Pumpkin Chocolate Cake
Rich, dense, and full of pumpkin and pumpkin spice, this easy Pumpkin Chocolate Cake is perfect for fall or whenever you're craving something pumpkiny!
Servings: 10 servings
Calories: 317kcal
Equipment
- 8-inch bundt pan
Ingredients
- 1 1/2 cups all purpose flour divided
- 1 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons brown sugar packed
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3 ounces semisweet chocolate chunks about 3/4 cup
- 8 ounces pumpkin puree
- 6 tablespoons butter melted
- 3 eggs
Instructions
- Spray an 8-inch bundt pan with cooking spray and preheat your oven to 350-F.
- Set aide 1/4 cup of flour in a small bowl.
- Combine the remaining flour, white sugar, brown sugar, pumpkin pie spice, baking powder and baking soda, and salt, in a large bowl. Mix well with a whisk.
- Combine the pumpkin, melted butter, and eggs in the bowl of your stand mixer with the paddle attachment. Mix well on medium speed.
- Slowly add the dry mixture to the pumpkin and egg mixture, mixing until combined.
- Toss the chocolate chunks with the 1/4-cup of flour and toss to coat. Add the chocolate chunks to the wet mixture mixing until just combined.
- Transfer the batter to your baking pan and bake at 350-F for about 45 minutes or until an inserted toothpick comes out mostly clean.
- Cool the cake for 10-15 minutes then invert the cake pan over a plate to remove the cake.
- Make the glaze by mixing the powdered sugar with the cream and pumpkin pie spice to make a thick but still pourable glaze.
- Glaze the cake when the cake is cool to the touch. Serve and enjoy!
Notes
Chef Jenn's Tips
- Never overmix a cake - mix only until the ingredients are just combined. Overmixing can result in a cake that's too dense.
- You can make the glaze ahead of time and keep it covered with plastic wrap. Just stir it well before glazing the cake.
- Freeze any leftover pumpkin for another pumpkin recipe!
- You can use chocolate chips in this recipe, but not the mini chocolate chips, or the balance of chocolate to cake will be off.
Nutrition
Serving: 1slice | Calories: 317kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 250mg | Potassium: 149mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3817IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg