Chocolate Pumpkin Cake
A delicious autumn treat! I made this for a birthday celebration at the office and everyone loved it. I used Trader Joe's pumpkin bread mix, canned pumpkin and Belgian baking chocolate.
A delicious autumn treat! I made this for a birthday celebration at the office and everyone loved it. I used Trader Joe's pumpkin bread mix, canned pumpkin and Belgian baking chocolate.
- Carbohydrate 103.649573333333 g
- Cholesterol 352.5 mg
- Fat 19.2227733333333 g
- Fiber 7.3333667708238 g
- Protein 17.2795933333333 g
- Saturated Fat 8.72428983333333 g
- Serving Size 1 1 Serving (295g)
- Sodium 702.4855 mg
- Sugar 96.3162065625095 g
- Trans Fat 2.84011066666667 g
- Calories 621 calories
Step-by-step
- Grease a bundt pan and set aside.
- Combine pumpkin bread mix and pumpkin pie spice in a medium bowl and set aside.
- Combine canned pumpkin, water and eggs in another bowl and beat on low speed until thoroughly combined.
- Melt unswetened baking chocolate and stir in sugar.
- Add mixed wet ingredients to dry ingredients and stir just until thoroughly moistened.
- Gently stir in melted chocolate just until marbled and pour into prepared bundt pan.
- Bake at 350 for about an hour and ten minutes or until toothpick comes out clean.
- Allow to cool and flip onto plate.
- Serve warm or cooled.
My goodness gracious me! This Chocolate Pumpkin Cake is an absolute treat and is perfect for the fall season. I can't wait to make one for my friends and family to share.
The cake is moist and flavorful, with a beautiful marbled appearance thanks to the melted chocolate. It's not too sweet, and the pumpkin flavor is perfectly balanced by the chocolate. I decorated mine with a simple chocolate ganache, but you could also top it with whipped cream, cream cheese frosting, or even a caramel sauce.
This cake is sure to be a hit at any special occasion, so be sure to try it next time you're looking for a delicious and festive dessert.
