Chocolate pumpkin cake
A pumpkin chocolate dessert that will make everyone come for seconds.
- 2 1/4 cups all-purpose flour.
- 2 cups sugar.
- 3/4 cup unsweetened cocoa powder.
- 1 1/2 teaspoon baking soda.
- 1 teaspoon baking powder.
- 1/4 teaspoon salt.
- 1/2 cup vegetable oil.
- 1 cup buttermilk.
- 2 large eggs.
- 2 teaspoon vanilla extract.
- 1 cup prepared instant coffee.
- 1 (8oz) package of cream cheese (room temperature.)
- 1/4 cup granulated sugar
- 1-2 teaspoon ground cinnamon
- 1/2- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons flour
- 1 (4oz) semisweet chocolate bar (, chopped.)
- 1 1/2 Tablespoon corn syrup
- 1/2 cup heavy cream
- 2 Tablespoons granulated sugar
- Heat the oven to 350F.
- 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.
- 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.
- Prepare a bundt pan by spraying it with baking spray or butter it then dust with cocoa powder
- Pour in 1/2 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.
- 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.
An amazingly rich and moist chocolate cake with delicious pumpkin cream cheese filling. In a deep bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar, mix well. Add prepared coffee and mix again, you’ll get a thin batter and not thick on, it is ok do not add more flour.
In a bowl, beat, cream cheese, sugar and cinnamon. Add pumpkin puree gradually and keep testing it.
Prepare a bundt pan by spraying it with baking spray or butter it then dust with cocoa powder Pour in 1/2 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. 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.
Pour over the chocolate and mix until smooth. Let the glaze cool down then pour over the cooled chocolate cake.
