Chocolate Pumpkin Cake
We are far enough into October that I can blog about a pumpkin recipe without feeling as though I’m dragging anyone down who has been trying to eek out a few more weeks of summer desserts.
In the past I shared with you pumpkin recipes such as Pumpkin Chocolate Brownies, Pumpkin Ginger-O Brownie Cups and Pumpkin Cake with Caramel Cream Cheese Frosting.
Today it’s all about Chocolate Pumpkin Cake. Not a blended cake; but rather, a cake batter that is divided in half. Then pumpkin puree is added to one half while melted chocolate and chocolate chips are added to the other. It is a dense cake reminiscent of a decadent brownie rather than a light cake.
The bundt pan creates such a lovely pattern for the Chocolate Pumpkin Cake. To give an additional autumn boost, I dusted the top with a combination of confectioners sugar, cinnamon, ginger and cloves. I must admit that I was tempted to dust this delicious mixture over everything I ate!
You may find yourself baking Chocolate Pumpkin Cake all year long. Yup, it’s that good!
Watch it:
| Chocolate Pumpkin Cake | Print |
- Cake:
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, softened
- 2½ cups sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1½ teaspoons vanilla extract
- 8 ounces semisweet or bittersweet chocolate chips, melted and cooled
- 1 cup semisweet or bittersweet chocolate chips
- Topping:
- ¼ cup confectioners sugar
- couple of dashes of ground cinnamon
- couple of dashes of ground ginger
- dash of ground cloves
- For the Cake:
- Preheat the oven to 350°. Set aside a 14 cup bundt pan.
- In a small bowl, stir together the cinnamon, ginger and cloves. Mix this into the pumpkin puree.
- Whisk together the flour and baking soda and set aside.
- Cream the butter and sugar together in a large mxing bow until light and creamy, about 3 minutes, scraping down the bowl as needed. Add the eggs, one at a time. Blend in one-half of the dry ingredients, followed by the sour cream and vanilla. Lastly, blend in the remaining dry ingredients.
- Transfer one-half of the batter to a large mixing bowl. Stir in the pumpkin puree mixture. Set aside.
- Blend in the melted chocolate to the other half of the batter. Remove from the mixer and fold in the chocolate chips.
- Spray the bundt pan with nonstick cooking spray. Spoon a layer of the chocolate batter around the bottom of the pan. Top that with a layer of the pumpkin batter. Continue doing this until all of the batter has been added to the pan. Use a small metal spatula to gently swirl the two batters.
- Bake at 350° for 55 minutes. Remove from the oven and cool completely in the pan.
- For the Topping:
- Stir together the confectioners sugar, cinnamon, ginger and cloves. Set aside.
- Once the cake is cool, invert the cake onto a cooling rack. Place the cooling rack over wax paper and sift the top and sides with the topping.
Looks wonderful. I can’t tell from your video if you are putting in just one layer of each and then swirling them or if there is more than one layer of each before swirling, as it appears to be in the picture. Could you please confirm for me. Thank you.
Mary,
Thanks so much. There are two – three layers of both chocolate and pumpkin batter that are then swirled into together.
BEAUTIFUL and most delicious looking cake!!
Winnie,
Thanks so very much!
Betsy, this cake looks so dense ‘n moist ‘n flavourful! Perfect for fall snacking.
Nancy,
Thanks so much. You described it, beautifully…dense ‘n moist ‘n flavorful!! 🙂
What an impressive and RICH cake. Bundt pans make cakes automatically look extra special anyway.
Carol,
Thanks so much. I agree, bake just about anything in a bundt pan and it looks extra special!
Okay…I don’t want to start using this term…But, OMG. White chocolate chips plus pumpkin plus that fabulous spice ‘n sugar dusting…Oy Vey! OMG. And oh I wish I had a slice! =)
Kim a/k/a The Ninja Baker,
You are soooo funny….and sweet! Confession time…I use dark chocolate chips but white would be just as fab! I think I have to give them a try!
Betsy! Love the separation of flavors v. blended, the lovely swirl inside was an unexpected surprise, and the video brought it all together in a terrific post. Nice work, my friend.
Brooks,
Thank you so much! You are so sweet and I, greatly, appreciate your feedback.
I agree–the time for pumpkin has arrived! I just picked up some pumpkin today at the store with no particular plan in mind, because I knew before long I’d be craving pumpkin something. Now, that something is this cake! Looks delicious, and I love how there’s chocolate involved, too.
Becky,
Thanks so much. It was so smart of you to buy some pumpkin…before the craving really kicked in!
You know what I think? I think that Chocolate Pumpkin Cake looks kind of swirly. And you know I’m in to swirly food right now so this cake is now high on my “to do” list! Besides, chocolate and pumpkin are so good together. I must make this dessert! 😉
Marly,
You are the queen of swirly!! Thanks so much!
I am always so envious of bakers that can achieve a lovely swirl. I don’t know what I am doing wrong but mine never turn out that swirly. Yes, Betsy, you are responsible for my swirl envy, which is totally a thing! I figure pumpkin is fair game for and then after Canadian Thanksgiving so you are right on schedule with this deliciousness!
Stacy,
You are, too, funny! I see your gorgeous creations and KNOW that you will conquer swirling. 🙂
Betsy, Nancy brought this dessert to our family Thanksgiving weekend Friday night dinner for 16. It evaporated immediately as it was a smash hit. What a delicious treat for us all. Love, Carol
Carol,
Thank you so much for letting me know. You made my day!
Love to you and Dick!