Bready or Not: Triple Chocolate Pumpkin Cake

Posted by on Oct 5, 2016 in Blog, Bready or Not, bundt, cake, chocolate, pumpkin | Comments Off on Bready or Not: Triple Chocolate Pumpkin Cake

Triple Chocolate Pumpkin Cake created something of a sensation at my husband’s work. Imagine profanity-laden joyful proclamations about this being the best cake ever.

Bready or Not: Triple Chocolate Pumpkin Cake

The thing that surprised me most about their feedback was that they didn’t even realize there was pumpkin in the cake. It was all about the chocolate and the sheer moistness of the cake itself.

Bready or Not: Triple Chocolate Pumpkin Cake

Well, the secret to that tender crumb: canned pumpkin puree. Ta-da!

Bready or Not: Triple Chocolate Pumpkin Cake

The chocolate IS the star here. I mean, there’s a reason the name starts with “triple chocolate.” You have cocoa and chocolate chips in the cake, and a chocolate glaze that is also topped with chocolate chips.

Bready or Not: Triple Chocolate Pumpkin Cake

Does that mean this should really be called a “quadruple chocolate pumpkin cake?” Dang it. I’m a writer. Don’t expect me to do math.

Bready or Not: Triple Chocolate Pumpkin Cake

Modified from A Dash of Sanity.

Bready or Not: Triple Chocolate Pumpkin Cake

Bready or Not: Triple Chocolate Pumpkin Cake

This bundt cake is loaded with chocolate and has an especially moist, tender crumb thanks to the inclusion of pumpkin puree. Some people don’t even realize the pumpkin is in there!

  • To Coat Pan
  • 1 Tablespoon butter
  • 1 Tablespoon cocoa, sifted
  • Cake
  • 2 cups white sugar
  • 3/4 cup oil
  • 2 teaspoons vanilla extract
  • 3 eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 cup cocoa, sifted
  • 1 teaspoon cinnamon
  • 1/2 cup milk (almondmilk works)
  • 15 ounce can pumpkin puree (NOT organic)
  • 3/4 cup chocolate chips
  • Glaze
  • 3 tablespoons butter, diced
  • 3/4 cup dark or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup
  • 2 Tablespoons mini chocolate chips, for topping

Prepare the bundt pan. In the microwave, melt the tablespoon of butter. Stir in the tablespoon of sifted cocoa to make a paste. Use a pastry brush to completely coat the inside of the pan. Set aside.

Preheat oven at 325-degrees. In a large bowl, mix together sugar, oil, vanilla extract, and eggs.

In a separate bowl combine flour, salt, baking soda, baking powder, sifted cocoa, and cinnamon. Gradually add the flour mix to the sugar mix.

Mix in the milk and pumpkin puree. Once everything is just combined, stir in the chocolate chips. Pour thick batter into the ready bundt pan.

Bake for 50-60 minutes, or until it passes the toothpick test.

Set pan on rack for about ten minutes and remove pan by upending the cake onto the rack. Let it completely cool.

Once the cake is cool, make the glaze. In a small microwave-safe bowl, place the butter, chocolate chips, and corn syrup. Heat for 30 seconds or so and stir thoroughly, then briefly heat again if needed to finish melting.

Use a spoon to drizzle the glaze onto the cake, spreading it around as needed. Sprinkle mini chocolate chips on top to finish it off. Set in fridge to set for several hours or overnight--chocolate cakes are better after a day (if you can restrain yourself that long)!

OM NOM NOM!

Bready or Not: Triple Chocolate Pumpkin Cake