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Hot Chocolate Pumpkin Cake

Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 20 min. Bake: 55 minutes + cooling
  • Makes
    16 servings

Ingredients

  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • Baking cocoa or confectioners' sugar, optional

Directions

  • Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
  • Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
  • Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.

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