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.

Jump to:

• ❤️ Why You'll Love It
• 📝 Ingredients
• 🥄 Instructions
• Recipe Tips
• Recipe FAQs
• 🍰 Related Recipes
• 🍂 Fall Desserts
• Chocolate pumpkin cake

❤️ Why You'll Love It

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.

📝 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.

🥄 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 ½ 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

🍰 Related Recipes

• Enjoy these Dr Pepper Brownies on their own or paired with a scoop of vanilla ice cream for an unforgettable easy brownie goodness. Rich chocolaty brownies with a hint of dr pepper flavor with a unique fudgy and cakey texture.

🍂 Fall Desserts

• This delightful Sweet Potato Crunch is the prefect side dish to your holiday dinner table. Not too sweet yet buttery velvety topped with an amazing streusel pecan topping.
• A fall favorite Pumpkin Bundt Cake topped with cream cheese frosting and decorated with fall colors. This one is a keeper.
• These Apple Crisp Bars are so addicting, they are like apple pie in a bar. So good and suitable for lunch boxes too.
• Fresh apples and puff pastry are the main ingredients to make these beautiful Apple Roses. Easy, not overly sweet and have just the right amount of cinnamon and sugar to give them a perfectly balanced flavor.

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