Easy Chocolate Pumpkin Cake – a moist, rich, and perfectly spiced pumpkin chocolate cake crowned with a silky, two-ingredient chocolate ganache. No mixer needed for this delightful autumn treat!
As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting embrace of pumpkin spice and the decadent allure of chocolate. This Easy Chocolate Pumpkin Cake perfectly marries these beloved fall flavors into a dessert that’s both simple to make and incredibly satisfying. Whether you’re a seasoned baker or just starting out, you’ll appreciate the straightforward approach to creating this moist, fluffy cake, especially since it requires no fancy equipment – just a whisk and a bowl!
Why You’ll Fall in Love with This Chocolate Pumpkin Cake
This isn’t just another pumpkin cake; it’s a celebration of autumn’s finest. Here’s why this recipe deserves a prime spot in your fall baking repertoire:
- Effortlessly Simple: Forget about pulling out your stand mixer! This cake comes together with minimal fuss. A few stirs of a whisk are all it takes to combine the ingredients, making it perfect for busy weeknights or spontaneous baking sessions.
- Moist and Tender Texture: Thanks to the pumpkin puree and buttermilk, every slice is incredibly moist and tender, practically melting in your mouth. You won’t find any dry cake here!
- Rich Chocolate Flavor: Unsweetened cocoa powder and semi-sweet chocolate chips infuse the cake with a deep, satisfying chocolatey goodness that beautifully balances the earthiness of pumpkin.
- Perfect Pumpkin Spice Blend: Our carefully chosen pumpkin spice blend adds warmth and aromatic notes, elevating the cake’s seasonal appeal without being overpowering.
- Silky Two-Ingredient Ganache: The topping is a showstopper in itself – a luxurious, glossy chocolate ganache made with just two ingredients. It’s significantly easier than traditional butter-and-sugar frostings and adds a sophisticated touch.
- Crowd-Pleaser: From holiday gatherings to casual family desserts, this cake is guaranteed to impress. It’s a delightful twist on classic pumpkin desserts that chocolate lovers will particularly adore.
The Harmonious Blend of Pumpkin and Chocolate
The combination of pumpkin and chocolate might seem unexpected to some, but it’s a match made in culinary heaven. Pumpkin, with its subtle sweetness and earthy undertones, provides a wonderful canvas for the bold flavors of chocolate. When infused with warming pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves, the pumpkin’s natural sweetness is amplified, creating a comforting profile. Chocolate, whether dark or semi-sweet, adds a layer of richness and a slight bitterness that prevents the cake from being overly sweet. The result is a complex, multi-layered flavor experience that captures the essence of autumn in every bite.
Essential Ingredients for Your Pumpkin Chocolate Masterpiece
Crafting this delicious cake requires a handful of common pantry staples, plus a few seasonal stars. Here’s a closer look at what you’ll need and why each component is vital:
- All-Purpose Flour: The structural backbone of our cake, providing tender crumbs.
- Unsweetened Cocoa Powder: The key to its deep chocolate flavor. Use good quality cocoa for the best results.
- Baking Soda & Baking Powder: Our leavening agents that work together with buttermilk to give the cake its light, airy texture.
- Granulated Sugar & Brown Sugar: A blend of sugars ensures balanced sweetness and contributes to the cake’s moistness and depth of flavor. Brown sugar adds a hint of molasses for extra richness.
- Salt: A pinch of salt is crucial for enhancing all the other flavors, making them pop.
- Pumpkin Spice: The heart of the fall flavor! This blend typically includes cinnamon, nutmeg, ginger, and cloves. You can use a store-bought blend or make your own.
- Vanilla Extract: A flavor enhancer that complements both the chocolate and pumpkin.
- Large Egg: Acts as a binder, helping to emulsify the batter and add structure.
- Vegetable Oil: Contributes to the cake’s moistness and tender crumb. Unlike butter, oil remains liquid at room temperature, keeping the cake softer for longer.
- Buttermilk: Essential for a tender, moist cake. Its acidity reacts with baking soda to create lift and adds a subtle tang. (No buttermilk? See our tips below for a quick homemade substitute!)
- Pumpkin Puree (not pie filling): The star of the show! Ensure you use pure pumpkin puree, not the pre-spiced pie filling, as the latter contains added sugars and spices that will alter the recipe.
- Chocolate Chips (semi-sweet): Used both in the cake batter for pockets of melted chocolate goodness and for the silky ganache topping. Semi-sweet balances the sweetness perfectly.
- Heavy Cream: The second ingredient for our luxurious ganache, providing richness and a smooth consistency.
