This week I used my Aunt Patty’s Chocolate Zucchini Cake and took it to a whole new level using pumpkin and more chocolate! And it turned out to be amazing!
I literally could have devoured the entire cake on my own, not kidding. But thankfully, my kids, hubby, friends and family were ready to dig in.
Even my husband who claims to hate anything pumpkin, LOVED this cake.
He said it was a perfect balance of flavors…wow!
I couldn’t wait to post this recipe, well because it is that damn good!
And I can’t wait for you to try!
Enjoy this recipe inspired from my chocolate pumpkin addiction, now get ready to grab a fork and dig in.
Triple Chocolate Pumpkin Cake has the taste of all the warm fall spices and a dark chocolate glaze.
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- ½ cup cocoa
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 2 teaspoon vanilla
- 2 ½ cups flour
- ½ cup milk
- 15 ounce canned pumpkin
- 3 tablespoons butter, cut into ½ inch squares.
- ¾ cup dark chocolate chips
- 1 tablespoon corn syrup
- 1 cup mini-chocolate chips, for topping
Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixture on medium mix in the flour mixture. Then slowly adding milk and pumpkin. Mix until well combined.
Pour into greased pan.
Bake at 325 for 50-60 minutes.
Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.
In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.
Kids review: They loved this cake. I didn’t tell them it was a chocolate pumpkin cake and thought I would see if they could tell or not. They did! Right away, my son, Madden, our picky eater said, “Mom this is like chocolate pumpkin bread but better because of the frosting and chocolate chips!”