Taffey Bakery

  • All Recipes
  • Subscribe
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Contact Me
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Contact Me
    • Instagram
    • TikTok
    • YouTube
  • ×

    Pumpkin Chocolate Cake

    November 19, 2024 by Ania · This post may contain affiliate links · 1 Comment

    This is a rich and chocolate-y Pumpkin Chocolate Cake. It has cocoa and chocolate chips inside the cake, and a simple creamy ganache on top. THE fall dessert for chocolate lovers!

    View Recipe - Print Recipe

    I'm typically not a huge pumpkin fan, but boy does this cake change my mind! It's probably because I am the biggest chocolate lover.

    This is a rich chocolate cake with hints of warm spices and a delicate pumpkin flavour. It's the go-to cake this fall!

    It's topped with a simple 3 ingredient chocolate ganache that adds a creaminess to the cake that melts-in-your-mouth with every bite you take.

    For more pumpkin recipes, try Pumpkin Banana Muffins, Pumpkin Chocolate Chip Muffins, and Pumpkin Oatmeal Breakfast Cake.

    Jump to:
    • Why this recipe works
    • Ingredients Notes
    • Step by step instructions
    • Expert Baking Tips
    • FAQ
    • Check out these recipes
    • Pumpkin Chocolate Cake

    Why this recipe works

    Chocolate - Tons of chocolate, perfect for the chocolate lover.

    Easy to make - Simple and comes together in a few steps!

    Pumpkin flavour - Hints of pumpkin in every bite!

    Ingredients Notes

    Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

    Brown sugar – Used in the streusel, the topping, and in the cake. I like to use dark brown, but light works too.

    Baking soda & baking powder – Make sure it isn’t expired!

    Chocolate - I used a combination of milk and dark chocolate for the ganache, and semi-sweet chocolate chips inside the cake.

    Cocoa powder - I used natural, unsweetened cocoa powder. This is one of my favourites.

    Cinnamon – An essential spice in this cake!

    Cornstarch – This helps add a tender crumb to the cake.

    Eggs – Remove two hours before baking.

    Flour – I used all-purpose flour for this recipe. 

    Pumpkin – Make sure to use pumpkin puree and not pumpkin pie filling. Do NOT blot the pumpkin for this recipe!

    Vanilla – Using a good quality vanilla is important to enhance the pumpkin flavour.

    Step by step instructions

    Here is how to make and bake this Pumpkin Chocolate Cake. You will need an 9×9 square pan lined with parchment paper, three mixing bowls, a spatula, and a whisk.

    Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan.

    Step 2 - Combine dry ingredients. In a large bowl, add in cocoa powder, flour, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger, and salt. Set aside.

    Step 3 - Whisk wet ingredients. In a large bowl, add in pumpkin, brown sugar, white sugar, eggs, oil, vanilla, and sour cream. Whisk together.

    Step 4 - Combine together. Add the dry into wet and using a spatula, gently mix until just combined.

    Step 5 - Add chocolate chips. Mix in the semi-sweet chocolate chips. Do not overmix!

    Step 6 - Transfer. Add the batter into the prepared pan and spread evenly.

    Step 7 – Bake. Bake the cake for 45-60 minutes minutes, or until a toothpick inserted comes out dry. Mine took 55 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.

    Step 8 - Make ganache. As the cake cools, melt the butter. Then add in the milk and dark chocolate bars and on low, continue mixing until smooth and completely melted.

    Step 9 - Complete cake. Once the cake is completely cooled, drizzle the chocolate ganache on top and spread evenly. Allow to set, slice, and enjoy!

    Expert Baking Tips

    Here are a few expert baking tips from my kitchen to yours

    • Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
    • Pumpkin puree and not pumpkin pie filling. The cans look super similar in the store!
    • Do not blot the pumpkin for this recipe.

    FAQ

    Why is there sour cream in this cake and can I taste it?

    No you can't taste it at all. Using sour cream in cakes creates a very soft crumb. If you don’t have any sour cream on hand, use full fat plain yogurt instead.

    Do I have to add the ganache?

    No! But it adds a creaminess to the cake and is so easy to make.