Step-by-Step Instructions to Bake Your Chocolate Pumpkin Cake
Creating this irresistible cake is straightforward. Follow these steps for a perfectly baked, delicious dessert:
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides for easy lifting. This prevents sticking and makes removal a breeze.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, brown sugar, granulated sugar, salt, and pumpkin spice until well combined. Stir in the semi-sweet chocolate chips, ensuring they are evenly distributed.
- Mix Wet Ingredients: In a separate large measuring cup or bowl, whisk together the pumpkin puree, vanilla extract, large egg, vegetable oil, and buttermilk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until the batter is just smooth. Be careful not to overmix, as this can lead to a tough cake. A few lumps are okay.
- Pour and Bake: Pour the batter evenly into your prepared baking pan. Gently tap the pan against the counter a few times to release any trapped air bubbles.
- Bake to Perfection: Bake in the preheated oven for 28 to 32 minutes, or until the top of the cake appears dry and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling completely is crucial before adding the ganache.
Crafting the Perfect Two-Ingredient Chocolate Ganache
This easy ganache is the ideal crowning glory for your pumpkin chocolate cake. Its simple preparation belies its luxurious taste and texture.
- Heat the Cream: In a microwave-safe measuring cup or small saucepan, heat the heavy cream until it’s very hot but not boiling. You’ll see small bubbles forming around the edges.
- Melt the Chocolate: Place the semi-sweet chocolate chips in a small mixing bowl. Pour the hot cream over the chocolate chips. Let it sit undisturbed for about 5 minutes to allow the residual heat from the cream to melt the chocolate.
- Whisk Until Smooth: After 5 minutes, gently whisk the mixture until it’s completely smooth, shiny, and lump-free.
- Cool and Pour: Allow the ganache to cool slightly at room temperature. It should thicken to a pourable, slightly spreadable consistency. Pour it over the completely cooled cake, spreading evenly with an offset spatula if desired.
- Set the Ganache: Let the ganache set at room temperature or in the refrigerator for about 15-30 minutes until it firms up.
Tips for Chocolate Pumpkin Cake Success
Achieving a bakery-worthy cake is easier than you think with these helpful tips:
- Measure Accurately: Especially with flour and cocoa powder, spoon them into your measuring cup and then level off with a straight edge. This prevents adding too much dry ingredient, which can result in a dense cake.
- Room Temperature Ingredients: Ensure your egg, buttermilk, and pumpkin puree are at room temperature. This helps them incorporate more smoothly into the batter, leading to a more uniform texture.
- Don’t Overmix: Overmixing develops the gluten in the flour, making the cake tough. Mix only until the ingredients are just combined and the batter is smooth.
- Use Pure Pumpkin Puree: Double-check the label to ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Pan Preparation: Always line your baking pan with parchment paper and lightly grease it. This guarantees easy removal of your beautiful cake.
- Test for Doneness: The toothpick test is reliable. If it comes out clean, your cake is ready. Be cautious not to overbake, as this can dry out the cake.
- Cool Completely Before Frosting: Resist the urge to frost a warm cake! The ganache will simply melt and slide off if the cake isn’t fully cooled.
- For the Ganache: Use good quality chocolate chips for the best flavor. If your ganache is too thick, gently warm it over a double boiler or in short bursts in the microwave, stirring often. If it’s too thin, let it sit longer at room temperature or chill briefly in the fridge (stirring every few minutes).
Delicious Variations & Customizations
This Easy Chocolate Pumpkin Cake is fantastic as is, but it’s also wonderfully adaptable! Here are a few ideas to customize it to your liking:
- Spice It Up: Enhance the pumpkin spice flavor by adding an extra pinch of cinnamon or a tiny dash of cayenne pepper for a subtle kick that surprisingly pairs well with chocolate.
- Different Chocolates: Experiment with different types of chocolate chips in the batter – dark chocolate chips for a more intense cocoa flavor, or white chocolate chips for a sweeter contrast.
- Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts into the batter for added texture and a nutty flavor.
- Cream Cheese Frosting: If you prefer a tangier topping, swap the ganache for a classic cream cheese frosting. Ensure the cake is completely cool before frosting.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the cocoa powder in the dry ingredients. It won’t make the cake taste like coffee, but it will deepen the chocolate flavor beautifully.
- Orange Zest: A little fresh orange zest in the batter can brighten the flavors and add a wonderful aromatic note that complements both pumpkin and chocolate.
- Make Cupcakes: This recipe can easily be adapted for cupcakes. Line a muffin tin with paper liners, fill ¾ full, and bake for 18-22 minutes, or until a toothpick comes out clean. Adjust ganache quantity if needed.
Serving Suggestions
This Chocolate Pumpkin Cake is a showstopper on its own, but here are some ideas to make it even more special:
- With a Hot Beverage: Serve slices with a warm cup of coffee, tea, or a comforting mug of hot chocolate for the ultimate cozy experience.
