Easy Chocolate Pumpkin Cake With Chocolate Ganache Recipe

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Easy Chocolate Pumpkin Cake With Chocolate Ganache Recipe: Welcome to the world of luxury, where chocolate and pumpkin taste great together. This Chocolate Pumpkin Cake with Chocolate Ganache is the perfect fall treat.

 

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Easy Chocolate Pumpkin Cake With Chocolate Ganache Recipe

It’s easy to make and tastes great. This dessert recipe is sure to impress, whether you’re enjoying a special event or just want something warm and comforting. Let’s get right to the tasty stuff!

 

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Ingredients

For the Cake

  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

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  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

 

Also See: 

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Easy Pumpkin Oatmeal Cups Recipe – Easiest Recipe Ever

 

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Instructions

Warm the oven up to 175°F (350°F). If you want to make it easy to take out, grease and flour a 9-inch round cake pan or line it with parchment paper.

Put the cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a big bowl and sift them together. Combine well by mixing.

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Mix the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract in a different bowl using a whisk until the mixture is smooth and well mixed.

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Slowly add the wet ingredients to the dry ones while stirring just until everything is mixed. Be careful not to mix too much.

 

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When the cake pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.

Take the cake out of the oven after it’s done and let it cool in the pan for 10 minutes. After that, move it to a wire rack to cool fully.

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Get the chocolate frosting ready while the cake cools. Put the heavy cream in a small pot and heat it over medium-low heat until it just starts to simmer. Take it off the heat.

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Put the chocolate chips in a bowl that can handle heat. Put the chocolate on top of the hot cream and wait one to two minutes.

 

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Mix the butter into the chocolate mixture slowly until it is smooth and shiny. Set the ganache aside to cool for ten to fifteen minutes.

After that, pour it over the cake and let it drip down the sides. Set the ganache aside for about half an hour before cutting it up and serving it.

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Tips for Success

Dutch-processed cocoa powder gives chocolate a stronger taste. To make sure you get a smooth batter, make sure your eggs and pumpkin puree are at room temperature.

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You can make your own pumpkin puree if you don’t have any in a can. Just roast and puree fresh pumpkin. Use parchment paper or grease and flour the pan well so the cake doesn’t stick to it.

 

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Notes

In a jar that doesn’t let air in, this cake can be kept at room temperature for up to three days or in the fridge for up to one week.

Before you serve it, let it cool to room temperature for the best taste and texture. If you want to make this dish your own, you can add chocolate chips, chopped nuts, or powdered sugar on top.

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For an even more decadent treat, top thin pieces of this cake with whipped cream or vanilla ice cream.

 

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Nutrition

  • Calories: 380 kcal
  • Fat: 24g
  • Saturated Fat: 11g
  • Cholesterol: 65mg
  • Sodium: 230mg
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugars: 23g
  • Protein: 5g

Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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