    Check out these recipes

    • Bakery Style Rhubarb Sour Cream Muffins
    • Coconut Muffins
    • Easy Rhubarb Cake
    • Strawberry Rhubarb Sour Cream Streusel Muffins

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Pumpkin Chocolate Cake

    Ania
    This is a rich and chocolate-y Pumpkin Chocolate Cake. It has cocoa and chocolate chips inside the cake, and a simple creamy ganache on top. THE fall dessert for chocolate lovers!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 slices
    Calories 523 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    For the cake

    • 1 1/2 cups all-purpose flour
    • 1/3 cup unsweetened cocoa powder sifted
    • 1 tsp baking powder
    • 3/4 tsps baking soda
    • 1 tsp cinnamon
    • 1/2 tsp allspice
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 cup dark brown sugar
    • 1/2 cup white sugar
    • 3/4 cups pumpkin puree room temperature, not blotted
    • 2 eggs room temperature
    • 1/2 cup oil
    • 1/2 cup sour cream room temperature
    • 1 tbsp vanilla
    • 1/2 cup semi-sweet chocolate chips

    For the ganache

    • 100 g butter melted
    • 100 g dark chocolate
    • 100 g milk chocolate

    Instructions
     

    • Preheat the oven to 350℉. Grease and line a 9x9 inch square baking pan and set aside.
    • In a large bowl, add in cocoa powder, flour, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger, and salt. Set aside.
      1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 3/4 tsps baking soda, 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt
    • In a large bowl, add in pumpkin, brown sugar, white sugar, eggs, oil, vanilla, and sour cream. Whisk together.
      1/2 cup dark brown sugar, 1/2 cup white sugar, 3/4 cups pumpkin puree, 2 eggs, 1/2 cup oil, 1/2 cup sour cream, 1 tbsp vanilla
    • Add the dry into wet and using a spatula, gently mix until just combined.
    • Mix in the semi-sweet chocolate chips. Do not overmix!
      1/2 cup semi-sweet chocolate chips
    • Add the batter into the prepared pan and spread evenly.
    • Bake the cake for 45-60 minutes minutes, or until a toothpick inserted comes out dry. Mine took 55 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
    • As the cake cools, melt the butter. Then add in the milk and dark chocolate bars and on low, continue mixing until smooth and completely melted.
      100 g butter, 100 g dark chocolate, 100 g milk chocolate
    • Once the cake is completely cooled, drizzle the chocolate ganache on top and spread evenly. Allow to set, slice, and enjoy!

    Equipment

    9x9 Baking Pan
    Parchment Paper
    Gram Scale
    Spatula
    Whisk
    Measuring Spoons

    Video

    Nutrition

    Serving: 1sliceCalories: 523kcalCarbohydrates: 62gProtein: 7gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 46mgSodium: 181mgPotassium: 347mgFiber: 5gSugar: 37gVitamin A: 3339IUVitamin C: 1mgCalcium: 100mgIron: 4mg
    Keyword chocolate pumpkin cake
    Tried this recipe?Let us know how it was!

    Comments

    1. Eliza says

      January 07, 2025 at 6:49 pm

      Excellent recipe , very moist , not to sweet , and easy to make . Ganache is absolutely delicious . .Thank you for posting .

      Reply

    CommentsCancel reply

    Hi, I'm Ania!

    Welcome to Taffey Bakery! Here I share a wide variety of desserts you can create with simple, everyday ingredients. Let’s get to baking!

    More about me

    Most Popular Recipes

    • 5 Ingredient Chocolate Oatmeal Bars
    • Condensed Milk Brownies
    • Butter Pecan Cookies
    • Salted Pistachio Dark Chocolate Chip Cookies

    Ania's Favourites

    • Brown Butter Toffee Chocolate Chip Cookie Cups
    • Brown Butter Chocolate Chip Cookie Cups
    • Easy Carrot Cake
    • Easy Carrot Streusel Muffins
    See more Ania's Favourites →

    Latest Instagram Posts

    Footer

    About

    • Privacy Policy
    • Recipes

    Let's stay connected!

    • Instagram
    • Facebook
    • Pinterest
    • TikTok

    As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Copyright © 2025 Taffey Bakery

     

    Loading Comments...
     

      Rate This Recipe

      Your vote:




      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe.

      Or write in your own words:

      A rating is required
      A name is required
      An email is required