This Chocolate Pumpkin Cake is a delightful fusion of rich, dark chocolate and warm, spiced pumpkin. The earthy sweetness of the pumpkin perfectly complements the deep chocolate flavor, while the blend of cinnamon, nutmeg, and cloves gives this cake a cozy, autumnal touch. It’s a moist, decadent dessert that’s perfect for fall gatherings or holiday celebrations. Whether topped with a dusting of powdered sugar or a luscious cream cheese frosting, this cake is sure to be a crowd favorite.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Optional: cream cheese frosting or powdered sugar for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In a separate bowl, combine the pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract. Beat until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Slowly pour in the boiling water, mixing carefully. The batter will be thin, but this is normal.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting or dusting with powdered sugar.
Enjoy your rich, moist Chocolate Pumpkin Cake!
