Hot Chocolate Pumpkin Cake Recipe

4.5 2 2
Hot Chocolate Pumpkin Cake Recipe
Hot Chocolate Pumpkin Cake Recipe photo by Taste of Home
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Hot Chocolate Pumpkin Cake Recipe

Read Reviews
4.5 2 2
Publisher Photo
Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 minutes + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 minutes + cooling

Ingredients

  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1 package (12 ounces) miniature semisweet chocolate chips
  • Baking cocoa or confectioners' sugar, optional

Directions

Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
Beat first seven ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Hot Chocolate Pumpkin Cake in Simple & Delicious October/November 2016

Nutritional Facts

1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.

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  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1 package (12 ounces) miniature semisweet chocolate chips
  • Baking cocoa or confectioners' sugar, optional
  1. Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
  2. Beat first seven ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
  3. Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Hot Chocolate Pumpkin Cake in Simple & Delicious October/November 2016

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Reviews forHot Chocolate Pumpkin Cake

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MY REVIEW
browns19fan User ID: 919833 257939
Reviewed Dec. 10, 2016 Edited Dec. 14, 2016

"My husband gives it a 4, because while chocolate chips make everything better, this wasn't an all-chocolate dessert. I thought it was a delicious cake (5 stars) but the chocolate chips were an unnecessary taste distraction and brought it down to a 3. So, 3.5.

I liked the chipotle a lot! I also added 1/2 tsp. ginger and 1/4 tsp. ground cloves to echo the pumpkin pie theme.
A few days later, we've both changed our minds. The cake's spice and chocolate flavors have mellowed and blended. That means I like it better than I did, while my husband's not as fond of it as he was on its first day. No change to the rating, but the evaluators have flip-flopped. (Of course, if there are more than two in your family you may never find out how the blending of the flavors works for you.)"

MY REVIEW
rockridgekate User ID: 1490743 255489
Reviewed Oct. 16, 2016

"love, love, love this cake. got rave reviews from the friends I shared it with."

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