For a special dessert that's a cinch to make, this chocolate pumpkin cake is just the thing! Spiced pumpkin cake gets dotted with chunks of delicious dark chocolate. It's a wonderful fall dessert, and best of all, you can probably make it with ingredients you already have in the cupboard.
This cake is actually better once it's cooled a bit, so consider making it in advance and waiting until you're ready to serve it to slice. Toasting it or running it under the broiler and serving it with a scoop of vanilla ice cream will really take the proverbial cake!
Chocolate-Pumpkin Cake
10
10 minutes
1 hour
1 hour 10 minutes
1 can pumpkin purée
1 cup melted butter
2 cups brown sugar
4 eggs
2 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
8 ounces dark chocolate, chopped into chunks
Preheat the oven to 350 degrees.
Combine the pumpkin and the butter in a bowl. Mix well.
Add the sugar, followed by the eggs.
Sift together the flour, baking soda, salt and spices. Fold into the wet ingredients until well combined.
Fold the chocolate chunks into the batter.
Pour the batter into a greased loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbs attached.
Allow to cool fully before serving.