Chocolate Pumpkin Cake
User Reviews
4.5
Chocolate Pumpkin Cake
Description
This Chocolate Pumpkin Cake starts with a base batter of butter, sugar, eggs, vanilla, flour, salt, and baking powder. Half is mixed with pumpkin puree and pumpkin pie spices by hand to preserve moisture and texture. The other half is combined with melted chocolate chips and warm milk, adding chocolate richness and softness.
The batter is then baked in a Bundt pan or loaf pans, creating a cake with a moist crumb featuring the subtle spice of pumpkin and the depth of semi-sweet chocolate. The method emphasizes careful mixing to avoid overworking the pumpkin and chocolate portions, which helps maintain a tender texture.
An optional chocolate glaze made from semi-sweet chocolate, butter, and corn syrup can be added for extra richness. Adjustments in the recipe were made to improve moisture retention and ensure a soft, flavorful cake.
Ingredients
Base Batter
- 3/4 cup butter unsalted
- 1 1/2 cups granulated sugar
- 4 egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Pumpkin Batter
- 3/4 cup pumpkin not pumpkin pie filling, puree
- 1 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spice
Chocolate Batter
- 1 cup chocolate chips semi-sweet
- 3/4 cup milk warm
Chocolate Glaze (optional)
- 2 semi-sweet chocolate squares
- 1 Tablespoon butter
- 1 teaspoon corn syrup
Instructions
Base Batter
- Preheat oven to 350 degrees F. Spray your bundt pan with nonstick baking spray. If you don't have a Bundt pan you can bake this in two loaf baking pans.
- Beat the butter and sugar in a stand mixer with the paddle attachment until soft and fluffy.
- Add the eggs one at a time and beat well after each. Then add the vanilla.
- Mix the flour with the salt and baking powder in a separate bowl.
- Add the flour mixture to the mixing bowl. Mix until just combined, making sure to scrape the sides of the bowl with a rubber spatula.
- Separate the base batter into two medium bowls, with about half the batter in each.
Pumpkin Batter
- Add the cinnamon, pumpkin puree, and spice to one-half of the batter. Mix by hand, not with a mixer, and do not overmix.
Chocolate Batter
- Place the chocolate chips in a microwave-safe bowl. Microwave it in 20-second intervals, stirring after each, until it is melted and smooth.
- Once it is melted, slowly stir in the warm milk until smooth and creamy.
- Add the chocolate mixture to the other half of the batter. Stir it by hand until it is combined. Be careful not to overmix.
Baking the Cake
- Drop spoonfuls of the pumpkin batter into the prepared cake pan. Leave space between the spoonfuls and use about half the batter.
- Then add about half of the chocolate batter into the empty spaces. Repeat another layer of each until the batter is used up.
- Use a knife to swirl the two colors together for a marble effect.
- Bake for 45 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, then invert the pan onto a wire rack.
- Once the cake cools completely, top it with the optional chocolate glaze or sprinkle the top with cocoa powder or powdered sugar.
Chocolate Glaze (optional)
- Combine the chocolate squares and butter in a microwave-safe bowl. Microwave for 30 seconds.
- Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
- Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.
Notes
- Be careful not to overmix the pumpkin and chocolate batters; mix these parts by hand to keep the cake moist.
- If a Bundt pan is unavailable, two loaf pans can be used as substitutes.
- Thoroughly grease the pan to ensure the cake releases cleanly after baking.
- This version has been adjusted to be less dry by adding melted chocolate chips mixed with milk and adjusting ingredient order.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 145mg | 48% |
| Sodium | 440mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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