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–+ servings

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

Ingredients
 
 

For the cake

For the ganache

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!