Chocolate Pumpkin Cake

A rich chocolate pumpkin bundt cake that strikes just the right balance between tenderness and moisture. With creamy filling and silky chocolate glaze, everyone will come for another slice.

Pumpkin recipes are not wild in Egypt, the only pumpkin recipe that I grew up with was this creamy pumpkin casserole. But pumpkins are great for so many other desserts like this classic pumpkin bundt with cream cheese, perfect for fall.

Why This Recipe Works

A pretty cake with vibrant colors is what I was aiming for and using a real pumpkin cream cheese filling was just the right thing to do. Buttermilk tenderizes the cake and provides the right acidity for both baking powder and soda to work for extra fluffiness.

You can serve this cake plain but adding a luxurious, sophisticated chocolate glaze transformed it to a decadent gourmet dessert.

Recipe Ingredients

Ingredients Notes:

• Both baking sods and baking powder are needed for this recipe for a better control of the rise of the cake.
• Coffee: I've used instant coffee and you are welcome to use espresso as well. The coffee is used to enhance the chocolate flavor.
• Buttermilk is used to tenderize the cake giving us a fine crumb. If you do not want to buy buttermilk, you can use soured milk which is 1 tablespoon of vinegar to a cup of milk.

• Pumpkin puree is used to give this vibrant orange color and flavor the cream cheese filling.
• For the chocolate glaze. I've used semisweet chocolate but you can use whatever chocolate you like.

Step By Step Instructions

1. In a bowl mix in all the dry ingredients of the cake.
2. Add oil, eggs, buttermilk and vanilla then mix well.
3. Add the coffee and mix. The batter will be very runny at this stage and you will probably think something is going wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist the temptation to add more flour.

1. Now beat together cream cheese, sugar and cinnamon until well blended.
2. Mix in pumpkin puree then add eggs and flour. Beat them all until a creamy mixture is formed.

1. Prepare a bundt pan by spraying some baking spray or brush with some butter and dust with cocoa powder. Add half the chocolate cake batter.
2. Spoon the cream cheese filling trying to avoid sides.
3. Top that with the remaining chocolate cake batter. For a beautiful look, make swirls on top using a butter knife or the back of a spoon. Bake in a 350F oven. When done,

1. Place chopped chocolate and corn syrup in a medium heat-proof measuring cup or bowl. In a saucepan over medium heat, add heavy cream and sugar. Stir to dissolve sugar as the mixture heats up. Heat until it begins to gently simmer.
2. Pour the hot cream over the chocolate, let it sit for few minutes then stir until creamy and no chocolate chunks or lumps exist. Let it cool down and thicken then pour over cooled cake in a decorative way.

Recipe Tips

• All refrigerated ingredients should be at room temperature so everything mixes together easily and evenly. The heavy cream for the glaze does not need to come to room temperature as we will heat it up.
• Replace coffee with just hot water if you do not want to use coffee.
• The chocolate cake batter will be very thin that you will probably think something is wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist adding more flour.
• When making the cream cheese filling you can add up to 1 cup of pumpkin puree. This depends on your liking so taste the mixture before adding eggs and flour. Start by 1/2 a cup and add more if you feel the need to. I've added only half a cup as my kids do not like pumpkin.
• You'll need a mixer when preparing the cream cheese filling, but for the cake batter you can just use a wooden spoon. I do not recommend using the mixer for the cake batter as it might splatter all over your counter.
• When scooping the filling over the cake batter try to avoid the sides when possible.
• The cake must cool completely then just chill it in the refrigerator for at least 2 hours
• Make Ahead Tips: This cake can be baked and frozen up to 3 months. Allow to thaw in the refrigerator before serving. The chocolate glaze is completely optional, but you can make it ahead of time then just warm and use.

Recipe FAQs

More Cakes To Enjoy

Chocolate pumpkin cake

A pumpkin chocolate dessert that will make everyone come for seconds. An amazingly rich and moist chocolate cake with delicious pumpkin cream cheese filling.

