Pumpkin Chocolate Cake is the ultimate fall dessert that's rich, moist, and full of cozy autumn flavours. Made with pumpkin puree, warm spices, and tons of chocolate, it is hard to resist! Every bite is perfectly soft, and it's topped with a creamy ganache that ties it all together.
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.
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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!
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.
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Pumpkin Chocolate Cake
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!
Eliza says
Excellent recipe , very moist , not to sweet , and easy to make . Ganache is absolutely delicious . .Thank you for posting .