While there are many pumpkin purists who may not agree, I am firmly convinced that chocolate and pumpkin are the perfect game. I love the way every taste complements the other, and this one-bowl pumpkin chocolate-chocolate cake can shine this combination.
This cake couldn’t be easier. It only requires a large mixing bowl and ten minutes of preparation. All dry ingredients are mixed together, then the wet ingredients, including eggs, oil and pumpkin puree, are added.
As soon as the dough is finished to stir in Mini chocolate chips and bake the cake. In the shortest possible time, you have a damp, tasteful cake with a fluffy, velvety texture that is ready to cut or serve a snack in the afternoon after a nice autumn dinner. It is a simple autumn favorite that I always choose.
Simply recipes / Molly Allen
Simple variations
This cake is easy with design, but there are some ways to improve it if you want. Reinforce the mix-ins or even try a frightening over it:
- Add more spice: This cake is slightly seasoned to improve the taste of the pumpkin, but you can go one step further. Double the amount of pumpkin spice or integrate additional cinnamon or nutmeg.
- Use other chocolate chips: I love the way in which mini chocolate chips are distributed by every bite, but they can certainly use with normal size of chocolate chips if they are preferred. Try it with half -sweet or even dark chocolate chips.
- Choose your pan: You can bake this cake either in a 9×13-inch metal baking pan or in a glass or ceramic baking pan. This cake can also be baked in two 9-inch round cake pans. Keep an eye on the cake while baking, since the baking time varies depending on the type of pan.
- Top it with icing: This simple snack cake does not require an icing, but that does not mean that you cannot add it. Put it on with a cream cheese sugar effusion or combine it with a brown icing.
Simply recipes / Molly Allen
Lighter pumpkin gel
Cooking mode
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2 1/4 Cup ((270G))) All -purpose flour
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3/4 cup ((150G))) granulated sugar
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3/4 cup ((160G) bright or dark brown sugar
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2 teaspoon baking powder
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1/2 teaspoon baking powder
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2 teaspoon Pumpkin spice spice
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1 teaspoon Salt
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3 large Egg
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1 (15 ounces) can Pumpkin puree
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3/4 cup Rapeseed or Vegetable oil
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1 teaspoon Vanilla extract
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1 cup Mini chocolate chipsdivided
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Preheat the oven to 350 ° F.
Grease a 9×13-inch baking pan or a bowl with a cooking spray.
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Make the dough:
Mix the flour, the granulated sugar, the brown sugar, the baking powder, the baking powder, the pumpkin spice and salt in a large mixed bowl. With a hand mixer at medium speed until they defeat well and free of lumps free of lumps.
Beat the eggs, pumpkin, oil and vanilla extract at medium speed for about 1 minute. Stir in 3/4 cup of mini chocolate chips.
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Bake:
Transfer the dough into the prepared baking pan. Sprinkle the remaining mini chocolate chips over it.
Bake the cake until a tester inserted into the middle comes out for 35 to 40 minutes.
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Cool and serve:
Let it cool at least 45 minutes before cutting them and serving them.
Store the remaining pumpkin chocolate cake, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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| Nutritional information (by portion) | |
|---|---|
| 303 | Calories |
| 15g | Fat |
| 42g | Carbohydrates |
| 4G | protein |
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| Nutritional information | |
|---|---|
| Portions: 12 to 16 | |
| Amount per serving | |
| Calories | 303 |
| % Daily value* | |
| 15g | 19% |
| Saturated fat 4g | 19% |
| 35 mg | 12% |
| 252 mg | 11% |
| 42g | 15% |
| Food fiber 2G | 7% |
| Total sugar 26g | |
| 4G | |
| Vitamin C 1mg | 6% |
| Calcium 62 mg | 5% |
| Iron 2mg | 10% |
| Potassium 141mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
