if you prefer. Just be sure to check the ingredient list and make sure it doesn’t contain any added sugars or spices that might affect the flavor of your cake.

3.

Q: How do I ensure my cake doesn’t become too dense?

A: To avoid a dense cake, make sure to not overmix the batter when you’re combining the wet and dry ingredients. Also, be sure to not overbake the cake – it should be moist but still firm in the center.

4.

Q: Can I customize this recipe by adding nuts or other mix-ins?

A: Absolutely! Feel free to add your favorite nuts or other mix-ins to create a unique flavor combination. Some ideas might include chopped walnuts, pecans, or hazelnuts; dried cranberries or cherries; or even chocolate chips.

5.

Q: How do I store leftover cake?

A: Leftover cake can be stored at room temperature in an airtight container for up to 3 days. You can also freeze it for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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