Chocolate Chocolate and More!

Welcome to my baking adventures.

Chocolate Pumpkin Spice Cake

Chocolate Pumpkin Spice Cake-with or without frosting, this cake is delicious!
Chocolate Pumpkin Spice Cake-with or without frosting, this cake is delicious!
I did It! Remember my confession with the Pumpkin Spiced White Hot Chocolate where I admitted that I’ve never had pumpkin. I can now say I’ve had it, and so far, I love it! And it wasn’t just a teaspoon of pumpkin. I used 2 whole cups of pumpkin in this cake. This cake was so good, when the kids had a choice of this cake or a few other goodies available, they asked for this cake! That’s high praise in my house. Even my picky eater, knowing it wasn’t just spice, wanted this cake.

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.

 Chocolate Pumpkin Spice Cake 0315

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

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Chocolate Pumpkin Spice Cake

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

  1. Preheat oven to 350 degrees. Lightly grease and flour (or spray) a bundt pan.
  2. 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.
  3. 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

https://chocolatechocolateandmore.com/chocolate-pumpkin-spice-cake/

Chocolate Pumpkin Spice Cake 0311

 And if you want more pumpkin recipes
 Pumpkin-Spice-Muddy-Buddies-from-ChocolateChocolateandmore-37a
 Pumpkin Pie Crunch-a perfect balance between pumpkin and my favorite sweet potato soufflé topping!
 Spiced Pumpkin Bundt Cake-the blend of spices and pumpkin come together to create this flavorful cake!
  Pumpkin Spiced White Hot Chocolate
 Pumpkin Spiced White Trash-a great way to clean out the snack cabinet! (oh and Pumpkin Spiced M&Ms-awesome!)
 ~Pumpkin FB Collage

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Comments

  5. Joan! I am so glad you are a new pumpkin lover convert! This cake looks incredible…nice and fudgy and I bet that pumpkin keeps it nice and moist, too! It turned out beautiful and a great idea for this month’s theme! : )

  6. Look at you, pumpkin baking your fear away! My little Joan has grown up *tear* This looks fantastic!

  8. Oh, my does this look amazing! What a great Bundt cake…plus who can resist anything covered in buttercream? Great pumpkin/chocolate dessert for the Chocolate Party 🙂

  14. I can go to bed satisfied now, I made you step out of your chocolate zone and blend it some pumpkin.
    Love love love your cake, no wonder your picky eaters asked for more. I would have totally eaten the whole cake!
    Thanks for sharing it with us at the #chocolateparty

    • Roxana, you are a true friend, staying by my side as I venture into unknown waters! So glad you chose the pumpkin, can’t wait for next month’s challenge!

  25. Hi Joan,
    Great Chocolate Party and your Chocolate Pumpkin Spice Cake looks amazing! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  27. I am so proud of you for conquering your pumpkin fears!!! This cake is awesome!!!! I just love the frosting on the first picture:-)

  30. Joan,
    This cake looks amazing! I can’t wait to taste it. I’m so glad you’re trying more pumpkin too, it’s one of my favorites 🙂 Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  31. This looks absolutely divine! I want to invite you to link up all of your oh-so-yummy chocolate recipes at our Iron Chef Mom party this week. {http://www.momontimeout.com/2012/10/iron-chef-mom-2-chocolate-edition.html} This week’s featured ingredient is right up your alley 🙂 Thanks so much for sharing at Mom On Timeout! Hope to see you back tonight!

    -Trish

  32. Looks delicious! I have a question, can I use regular flour instead of cake flour?

  33. I so want a slice, right now! It looks so moist and so delicious. Congrats on 10,000 FB fans.
    I added few of my chocolate recipes to you Chocolate Party. Have a wonderful week Joan.

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  39. Hi Joan,

    I see your recipe calls for cake flour. Did you make yours from scratch? If so, how? OR, Did you buy it? If so, what brand?

    Thanks!
    Jenn