Best Hot Chocolate Pumpkin Cake Recipes

HOT CHOCOLATE PUMPKIN CAKE

Hot Chocolate Pumpkin Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 450 calories, Fat 20g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 3g fiber), Protein 5g protein.

HOT CHOCOLATE PUMPKIN CAKE

Hot Chocolate Pumpkin Cake image

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

Provided by @MakeItYours

Number Of Ingredients 15

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 (12 ounces) miniature semisweet chocolate chips
Baking cocoa or confectioners' sugar, optional

Steps:

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.