Description

If you love the comforting flavors of fall and the richness of chocolate, this Pumpkin Chocolate Cake is the ultimate dessert for you. Combining the earthy sweetness of pumpkin with the deep, indulgent taste of cocoa, this cake is moist, flavorful, and perfect for any occasion. Whether you serve it as a simple snack cake or elevate it with a luscious frosting, this recipe guarantees a delicious treat every time!

Ingredients

For the Cake:

2 cups all-purpose flour (sifted)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
½ teaspoon salt
2 large eggs (room temperature)
1 ½ cups canned pumpkin puree (or fresh, see notes)
½ cup vegetable oil
1 ¼ cups granulated sugar (or brown sugar for extra moisture)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

For the Optional Chocolate Ganache:

½ cup heavy cream
1 cup dark chocolate (chopped or chips)

Instructions

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Blend the Wet Ingredients

In a large mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, sugar, and vanilla extract until well combined.

Step 4: Combine the Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing.

Step 5: Add Chocolate Chips

Fold in the chocolate chips, ensuring even distribution.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: (Optional) Make Chocolate Ganache

Heat heavy cream until just simmering, then pour it over the chopped chocolate. Stir until smooth.
Let the ganache cool slightly, then drizzle over the cooled cake for an extra decadent touch.

Notes

Using Fresh Pumpkin: Roast a sugar pumpkin at 350°F (175°C) for 45 minutes, then puree until smooth. Use 1 ½ cups in place of canned pumpkin.
For a Layer Cake: Double the recipe and bake in two 9-inch round pans. Fill with cream cheese frosting or whipped ganache.
For a Muffin Version: Divide batter into muffin tins and bake for 20-25 minutes at 350°F (175°C).
Storage: Store at room temperature for 2 days, refrigerate for up to a week, or freeze for 3 months.

Prep Time: 15 min
Cook Time: 35 min
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 10-12 servings
Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 5g