Are you ready to enjoy the cozy flavors of fall? This Pumpkin Chocolate Dessert Cake combines rich chocolate and warm pumpkin spice, making it a perfect treat for any occasion. Whether you’re gathering with family or celebrating a special event, this cake is sure to impress!
Why Make This Recipe
This dessert is quick to prepare and deliciously satisfying. It’s the kind of cake that brings everyone together around the table. Plus, pumpkin adds a nice twist to traditional chocolate cake. You’ll love how the spices and chocolate blend beautifully, making each bite a little piece of heaven!
How to Make Pumpkin Chocolate Dessert Cake
Ingredients:
- 2 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup butter (softened)
- 2 cups white sugar
- 1/3 cup applesauce
- 3 eggs, beaten
- 1/2 cup heavy cream
- 1 (15 ounce) can pumpkin puree
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup heavy cream
- 1 cup confectioners' sugar
Directions:
-
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan to make sure the cake comes out easily.
-
In a medium bowl, mix together the flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda.
-
In a large bowl, beat together 3/4 cup softened butter and 2 cups white sugar until creamy. Then, add the applesauce and beaten eggs, mixing well. Stir in the heavy cream and pumpkin puree until combined.
-
Gradually add the flour mixture to the wet ingredients, mixing just until everything is blended. Pour the batter into the prepared Bundt pan.
-
Bake in the preheated oven for about 40 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan on a wire rack, and then invert it onto a serving plate.
-
For the drizzle, combine the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring it to a boil while stirring until smooth. Cook until the sugar dissolves, then whisk in the confectioners' sugar. Drizzle this over the cake right before serving.
How to Serve Pumpkin Chocolate Dessert Cake
Serve slices of this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for family gatherings, potlucks, or as a sweet treat after dinner!
How to Store Pumpkin Chocolate Dessert Cake
Keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to a week.
Tips to Make Pumpkin Chocolate Dessert Cake
- Make sure your ingredients are at room temperature for the best mixing.
- Be careful not to overmix the batter; stir just until everything is combined.
- If you want a richer flavor, add chocolate chips to the batter before baking.
Variation
You can add nuts or raisins, or use half whole-wheat flour for a healthier twist. Sometimes, I even swap the cocoa for other flavors, like peanut butter!
FAQs
-
Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it well before adding. -
How can I make it gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. -
Can I freeze this cake?
Yes! Wrap it well in plastic wrap and aluminum foil. It can be frozen for up to 3 months.