Pumpkin Chocolate Cake

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

Pumpkin Buns

Pumpkin Muffins with Streusel

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.