Chocolate Pumpkin Cake
Recipe for chocolate cake with pumpkin and bitter cocoa
Bake a very autumnal chocolate pumpkin cake with me today. This recipe is very quick and simple, and you can make the pumpkin cake even without using a mixer! Pumpkin cake with bitter cocoa is moist, dense, and rich – more like a brownie. You could say it’s a pumpkin brownie :) Just one slice is very filling and provides energy for action. Be sure to check out this recipe and see how to make pumpkin cake with chocolate.
Table of content
Chocolate pumpkin cake recipe step by step
If you like intensely chocolatey cakes, dense and full of flavor, then you must try this version baked with pumpkin puree.
Chocolate-Pumpkin Cake recipe with video
Wyposażenie
- FBaking pan with a diameter of 26 cm. It can also be with dimensions max 24/24 cm.
Składniki
Chocolate Pumpkin Cake Ingredients
- 200 g wheat flour – all-purpose (1 and 1/3 cups)
- 2 teaspoons baking powder
- 50 g dark cocoa (1/2 cup)
- 250 g sugar (1 and 1/4 cups – the cake is not very sweet)
- 450 g pumpkin puree (thick)
- 60 ml oil
- 2 eggs (size L – at room temperature)
- approx. 120 ml buttermilk (at room temperature)
Chocolate glaze ingredients
- 50 – 100 ml heavy cream
- 100 g chocolate (I used dark)
Instrukcja
How to make chocolate pumpkin cake step by step
Step 1 – preparations
- Prepare pumpkin purée—if you don’t already have it—and let it cool. If you don’t know how to make purée, read the tips below the recipe.
- Take the ingredients out of the refrigerator so they can come to room temperature—for example, eggs and buttermilk.
- Grease the baking pan with butter and sprinkle with breadcrumbs or flour.
- Preheat the oven to 170 degrees (fan-forced) or 180 degrees (top/bottom heat mode).
Step 3 – prepare the pumpkin batter
- In a large bowl, mix the dry ingredients for the cake (if you prefer sweeter cakes, you can use 300g of sugar).200 g wheat flour – all-purpose, 2 teaspoons baking powder, 50 g dark cocoa, 250 g sugar
- In a second bowl, thoroughly blend or mash (e.g., with a potato masher) the pumpkin puree.450 g pumpkin puree
- Add oil, eggs, and buttermilk and mix until combined.60 ml oil, 2 eggs, approx. 120 ml buttermilk
- Add the wet ingredients to the dry ones.
- Mix the batter together – if it’s too thick, add a little more buttermilk or regular milk.
- Transfer the batter to the prepared pan.
Step 4 – baking the pumpkin cake
- Place the batter in the preheated oven and bake for about 30 minutes – until a skewer comes out clean (the cake does not rise too much).
- After baking, cool the cake.
Step 5 – prepare the chocolate frosting
- In a saucepan, heat the heavy cream – if you are making dark chocolate frosting, heat 100 ml; if you are making milk chocolate frosting, heat only 50 ml.50 – 100 ml heavy cream
- To the hot cream, add the broken chocolate, wait 2-3 minutes for the chocolate to soften, and then mix it thoroughly into a smooth frosting.100 g chocolate
- Cool the frosting and spread it over the cake.
- You can additionally sprinkle the cake with sweet sprinkles, chocolate or coconut flakes.
Film
Uwagi
Wartości Odżywcze
Chocolate cake with pumpkin – notes
My husband recently went with his runner friends to an ultra run in Slovenia as part of UTMB. If you don’t know what it is or what it’s all about, these are long-distance mountain runs, where this time they had to run 120 km through the Alps, so it wasn’t going to be easy. As usual in such cases, I bake Bartek and the rest a nice cake that will help provide them with energy for the long run and afterwards. This time I opted for a combination of chocolate and pumpkin. The pumpkin cake itself is made with bitter cocoa, and additionally, it’s topped with a layer of chocolate glaze. But let’s be clear – this cake is not dedicated only to runners! Oh no! It can be eaten by every fan of chocolate cakes and cakes baked with vegetables.
What ingredients are essential for preparing pumpkin cake?
To bake this pumpkin cake, you will need a few basic ingredients that you probably already have at home, or can easily buy in any store. Below is a condensed list of the products I used and possible substitutes.
- pumpkin – I highly recommend Hokkaido pumpkin here (I used it) because it has a very firm and less watery flesh; instead, you can also use butternut squash.
- cocoa – bitter cocoa is needed here (not cocoa drink), you can use regular cocoa, or defatted.
- buttermilk – instead, you can also use kefir or, as a last resort, regular milk (or plant-based milk).
- oil – I use rapeseed oil, you can replace it with another oil, or even melted coconut oil.
- chocolate – for the glaze, I used dark chocolate, which I melted in 100 ml of heavy cream (30%); if you prefer sweeter milk chocolate, use only 50 ml of heavy cream to melt it.
How to make pumpkin puree?
Pumpkin puree can be made in two ways – boil it, drain the water, and mash or blend thoroughly. The second method – and I personally prefer it more – is baking the pumpkin. If you don’t know how to make pumpkin puree by baking, watch my short video where I show how I do it.
P.S. I don’t even cut the pumpkin into pieces anymore; I just cut it in half, place it cut-side down, and bake it that way. After baking, I remove the skin and blend the flesh.
How to store chocolate pumpkin cake?
Pumpkin cake with chocolate does not need to be stored in the refrigerator. It can safely sit on the kitchen counter for several days. The only thing I recommend is transferring it to a container with a lid, or covering it with a cake dome, so that the cut cake does not dry out. The cake can also be frozen for about 3 months.
I hope this chocolate pumpkin cake will appeal to you and your loved ones, and you’ll gladly bake it in autumn and during pumpkin season :) If you use the recipe, I would be extremely happy if you share your observations and comments under the recipe.
P.S. By the way, I highly recommend following my Instagram profile, where you can easily save my recipes for later and return to them whenever you need :)
Recommended pumpkin cake recipes
If you like sweet pumpkin bakes, be sure to check out my other recipes prepared with this delicious vegetable. Here I recommend, among others, these three recipes, and many more on the blog :)
Popularne Przepisy
Polecane przepisy
Chocolate Pumpkin Cake Recipe
Welcome to a recipe for an intensely chocolatey, moist, and delicious Chocolate Pumpkin Cake. This cake, made with pumpkin puree and dark cocoa, is topped with a chocolate glaze after baking—a true delight for the palate.
Rich and dense, much like a brownie, it features pumpkin puree which provides incredible moisture and a unique flavor profile. The batter itself is incredibly simple and quick to prepare, requiring no mixer. You simply mix the ingredients with a spoon, transfer them to a baking tin, and bake in a preheated oven.
This autumnal cake is perfect for cold, rainy days when you can enjoy it alongside a cup of hot tea or aromatic coffee. Be sure to try my detailed step-by-step recipe with photos, as well as the short video where I demonstrate how to make this quick and easy chocolate pumpkin cake.
