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!
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.
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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!
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.
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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 .