Delicious Chocolate pumpkin cake step by step.

Delicious Chocolate pumpkin cake step by step.

Halloween is the day when we take out and crave pumpkins. And why not use the most cherished element in the world as chocolate and make an incredibly tasty cake with these two ingredients to make this day the best?



1½ cups (192g) all-purpose flour

⅔ cup (85g) unsweetened cocoa

2 tsp. Baking powder

1 tsp. Baking soda

½ tsp. salt

½ cup (120g) buttermilk at room temperature

1 cup (225g) canned pumpkin puree

1 cup (200g) brown sugar

1 cup (200g) granulated sugar

1 tbsp. vanilla

¾ cup butter at room temperature

4 large eggs at room temperature

Whipped Cream:

1½ cups (357g) heavy cream

1 cup (225g) pumpkin puree

2-3 cups (384g) confectioners' sugar

2 tsp. Cinnamon

¼ tsp. all-spice


12 ozs bag of milk chocolate chips

6 oz heavy cream

chocolate jimmies for garnish, optional

How to prepare it:


-Heat oven to 350°F. Prepare two 8x8-inch square baking pans with butter & flour or GOOP or non-stick spray.

-Sift flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set Aside.

-In a small bowl, combine buttermilk and pumpkin. Whisk together until incorporated.

-In a mixer, beat the butter, sugars, and vanilla until light and fluffy. Add in eggs, one at a time, until fully incorporated.

-Alternatively, add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.

-Mix for 1 minute on low until thoroughly combined. Divide batter evenly between two prepared baking pans.

-Bake for 18-26 minutes. The cake is made when an inserted toothpick comes out mostly clean.

Whipped Cream

-Add heavy cream to a stand mixer and whip on med to medium-high speed until soft peaks. (usually about 2-3 minutes)

-While the cream is mixed, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.

-Once the cream is at the soft peak stage, add confectioners' sugar in 1 cup at a time. After one cup, turn off the mixer. Gently fold in the pumpkin puree mixture to cream. If the consistency is not firm enough, add more confectioners' sugar, about a ¼ cup at a time, until you reach desired consistency.



-Bring heavy cream to a boil and remove from heat.

-With chocolate chips in a heat-safe bowl, pour cream over the chips and slowly stir until all chips are melted.


Recipe by Amanda Rettke