Hot Chocolate Pumpkin Cake
A decadent fall fusion dessert that combines rich chocolate and warm pumpkin spices in a moist, flavorful cake topped with smooth chocolate ganache. The perfect balance of two beloved flavors in one irresistible treat.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Mixing Bowls
Ingredients
For the Cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 3/4 cup unsweetened cocoa powder Dutch-processed provides deeper flavor
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar coconut sugar works for a lower glycemic option
- 1/2 cup light brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil or melted coconut oil for a subtle coconut undertone
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup hot chocolate made with actual hot chocolate, not water
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream coconut cream works for dairy-free
- 1 tablespoon unsalted butter optional, adds shine
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper for easier removal. Pro tip: Spraying the pan before placing parchment paper helps it stick better to the sides.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed.
- Make 1 cup of hot chocolate according to package directions, using milk instead of water for a richer flavor. Let it cool slightly while preparing other ingredients.
- In a large bowl, whisk together pumpkin puree, oil, eggs, vanilla extract, and both sugars until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot chocolate, beginning and ending with the dry ingredients (three additions of dry, two of liquid). Mix just until combined after each addition.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake cools, make the ganache by heating the heavy cream until it just begins to simmer. Pour over chocolate chips in a heat-safe bowl and let sit for 2 minutes before stirring until smooth. Add butter if using and stir until melted and glossy.
- Once the cake has cooled for at least 30 minutes, pour the ganache over the top, spreading evenly. For an extra festive touch, sprinkle with additional pumpkin pie spice, chocolate shavings, or crushed pepitas (pumpkin seeds).
Notes
- The cake can be stored at room temperature covered for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- For a healthier version, reduce sugar by 25%, substitute half the oil with unsweetened applesauce, or use white whole wheat flour for half of the all-purpose flour.
- This recipe can be made into approximately 24 cupcakes by filling liners ⅔ full and baking for 18-22 minutes.
- The cake actually improves in flavor after a day as the spices meld, making it perfect for make-ahead occasions.
- For a healthier version, reduce sugar by 25%, substitute half the oil with unsweetened applesauce, or use white whole wheat flour for half of the all-purpose flour.
- This recipe can be made into approximately 24 cupcakes by filling liners ⅔ full and baking for 18-22 minutes.
- The cake actually improves in flavor after a day as the spices meld, making it perfect for make-ahead occasions.
Nutrition
Calories: 375kcalCarbohydrates: 48gProtein: 5gFat: 18gFiber: 3gSugar: 30gVitamin A: 8IU
Tried this recipe?Let us know how it was!