Pumpkin Chocolate Cake
This pumpkin chocolate cake combines the earthy sweetness of pumpkin with the rich bitterness of chocolate, creating a moist and indulgent dessert perfect for fall gatherings.
Equipment
- Mixing Bowl
- Whisk
- Cake Pan
Ingredients
Cake Batter
- 1 cup pumpkin puree canned or fresh
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 large eggs at room temperature
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 cup chocolate chips semi-sweet or dark
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a richer flavor, try adding 1 tsp of espresso powder to the batter. Top with cream cheese frosting or chocolate ganache for an indulgent finish.