cake · Dessert · Squash September

Pumpkin Hot Chocolate Cake

Pumpkin spice lattes are back at Starbucks.

There’s a crisp cool breeze in the air.

Leaves are….not crunching under my feet, but that’s neither here nor there.

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Fall is pretty much in full swing in Oklahoma. The return of the PSL marks the annual awakening of the inner fall-lovers in all of us. I have yet to get my paws on a cup of the spicy bliss, but I’ve been celebrating pumpkin already for the past few days.

My first pumpkin recipe of the season is a doozy, and it was a major hit at work. Pumpkin spice cake mixed with an entire bag of chocolate chips (there’s nothing wrong with that) and topped with a hot chocolate-cocoa powder. Amaaaaazing!

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I can’t wait to experiment more with my favorite gourd. Pumpkin pies, pumpkin entrees, and pumpkin cakes…it’s the icing on the cake for Squash September.

This cake came out incredibly moist, which I’ve found out recently is pretty hard to do. I think my oven burns hot; most of the cakes and breads I make I have to cook for less time or they come out too dry. This cake came out just right. The melted chocolate morsels made it even more moist and delicious.

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This cake would be perfect with a cup of coffee, or like the title suggests—a warm cup of hot chocolate. It’s such a good cake for these cool fall nights!

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Pumpkin Hot Chocolate Cake

  • Servings: 8-12
  • Difficulty: Easy
  • Print

A pumpkin spice bundt cake stuffed full of chocolate chips.

Ingredients

  • 1 (15oz) can pumpkin (unsweetened)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/ cup butter, melted
  • 1/2 cup olive oil
  • 1 TBS. vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground chipotle chili powder
  • pinch of salt
  • 1 (12 oz) pkg. semisweet chocolate chips
  • 2 TBS. hot cocoa mix
  • 2 TBS. cocoa powder (unsweetened)

Directions

  1. Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
  2. In a large bowl, beat together pumpkin, sugar, eggs, brown sugar, butter, oil, and vanilla. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into the pumpkin mixture. Stir in chocolate chips.
  3. Add pumpkin cake batter to prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes to an hour. Cool in pan for 30 minutes and then turn out onto a wire rack to cool completely.
  4. Meanwhile, in a small bowl, stir together hot chocolate mix and cocoa powder. Dust top of cooled cake with cocoa mix.

Step-By-Step Instructions

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Preheat oven to 350 degrees. Grease and flour a bundt cake pan. In a large bowl, beat together pumpkin, sugar, eggs, brown sugar, butter, oil, and vanilla.

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In another bowl, whisk together flour, baking soda, spices and salt.

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Gradually beat into the pumpkin mixture. Stir in chocolate chips.

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Add pumpkin cake batter to prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes to an hour.

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Cool in pan for 30 minutes and then turn out onto a wire rack to cool completely.

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Meanwhile, in a small bowl, stir together hot chocolate mix and cocoa powder.

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Dust top of cooled cake with cocoa mix.

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