- A La Mode: A scoop of vanilla bean ice cream or a swirl of homemade whipped cream makes for a truly decadent pairing.
- Dusting of Cocoa: For a simple yet elegant presentation, lightly dust the ganache-topped cake with a sprinkle of cocoa powder or powdered sugar before serving.
- Autumn Garnish: Add a few candied pecans, a light drizzle of caramel sauce, or a small sprig of fresh mint for a festive touch.
Storing and Freezing Your Cake
To keep your delicious cake fresh for longer, proper storage is key:
Storage: Any leftover cake should be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. While the ganache helps keep the cake moist, refrigeration can extend its freshness. If refrigerated, allow slices to come closer to room temperature before serving for the best texture and flavor.
Freezing: Yes, this cake freezes beautifully! To freeze, bake and cool the cake completely, but do not frost it with ganache. Once cooled, wrap the cake tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Place it in a large freezer bag or an airtight freezer-safe container. It can be frozen for up to 2-3 months. To thaw, simply transfer the frozen cake to the refrigerator overnight, or let it sit on the counter at room temperature for a few hours. Once thawed, you can prepare and add the ganache topping before serving.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about this recipe:
- Can I use canned pumpkin pie filling instead of pumpkin puree? No, it’s crucial to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness balance of this recipe.
- What if I don’t have buttermilk? You can easily make a homemade buttermilk substitute! Mix 2 teaspoons of apple cider vinegar (or lemon juice) with ⅓ cup plus 1 teaspoon of half-and-half or whole milk. Let it sit for 5-10 minutes until it slightly curdles and thickens. Then use it in the recipe as directed.
- Can I make this cake gluten-free? While not tested, you can likely substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture.
- My ganache is too thin/thick. What should I do? If your ganache is too thin after whisking, let it cool longer at room temperature, or refrigerate it for 5-10 minute increments, stirring between each, until it reaches the desired consistency. If it’s too thick, gently warm it over a double boiler or in short bursts in the microwave (5-10 seconds at a time), stirring until it loosens up.
- Can I use a different size pan? This recipe is designed for an 8-inch square pan. If you use a different size, you may need to adjust baking time. A larger pan might require less time, while a smaller or deeper pan might need more time. Always rely on the toothpick test for doneness.
More Autumnal Delights to Explore
If you love the warm, inviting flavors of pumpkin, be sure to check out these other fantastic recipes:
- The Best Pumpkin Coffee Cake
- No-Bake Pumpkin Pie
- Pumpkin Cheesecake Dip
- Pumpkin Pie Bars
- Pumpkin Lush Dessert
This Easy Chocolate Pumpkin Cake is truly a celebration of fall flavors, combining the spiced warmth of pumpkin with the rich decadence of chocolate. It’s simple, satisfying, and perfect for any occasion. We encourage you to try this recipe and share your creations!
Pumpkin Chocolate Cake
Author: Anna
Quick and easy pumpkin-spiced chocolate cake with two-ingredient chocolate ganache topping. No mixer needed!
Pin Recipe
Ingredients
for cake:
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ¼ teaspoon pumpkin spice
- ½ cup pumpkin puree not pie filling
- 1 large egg
- ¼ cup vegetable oil
- ⅓ cup buttermilk see note
- ½ cup semi-sweet chocolate chips
for ganache:
- ¼ cup heavy cream
- 1 cup semi-sweet chocolate chips see note
Instructions
to make the cake:
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, brown sugar, granulated sugar, salt, and pumpkin spice. Stir in chocolate chips.
- In a large measuring cup, whisk together pumpkin puree, vanilla, egg, oil, and buttermilk. Add to dry ingredients and whisk until batter is smooth. Pour batter into prepared pan. Tap gently against the counter to release any air bubbles.
- Bake in pre-heated oven for 28 to 32 minutes or until the top of cake is dry and a toothpick inserted in the center of the cake comes out clean.
- Cool completely in pan.
To make ganache:
- Heat up cream in a measuring cup, in the microwave or a small saucepan. Do not boil.
- Place chocolate chips in a small mixing bowl. Pour hot cream over chips. Let stand for a few minutes. Stir until smooth.
- Cool slightly, then pour over cake. Spread evenly. Cool completely. The ganache will set.
Notes
- Serving is one piece per person.
- Please note that the nutrition value can vary depending on what product you use. The information below is an estimate.
- If you don’t have buttermilk on hand, simply mix 2 teaspoons of apple cider vinegar with ⅓ cup plus 1 teaspoon of half-and-half or whole milk. Let sit to sour, then use in the recipe.
- I recommend semi-sweet chocolate chips for the ganache as the flavor will complement the cake better than milk chocolate chips.
Nutrition
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