Get ready to cast a delicious spell on your Halloween party with this wickedly good Pumpkin Chocolate Cake! Imagine a dessert that combines the rich, velvety warmth of pumpkin with decadent chocolate, creating a treat so irresistible it'll make even the most disciplined ghost hunter weak at the knees. This isn't just a cake - it's a culinary magic trick that transforms ordinary ingredients into a show-stopping Halloween masterpiece that will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures no lumps and evenly distributes the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top for extra decoration.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Optional: Decorate with Halloween-themed sprinkles, orange and black frosting, or create spooky chocolate spider web designs on top.
- Slice into squares and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- • Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter possible. • Don't Overmix: Stir just until ingredients are combined to keep the cake tender and moist. • Chocolate Chip Trick: Toss chocolate chips in a little flour before adding to prevent them from sinking to the bottom. • Halloween Decoration Hack: Use plastic Halloween-themed stencils or cookie cutters to create spooky designs with powdered sugar or frosting. • Make Ahead: This cake actually tastes even better the next day, so feel free to bake in advance. • Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and flavor. • Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 35mg
