Cocoa and cinnamon pair with pumpkin to make a moist and rich chocolate pumpkin cake.
For a Halloween party or fall event, glaze this delicious chocolate pumpkin cake with orange tinted icing. Or simply dust the cake with powdered sugar.
I baked this cake in a Bundt cake pan, but a 1-piece tube cake pan would be fine.
- 2 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 can (15 ounces) sold pack pumpkin
- Heat oven to 325 F.Grease and flour a 12-cup Bundt cake pan.
- In a bowl combine the flour, cocoa powder, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.
- In a mixing bowl with electric mixer, cream butter with sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
- Slowly add the dry mixture to the creamed mixture, alternating with the sour cream and pumpkin. Beat until well blended, scraping the sides of the bowl a few times.
- Spoon the batter into the prepared pan.
- Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean and the cake springs back when lightly touched with a finger.
- Cool in the pan on a rack for 15 minutes. Invert onto a serving plate to cool completely. Dust with powdered sugar or ice with an orange tinted glaze or thin icing.
"Perfect marriage of chocolate and pumpkin. This cake was delicious and moist. The pumpkin and chocolate flavors are fairly evenly balanced, and the combination is wonderful." Jan
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|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||9 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|