Chocolate pumpkin cake

2026-03-22
Existing baking tin 1
X
New baking tin 2
X
List of ingredients and their quantity in the recipe: 3

When giving the number of ingredients, use decimal numbers
(e.g., 0.75 instead of 3/4).

Quantities after conversion to square 22x22:
Choose product 1

Choose ingredient, which you want to recalculate to e.g. spoons

See results 2

Enter one of the values ​​to see the conversion rate for the rest of the data

Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
Comment (0)
Chocolate pumpkin cake

A deeply chocolatey, light and fluffy cake enriched with pumpkin purée and finished with a pumpkin-cinnamon icing. This chocolate pumpkin cake is moist and full of autumn warmth, thanks to the cocoa and cinnamon. If you fancy adding a little extra kick, try a pinch of cayenne pepper — just like in Mexican hot chocolate. The cake itself is wonderfully simple and quick to make. Perfect for an autumn afternoon with a mug of warm milk or cocoa.

Ingredients for the chocolate pumpkin cake:

  • 2 large eggs
  • 150 g light brown sugar
  • 230 g pumpkin purée
  • 120 ml milk
  • 120 ml olive oil
  • 1 teaspoon vanilla extract
  • 130 g plain flour
  • 45 g cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • a generous pinch of salt
  • 85 g dark chocolate chips or chopped dark chocolate

All ingredients should be at room temperature.

In a mixing bowl, whisk the eggs and brown sugar for about 1 minute until slightly frothy and well combined (not fully whipped). Add the pumpkin purée, milk, olive oil and vanilla extract. Mix until combined. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon and salt directly into the wet ingredients. Gently mix with a whisk until just combined — do not overmix. Fold in the chocolate chips.

Line a 23 cm round tin with baking parchment. Pour in the batter and level the surface.

Bake at 180°C for about 50 minutes, or until a skewer inserted into the centre comes out clean (it may have melted chocolate on it, but no raw batter). Remove from the oven and leave to cool. Drizzle with pumpkin-cinnamon icing and sprinkle with chopped walnuts.

Additionally

  • chopped walnuts, for sprinkling

For the pumpkin-cinnamon icing:

  • 100 g icing sugar
  • 1 tablespoon (15 ml) pumpkin purée
  • 15 ml milk
  • ¼ teaspoon ground cinnamon
  • a pinch of salt

All ingredients should be at room temperature.

Mix all ingredients together in a bowl using a whisk. Adjust the consistency by adding more milk (for a thinner icing) or more icing sugar (for a thicker one).

Enjoy!

Chocolate pumpkin cake

Recipe source: Snacking Cakes by Yossy Arefi.

Browse posts by ingredients:
See also:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Add comment
Search in comments