Description
This Chocolate Pumpkin Cake is the love child of a cozy autumn dessert and a chocolate fix. Soft pumpkin vibes, a hint of spice, and a luscious ganache make this the perfect cake for fall or any dessert craving moment.
Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ¼ teaspoons pumpkin spice
- ½ cup pumpkin puree (not pie filling)
- 1 large egg
- ¼ cup vegetable oil
- ⅓ cup buttermilk (or ⅓ cup milk + 1 teaspoon vinegar, let sit 5 mins)
- ½ cup semi-sweet chocolate chips
- Ganache:
- ¼ cup heavy cream
- 1 cup semi-sweet chocolate chips (or dark for richer flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, whisk sugars, egg, pumpkin puree, oil, vanilla, and buttermilk until smooth.
- Add dry ingredients into wet, stir gently until just combined. Fold in chocolate chips.
- Pour into the pan, smooth top, and bake for 30–35 mins, or until a toothpick comes out mostly clean. Let cool completely.
- To make ganache, heat cream until simmering, pour over chocolate chips, let sit for 2 mins, then stir until smooth.
- Spread ganache over cooled cake. Slice and serve.
Notes
You can use fresh pumpkin, just make sure it’s well-drained. No pumpkin spice? Mix cinnamon, nutmeg, ginger, and cloves. Cake keeps well refrigerated for a few days—just bring to room temp before serving.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate, pumpkin, cake, fall, dessert