Pumpkin Chocolate Cake
With the moist texture of the pumpkin, the richness of chocolate, and the subtle nuttiness of ground almonds, this cake is the perfect way to celebrate the flavours of autumn.
60 min
Easy
Recipe Ingredients
Ingredients for the Cake
- 170 grams plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 100 grams unsalted butter, at room temperature
- 80 grams brown sugar
- 3 large eggs, at room temperature
- 315 grams pumpkin purée
- 40 grams almonds, ground
Ingredients for the Topping
- 80 millilitres whipping cream
- 80 grams chocolate, chopped
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and prepare a 23×23cm (9”×9”) baking tin by lightly greasing it and lining it with baking parchment.
2. Prepare the Dry Ingredients
In a medium mixing bowl, whisk together 170 grams of plain flour, 1 teaspoon of baking powder, a pinch of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
3. Prepare the Wet Ingredients
In a large mixing bowl, cream 100 grams of unsalted butter and 80 grams of brown sugar together until fluffy. It takes about 2-3 minutes.
Add 3 eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Stir in 315 grams of pumpkin purée until fully incorporated.
4. Combine the Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until the ingredients are combined. Avoid overmixing the batter.
Gently fold in 40 grams of ground almonds into the batter until evenly distributed.
5. Bake the Cake
Pour the batter into the prepared baking tin and smooth it out with a spatula. Bake the cake in the preheated oven for approximately 35-45 minutes, or until a toothpick inserted into the centre comes out clean.
Once baked, allow the cake to cool in the baking tin for about 10 minutes. Then transfer it to a wire rack to cool completely.
6. Prepare the Chocolate Topping
In a saucepan, heat 80 millilitres of whipping cream over medium heat. Don’t let it come to a full boil. Remove the saucepan from the heat and add 80 grams of chopped chocolate. Let the mixture sit for about 2 minutes, then whisk until the chocolate is completely melted.
Allow the topping to cool slightly. It will thicken slightly, making it easier to spread over the cake.
7. Spread the Topping
Once the cake has cooled, pour the chocolate topping evenly over the cake. Let the topping set at room temperature, or refrigerate briefly to speed up the process.
8. Serve
Once the topping is set, slice the Pumpkin Chocolate Cake into squares and serve with a dollop of whipped cream.
Tips for Perfect Pumpkin Chocolate Cake
Use Pumpkin Purée: Opt for pure pumpkin purée rather than pumpkin pie filling that contains added sugars and spices. For the best flavour, consider making your own fresh pumpkin purée.
Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can create gluten in the flour, resulting in a dense cake.
Proper Cooling: Allow the cake to cool completely before adding the chocolate topping. Applying a topping to a warm cake can cause it to become soggy.
Proper Storage
Short Term: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Long Term: Wrap individual pieces or the entire cake tightly in cling film and place them in a freezer-safe bag. Allow the cake to thaw at room temperature before serving.
Related Recipes
Looking for more simple yet delicious recipes to celebrate the flavours of autumn? Check out the following recipes:
Pumpkin Caramel Cheesecake Bars
Conclusion
Every bite of this Pumpkin Chocolate Cake pays homage to the best flavours of autumn. The soft, moist cake paired with the rich chocolate topping creates a harmonious mix that is perfect for sharing — or enjoying alone. It’s a simple yet impressive cake that will quickly become a must-have in your seasonal baking repertoire.
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