4.15 from 7 votes

Print Pin Rate

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Course: Dessert

Cuisine: American

Diet: Halal

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 12

Calories: 576kcal

Author: Amira

Ingredients

For the cake:

• ▢ 2 1/4  cups  all-purpose flour.
• ▢ 2  cups  sugar.
• ▢ 3/4  cup  unsweetened cocoa powder.
• ▢ 1 1/2  teaspoon  baking soda.
• ▢ 1  teaspoon  baking powder.
• ▢ 1/4  teaspoon  salt.
• ▢ 1/2  cup  vegetable oil.
• ▢ 1  cup buttermilk.
• ▢ 2  large eggs.
• ▢ 2 teaspoon vanilla extract.
• ▢ 1  cup  prepared instant coffee.

For the Pumpkin cream cheese filling

• ▢ 1 (8oz) package of cream cheese room temperature.
• ▢ 1/4 cup granulated sugar
• ▢ 1-2 teaspoon ground cinnamon
• ▢ 1/2- 1 cup pumpkin puree
• ▢ 1 egg
• ▢ 2 Tablespoons flour

For the chocolate glaze:

• ▢ 1 (4oz) semisweet chocolate bar , chopped.
• ▢ 1 1/2 Tablespoon corn syrup
• ▢ 1/2 cup heavy cream
• ▢ 2 Tablespoons granulated sugar

Instructions

• Heat the oven to 350F.

Make the cake batter:

• In a deep bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar, mix well.
• Add oil, beaten eggs, buttermilk and mix.
• Add prepared coffee and mix again, you’ll get a thin batter and not thick on, it is ok do not add more flour.

Prepare the pumpkin filling:

• In a bowl, beat, cream cheese, sugar and cinnamon.
• Add pumpkin puree gradually and keep testing it.
• Add the egg and flour then beat again.

Assemble the cake:

• Prepare a bundt pan by spraying it with baking spray or butter it then dust with cocoa powder
• Pour in 1/2 the batter then scoop up the cream cheese filling trying to avoid - as much as you can- touching the sides of the pan.
• Pour the remaining batter and make swirls in the cake using a butter knife.
• Bake for 30-40 minutes until it is done or until a tooth pick inserted in the middle comes out clean.
• Take the cake out of the oven, leave it in the pan for 10 minutes then transfer it to a cooling rack to cool completely.

Make the glaze:

• Place the chopped chocolate and corn syrup in a heat proof bowl or measuring cup and set aside.
• In a sauce pan over medium heat, add heavy cream and sugar.
• Stir until the sugar has completely dissolved and the mixture is hot. Do not boil.
• Pour over the chocolate and mix until smooth.
• Let the glaze cool down then pour over the cooled chocolate cake.

Notes

• All refrigerated ingredients should be at room temperature so everything mixes together easily and evenly. The heavy cream for the glaze does not need to come to room temperature as we will heat it up.
• You can use soured milk in place of butter milk just stir 1 Tablespoon of vinegar into 1 cup of milk. Leave it for 5 minutes then use it.
• Replace coffee with just hot water if you do not want to use coffee.
• The chocolate cake batter will be thin that you will probably think something is wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist adding more flour.
• When making the cream cheese filling you can add up to 1 cup of pumpkin puree. This depends on your liking so taste the mixture before adding eggs and flour. Start by 1/2 a cup and add more if you feel the need to. I've added only half a cup as my kids do not like pumpkin.
• You'll need a mixer when preparing the cream cheese filling, but for the cake batter you can just use a wooden spoon. I do not recommend using the mixer for the cake batter as it might splatter all over your counter.
• When scooping the filling over the cake batter try to avoid the sides when possible.
• The cake must cool completely then just chill it in the refrigerator for at least 2 hours.
• You can use mini chocolate chips as well when making the glaze.
• It is easier to use a squeeze bottle when decorating the cake with the chocolate glaze.
• Make Ahead Tips:
  • This cake can be baked and frozen up to 3 months. Allow to thaw in the refrigerator before serving.
  • The chocolate glaze is completely optional, but you can make it ahead of time then just warm and use.

Nutrition

Calories: 576kcal | Carbohydrates: 100g | Protein: 11g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 301mg | Potassium: 414mg | Fiber: 7g | Sugar: 51g | Vitamin A: 5004IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg

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