Chocolate Chocolate-chip Pumpkin Cake
The holidays are definitely in the air!!! I bought my Bundt pan quite a while ago and rarely use it. Honesty, it’s just because I forgot about, it’s a great pan. So I was looking for something to make in the pan, this is really what inspired my latest recipe. But who is to question who, where or what inspires you to start baking? It might be we inspire you to go get a Bundt pan and make this amazing Chocolate Chocolate-Chip Pumpkin cake (wishful thinking Faye and I’s part J). This recipe is perfect for all those holiday parties you will be invited to in the next couple of weeks. The cake tastes and looks like you have spent a ton of time making, when in reality its super easy. The main thing is time. You need a bit of time for the cake to cool before you add the icing. You probably want to make it the day before or early in the morning. The cake is teen approvedJ. My boyfriend’s daughter loved it. This is the second dessert she has actually requested I make again (first being the German Chocolate Cake Cookies that were featured a few weeks ago). The Chocolate Chocolate-Chip Pumpkin cake has a wonderful spice flavor. The pumpkin adds texture and flavor, while the cocoa and chocolate chips just send the cake into taste bud heaven! I hope you give this recipe a try. Happy cooking everyone!
2 ¼ cups flour
¼ cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoons cloves
¼ teaspoons nutmeg
½ teaspoons salt
1 teaspoon vanilla
1 ¼ cup solid pumpkin (NOT the Pumpkin pie Mix, usually in the same area of your grocery store)
¾ cups buttermilk
¾ cup butter (1-½ sticks)- softened
1 cup sugar
3 large eggs
¾ cup of good quality semi-sweet chocolate chips
3 cups of powder sugar
5 tablespoons heavy cream
2 tablespoons milk
1 teaspoon vanilla
One 10 inch Bundt pan
***Tip: Sometimes ingredients can costly, especially items you do not use very often. I recommend for the cinnamon, cloves and nutmeg, you can go to your local specialty market (like a Sprouts, Henrys and Frasier Farms and buy them by bulk. That way you pick up only what you need)
****Second Tip: Buttermilk is not an ingredient a lot of people have in their fridge these days. So for a quick fix so you don’t have to purchase a whole pint of buttermilk, take 1 cup of milk and add 2 tablespoons of Fresh lemon juice or 1 tablespoon of vinegar. Mix together and set aside for 5 minutes. And Presto! You have butter milk!
Preheat oven to 350 degrees
Spray the interior of the bundt pan generously with nonstick spray. Set aside.
Using a whisk (or fork), in a medium size bowl combine flour, cocoa, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
In a separate bowl, combine pumpkin, buttermilk, vanilla. Set aside
Using a stand mixer or electric hand mixer, in a large bowl beat butter and sugar until it is fluffy. Add eggs one egg at a time to butter mixture until it’s fluffy.
To the egg mixture, alternate between adding the flour and the pumpkin mixture, beat at low speed until all the components are mixed together and smooth.
Stir in chocolate chips.
Spoon mixture into the bundt pan and spread evenly.
Bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean.
Cool in bundt pan on cooling rack for 15 minutes. Flip cake over on large serving plate and allow to cool completely.
While cake is cooling , make icing: Beat together powder sugar, heavy cream, milk and vanilla.
Once cake is cooled pour icing over cake. Icing should set in 1 hour.