Chocolate pumpkin cake

4.37 from 11 votes

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

Prep Time30 mins

Cook Time40 mins

Course: Dessert

Cuisine: American

Diet: Halal

Servings:

Calories: 576kcal

Author: Amira

Ingredients

For the cake:

2 ¼ cups all-purpose flour.
2 cups sugar.
¾ cup unsweetened cocoa powder.
1 ½ teaspoon baking soda.
1 teaspoon baking powder.
¼ teaspoon salt.
½ 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.
¼ cup granulated sugar
1-2 teaspoon ground cinnamon
½- 1 cup pumpkin puree
1 egg
2 Tablespoons flour

For the chocolate glaze:

1 (4oz) semisweet chocolate bar , chopped.
1 ½ Tablespoon corn syrup
½ 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 ½ 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.

Video

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 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.
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.

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