Chocolate Pumpkin Cake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hour 20 mins
  • 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
  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.
Recipe by Desserts Required at