Spiced and Spiked Chocolate Pumpkin Cake
I’m pretending it feels like Autumn around here even though the temperatures are rising instead of falling. I’ve lost patience waiting for cooler weather so I’ve been making lots of big hearty meals and tummy warming soups in spite of it feeling more like summer than Fall. A gigantic pumpkin sits on my doorstep and the house is decorated with witches, and ghosts, and various other scary things. I’m embracing October full on, even if the weather refuses to cooperate.
I’m still without an oven but I can’t not bake so I’m making the best of the situation. I put my toaster oven to use once again, but of course this recipe works in a regular oven as well. This dessert is super easy – like ‘one bowl’ easy. Honestly, in less than an hour you can put together this lovely cake. Whether you serve it at a dinner party or for a special weeknight treat, friends and family will be impressed. Simple enough for the novice baker but impressive enough to uphold any seasoned baker’s reputation.
Part of the inspiration for this cake was a bag of Pumpkin Spiced Pumpkin Seeds I bought at Trader Joe’s. The cashier told me I was going to love them and she was right. If you don’t have a Trader Joe’s in your area you can always make your own using this recipe. Just substitute pumpkin pie spice for the savory spices. Make them ahead, and make extra for snacking.
Spiced and Spiked Chocolate Pumpkin Cake
1/2 cup (1 stick) butter, at room temperature
1/2 cup, lightly packed, brown sugar
1 large egg
3/4 cup canned pumpkin
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder ( use the best quality possible)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Spiced and Spiked Whipped Cream (recipe below)
1 cup Pumpkin Spiced Pumpkin Seeds
2 ounces bittersweet chocolate, grated
Preheat oven to 350˚F. Spray a 13x9x1-inch jellyroll pan or cookie sheet with cooking spray. Line the bottom of the pan with parchment paper. Spray the parchment paper with cooking spray.
In a large bowl, cream together the butter and brown sugar until lightened and well combined. Stir in the egg, pumpkin, sour cream, and vanilla extract until well combined.
Add the flour, cocoa powder, spice, soda, and salt, and stir until the dry ingredients are fully incorporated into the wet ingredients.
Scrap the batter into the prepared pan and smooth using a rubber spatula or off-set spatula. Bake for 13 to 15 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes. Turn the cake out onto the back of another cookie sheet, and then invert the cake right side up onto a cooling rack to cool completely.
Spiced and Spiked Whipped Cream
1 pint (2 cups) heavy cream
2 tablespoons super-fine granulated sugar (or regular granulated sugar)
2 tablespoons bourbon
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
In a large bowl, whip the cream until just beginning to thicken. Add the remaining ingredients, and continue to beat the cream until stiff peaks form. Use immediately or refrigerate for later use.
Assemble the Cake
Divide the cake vertically into 3 equal pieces. Place 1 layer of cake onto a serving platter. Top with one-third of the whipped cream. Sprinkle with one-third of the pumpkin seeds and one-third of the grated chocolate. Repeat with the remaining cake layers, seeds, and chocolate. Keep chilled until ready to serve.
Serves 8
Source: Mary Weinberg | siftingfocus.com
I love the easy assembly, and how flavor packed it is. Yum. How nice to have such a great looking cake cake as a Fall go to.
It’s finally hot here too! Our Indian Summer arrived without warning. I have baked Banana Bread and a loaf of yeasted whole wheat bread. And simmered spaghetti on the stove top anyway. The calendar says it’s fall! I haven’t ventured into the land of pumpkin but after admiring your scrumptious Chocolate Pumpkin Cake I’m ready to dive in! Happy autumn Mary!
Happy Autumn to you as well Deb!
Oh my!! Chocolate pumpkin cake sounds like such a dream. Especially one that takes less than an hour. 😛 Also, I love the pumpkin seeds you added on top.