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  • February 5, 2023

Chocolate Pumpkin Cake

October 12, 2014 By Betsy Cohen

Desserts Required - chocolate pumpkin cake

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.

Desserts Required - chocolate pumpkin cake

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.

Desserts Required - chocolate pumpkin 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
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hour 20 mins
Serves: 10-12
Ingredients
  • 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
Instructions
  1. For the Cake:
  2. Preheat the oven to 350°. Set aside a 14 cup bundt pan.
  3. In a small bowl, stir together the cinnamon, ginger and cloves. Mix this into the pumpkin puree.
  4. Whisk together the flour and baking soda and set aside.
  5. 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.
  6. Transfer one-half of the batter to a large mixing bowl. Stir in the pumpkin puree mixture. Set aside.
  7. Blend in the melted chocolate to the other half of the batter. Remove from the mixer and fold in the chocolate chips.
  8. 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.
  9. Bake at 350° for 55 minutes. Remove from the oven and cool completely in the pan.
  10. For the Topping:
  11. Stir together the confectioners sugar, cinnamon, ginger and cloves. Set aside.
  12. 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.
3.2.2802

 

 

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Filed Under: Cakes Tagged With: all purpose flour, baking soda, bittersweet chocolate confectioners sugar, eggs, ground cinnamon, ground cloves, ground ginger, pumpkin puree, semisweet chocolate, sour cream, sugar, unsalted butter, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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