September 23, 2014

Chocolate Pumpkin Spice Cake


Fall is my favorite season! Even though I live in mild San Diego, I like to pretend the seasons change. Probably the best thing about fall life is the fact that pumpkin is in abundance! Thank you, sweet lord, for pumpkin!

In honor of the first day of fall, I'm posting this delicious chocolate pumpkin spice cake recipe. Lemme tell ya... you'll eat half. Or more.

And this, my friends, is why pumpkins are harvested in the fall. If we ate pumpkin in the summer, no bikinis for anyone. ;-)

I used cake flour in this recipe and I think it made a big difference on the texture. Even with the dense pumpkin, the cake was delicate and light.

The batter has cocoa powder, but also bittersweet chocolate chips. See the melty chip above? I also drizzled the cake with a cream cheese frosting. Oh. M. Gee.

Chocolate Pumpkin Spice Cake

Ingredients for Cake
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar
3 eggs
1 (15 oz) can pumpkin puree
2 cups cake flour (you can buy this in most major grocery stores)
1/2 cup cocoa
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup bittersweet chocolate chips (I used Ghirardelli because it's my favorite chocolate)

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, baking powder, 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.

Ingredients for Frosting
4 oz cream cheese, room temperature
2 Tbsp butter, room temperature
1 cup powdered sugar
1-2 Tbsp half and half (more for a thinner glaze, less for a thicker frosting)

Beat cream cheese in an electric mixer until fluffy. Add in butter and mix until incorporated. Slowly add in powdered sugar and milk until desired consistency is achieved.

I put mine in a frosting squeeze tube and drizzled it over, but you could spread it all over if you'd like.


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