Description
Indulge in the perfect blend of rich chocolate and seasonal pumpkin with this delectable Chocolate Pumpkin Cake. Moist, flavorful, and easy to make, this dessert is a must-try for any fall gathering.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/flour a 9-inch round or square cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In a separate bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet mixture, alternating with buttermilk, and mix until just combined. Fold in chocolate chips if desired.
- Bake: Pour batter into prepared pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added richness, consider frosting with cream cheese or chocolate ganache.
- You can enhance the texture by adding chopped nuts or substituting half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
