I’m so glad Roxana created the Chocolate Party. Last month we created Chocolate with Apples. I made Crepes with Caramelized Apples and Chocolate Sauce. I even made my own Chocolate Syrup to use. I may never go back to the bottled stuff again.
October is Chocolate and Pumpkin, all month long you can link up Chocolate and Pumpkin recipes. I’ve got a few more recipes to try this month. So be sure to check back often.
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Chocolate Pumpkin Spice Cake adapted from Cookstr
Chocolate Pumpkin Spice Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 4 eggs
- 2 cups canned pumpkin puree
- 2 cups cake flour
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate, chopped (I chopped up bittersweet chips)
Instructions
- Preheat oven to 350 degrees. Lightly grease and flour (or spray) a bundt pan.
- Cream butter in a large mixing bowl, add in brown sugar and continue to cream until light and fluffy. Add in eggs, one at a time and then pumpkin puree. Beat until well combined.
- Sift together flour, cocoa, baking soda, salt and spices. Slowly add flour mixture to butter mixture, mixing on low speed. Fold in chopped chocolate. Spoon into prepared bundt pan. Bake for 45-50 minutes until toothpick inserted in cake comes out clean. Let cake cool for 10 minutes before inverting onto rack to cool completely.
Notes
Top with powdered sugar or White Chocolate Buttercream Icing. Both are excellent on this cake.
recipe source ChocolateChocolateandmore.com
Ashlee says
Can you use AP flour instead of cake flour? Maybe sift it it something? Thanks!
Joan Hayes says
Hi Ashley, yes you can. You’d want to add in some corn starch to the AP flour. Joy the Baker has great instructions on this substitution https://joythebaker.com/2009/09/how-to-make-cake-flour/
Jenn says
do you have a link to the white chocolate frosting?