Pumpkin chocolate cake with chocolate glaze
Rich, dark chocolate and creamy pumpkin pair up to create a decadent, gorgeous cake with subtle nutmeg notes.
Ever since I discovered moist chocolate cake, I’ve become a fan. Which means I can’t make it too often, or there will be trouble around the middle.... But for a special occasion, I don’t hesitate to whip out my good quality chocolate and my baking toys and get right to work creating some chocolatey goodness for whatever is the occasion/excuse of the day.
Around fall, when everyone wants pumpkin in their everything, chocolate pumpkin cake is the perfect dessert. Try it, you’ll see what I mean.
Note: This recipe uses DAGOBA Cacao Powder and Chocodrops. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.
- 3 cups flour
- 1/3 cup DAGOBA cacao powder
- 1 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 heaping teaspoon freshly ground nutmeg
- 1/4 teaspoon allspice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup applesauce
- 2/3 cup butter or Earth Balance
- 1/3 cup DAGOBA premium chocolate drops
- 3 eggs
- 1 15-ounce can pumpkin puree
- 1/2 cup coconut cream
- 1 9-ounce bag chocolate chips
- 1/2 cup coconut milk
- 1/2 teaspoon freshly ground nutmeg
- Pumpkin seeds, for garnish
Preheat oven to 350°. Spray and flour a bundt pan, ensuring all crevices are floured.
In a stand mixer, combine flour, cocoa, sugar, salt, spices, baking powder and baking soda. Mix until combined.
In a large glass measuring cup, melt Earth Balance and chocolate chips for one minute in the microwave. Stir to combine. Add applesauce, eggs, pumpkin puree and coconut cream and mix until blended.
Add liquid mixture to dry mixture, and beat until ingredients are fully incorporated. Batter will be thick. Pour batter into pan, and bake for 45-55 minutes or until fully set.
Cool for 10-15 minutes, and then transfer from bundt pan to a wire rack to cool completely. You may need to run a flexible spatula along the sides of the pan to loosen the cake and ensure it comes out of the pan in one piece.
While cake is cooling, heat coconut cream in a small pot. Turn off flame. Add chocolate chips and stir until melted. Add ground nutmeg and stir.
Transfer cake to cake plate, and place strips of parchment paper around it to catch drips. Drizzle chocolate over the top, allowing it to run down the sides. If desired, garnish with pumpkin seeds. When chocolate has hardened somewhat, remove parchment strips.
Cake will stay fresh for 24-48 hours, and leftovers can be frozen in airtight container.