Easy Chocolate Pumpkin Cake
Easy Chocolate Pumpkin Cake – this extra moist chocolate, pumpkin cake, topped with chocolate ganache is a perfect fall treat. It´s so easy and quick to prepare, you don´t need a mixer and its taste is fantastic. Everyone who tried it were amazed, because it´s really special.
Ingredients
- CAKE
- 2 cups All purpose flour
- 1 cup Granulated sugar
- ⅔ cup Light brown sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon pumpkin spice
- 1 ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Eggs
- ⅔ cup Unsalted butter melted and cooled
- 2 cups Pumpkin puree
- 2 teaspoon Vanilla extract
- ¾ cup semi sweet mini chocolate chips
- CHOCOLATE GANACHE
- 2 cups Semi sweet chocolate chips
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
Instructions
- TO MAKE THE CAKE – preheat the oven to 350 F. Spray a 9 x 13 inch baking pan with a non stick spray. Set aside.
- In a medium bowl combine all purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, pumpkin spice and salt. Set aside.
- In a large bowl whisk eggs, melted butter, pumpkin puree and vanilla. Slowly add dry ingredients and stir until well combined. Fold in chocolate chips.
- Put in an already prepared baking pan. Bake for 35-45 minor until the toothpick comes out with a few wet crumbs on it.
- TO PREPARE CHOCOLATE GANACHE - Put chocolate chips in a pan. Heat heavy whipping cream in a pan at medium-high temperature. Remove from heat before it starts boiling.
- Pour hot heavy whipping cream over the chocolate chips, cover and let cool for about 3 minutes, then stir with a rubber spatula until well combined and the chocolate is completely melted. Spread ganache over the cooled cake.
Notes
Keep refrigerated up to 5 days.
Nutrition
Serving: 1gCalories: 377kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 54mgSodium: 155mgFiber: 3gSugar: 34g
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