Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. The addition of pumpkin puree to the chocolate batter makes the cake … I think chocolate & pumpkin is my new favorite flavor combination thanks to this tasty layer cake! Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan. Instructions. 1/2 tsp cinnamon, optional. Surprise your lovers with this awesome Pumpkin Chocolate Cake recipe. Moist pumpkin cake that’s dotted with chocolate chips and drizzled with chocolate ganache – pumpkin chocolate chip cake is fall favorite. Preheat oven to 180 degrees C. Lightly grease a ring tin. 1/2 tsp baking soda. Fold in chocolate chips. … Pour half of the batter into one of the prepared pans and set aside. The frosting is just chocolate and pumpkin… In a large bowl, stir together the wet ingredients followed by the dry. Let cool completely in the pan before slicing into squares. Sift the cocoa powder over the remaining pumpkin batter and add the whole milk. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet. Set one chocolate layer on a cardboard cake circle or a cake stand and spread frosting over the top. Set them near the oven as it's heating up (the eggs should be about room temperature when you add them to the batter). Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Fold in pumpkin puree. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. I loved that cake […] Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment … Preheat oven to 350 degrees and grease a 10 inch bundt pan. fluted tube pan. 2 tbsp Dutch (or additional unsweetened) cocoa powder. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. fluted tube pan. Generously grease and flour a 10-in. This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. With mixer on low, gradually beat in 5 1/2 cups of the powdered sugar, the cocoa powder, 6 tablespoons milk, and the salt. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in … Chocolate Pumpkin Cake. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness. Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean. (usually about 2-3 minutes) While the cream is mixing place pumpkin puree, … Whisk in butter, buttermilk and vanilla. Use a rubber spatula to fold the flour mixture into the pumpkin mixture until smooth. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. If frosting is too thin, add additional powdered sugar; it it’s too thick add additional milk. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Preheat the oven to 350 degrees. Repeat to spoon remaining pumpkin and chocolate batters into pan. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Generously grease and flour a 10-in. The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. It is much better because it’s loaded with chocolate and cream cheese. In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. ; Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. You’ll love the soft cake crumb, hint of chocolate, and … Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with … Add heavy cream to a stand mixer and whip on med to medium-high speed until soft peaks. Your email address will not be published. Turn the batter into a greased 8×8-inch baking … Store it in a sealed container at room temperature. We live in Kansas City with our three daughters. Preheat oven to 350°. Preheat oven to 350°. This cake is even better (and more moist) after a day or two. Fold the cocoa powder into the cake batter until incorporated and pour into the second pan. Pumpkin Chocolate Cake recipe for Family! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=65351 Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. We're Jess and Frank. Decorate as desired and serve. Place the butter in a large mixing bowl and beat with an electric mixer until smooth. This isn’t your typical pumpkin cake. In a medium bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. 2/3 cup water. https://www.tasteofhome.com/recipes/pumpkin-chocolate-chip-cake Top with a pumpkin layer and more frosting. Turn mixer to medium and beat until well combined, stopping the mixer occasionally to scrape the sides and bottom of the bowl. Hi there! I love an offset spatula for frosting in between cake layers but use what you’re comfortable with.. Top with a pumpkin … Triple Chocolate Pumpkin Bundt Cake - a rich chocolate pumpkin cake topped with ganache glaze and chocolate chips, insanely delicious and perfect for the holidays. For those who like to plan ahead, it can be … Directions. Cut off the top one-quarter of the pumpkin; reserve. 2. Combine the butter, brown sugar and water in a medium saucepan … Whipped Cream. Set one of the chocolate cake layers on a cardboard cake circle or a cake stand and spread an even layer of frosting over the top. Pour batter into prepared pan and smooth the surface out with a spatula (it will be quite thick). 1/3 cup pumpkin puree or sweet potato. Hello Family chef, Today you will learn how to make a Delicious Chocolate Cake. Lightly oil an (8-inch) square baking pan and set aside. It’s perfect for Halloween! Directions. Sprinkle a few chocolate chips over top. https://www.countryliving.com/.../a1970/chocolate-pumpkin-cake-clv0907 (But we like it for dessert too!). You’ll love the soft cake crumb, hint of chocolate, and how easy it comes together. Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. In a large bowl, whisk together, flour, pumpkin pie spice, baking powder, baking soda and salt; set aside. Beat first 7 ingredients until well blended. Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan. How to Make Homemade Pumpkin Chocolate Cake Preheat oven to 350 degrees. Your email address will not be published. 1/4 cup unsweetened cocoa powder. To a large bowl, add the mix, pumpkin, eggs, oil, and mix with a … Beat first 7 ingredients until well blended. In a bowl, combine the flour, cocoa powder, baking powder, soda, salt, cinnamon, and nutmeg. It keeps great for three to four days at room temperature and is perfect for grabbing on the go or for a little something sweet after dinner. Line the bottom of the pan with parchment and spray the parchment with cooking spray Lightly dust with flour and set aside. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. In a large bowl, beat together 3/4 … Well, this is the perfect Chocolate Cake recipe for you!.H Just look at the striking colors. Spray 2 8-inch round cakes pan with cooking spray. Loaded with chocolate chips in every bite and topped with a heavenly chocolate ganache! Privacy Policy, This super soft pumpkin snack cake has a hint of pumpkin pie spice with chocolate chips in every bite. https://www.crunchycreamysweet.com/chocolate-pumpkin-cake-recipe Add granulated sugar and brown sugar and beat on high until light and fluffy, ~2 minutes. ; Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate … This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake. 1 (15-ounce) can pumpkin puree Steps to Make It Heat oven to 325 F. Grease and flour a 12-cup Bundt cake pan. In a medium bowl, whisk eggs and sugar until just combined. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside. Whisk the flour, baking powder, baking soda, salt, and spices together in a medium mixing bowl. Line an 8 x 8 baking dish with parchment paper and / or spray it with nonstick cooking spray. In a medium bowl, mix the flour, cocoa powder, spice, baking powder and bicarb soda. The cake is made in 1 Bowl, without added refined sugar, and only takes 15 mins to put together. In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. The combination of flavors and textures is delicious – even better than I expected! Whisk together egg and egg yolk. Our recipes are made with, chocolate chip recipe, easy cake, pumpkin, snack cake. Use the remaining frosting to frost the cake. Add pumpkin puree and mix on medium until combined (the mixture will look lumpy and slightly broken). Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes … Black Velvet Cookies and Cream Cheesecake Cake, The chocolate layer is really just pumpkin cake batter with cocoa powder added—you don’t have to make two different cakes, The cake is flavored with cinnamon, ginger, and nutmeg so every bite tastes like fall. This … Add 1 egg at a time, … Add egg, egg yolk and vanilla and mix until combined. https://thebestcakerecipes.com/pumpkin-chocolate-chip-poke-cake This simple spiced vegan pumpkin cake is paired with a smooth hearty thick chocolate pumpkin ganache. The two-ingredient ganache is the perfect topping for this cake. In a large bowl, whisk … Prep Time 10 mins Cook Time 50 mins Use a long serrated knife to split each cake layer into two layers. Place the pumpkin on the prepared baking sheet. Add 2/3 cup chocolate chips and stir to combine. Sinfully rich and decadent!! In the bowl of a standing mixer or with a hand mixer, beat butter until creamy. Pumpkin Chocolate Chip Bundt Cake – Fast, EASY, and the moistest pumpkin cake you’ll ever taste!! Bake until the cake is just set in the middle, 30-35 minutes (see note). Cool for 20 minutes in the pan, then carefully invert onto a wire rack to cool completely before assembling your cake. https://cooking.nytimes.com/recipes/3247-chocolate-pumpkin-layer-cake For this cake, I used my pumpkin coffee cake recipe but made it into a chocolate version by adding cocoa powder and chocolate chips. It keeps great for three to four days at room temperature and is perfect for grabbing on the go or for a little something sweet after dinner. Gently run the blade of a … Continue like this until you’ve used all the cake layers. Log in. 1. Sliced into little squares, this pumpkin chocolate chip snack cake is a super handy thing to have on hand. Cake - Preheat oven to 350F. https://www.landolakes.com/recipe/19577/pumpkin-chocolate-bundt-cake Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Spread into prepared baking pan. This cake is giving me flashbacks because I made a pumpkin chocolate chip Bundt cake back in 2012. 3/4 cup sugar, unrefined if desired. Gently fold in the chocolate chips. We call it snack cake because it's not super sweet - just sweet enough to justify a slice with a late afternoon cup of tea. In another large mixing bowl, combine the oil, eggs, sugars, pumpkin, sour cream, and vanilla. Moist pumpkin cake that’s dotted with chocolate chips and drizzled with chocolate ganache – pumpkin chocolate chip cake is fall favorite. In a large bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. 1/2 tsp salt. Beat with an electric mixer set to medium speed until smooth. Add dry ingredients in two increments, mixing on low between each addition. 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