Pumpkin Chocolate Chip Cake

It’s fall season and it’s time for pumpkins to make the grand entrance into the cooking scene. This pumpkin cake is moist, delicious and very easy to make. The star ingredients in this recipe are pumpkin puree (surprise surprise) and chocolate. Let’s be honest, adding chocolate to any dessert makes it taste better.

Ingredients for Cake

• 480 grams of all purpose flour

• 3 eggs

• 1/4 cups of vegetable oil

• 1 cup of sour cream

• 2 cups of pumpkin puree (which requires 1 medium-sized pumpkin)

• 200 grams of brown sugar (1 cup)

• 1 teaspoon of vanilla extract

• 1 teaspoon of cinnamon powder

• 1/4 teaspoon of ground ginger

• 1/4 teaspoon of salt

• 2 teaspoons of baking powder

• 1 cup of semisweet chocolate chips

Ingredients for Chocolate Glaze

• 200 grams of sugar (1 cup)

• 4 tablespoons of cocoa powder

• 4 tablespoons of milk

• 50 grams of butter

Directions for the Cake

1. If you are making pumpkin puree from scratch - take medium pumpkin and cut it in half. Remove the seeds and bake the pumpkin in the oven at 400 degrees Fahrenheit (200 Celsius) for about 45 minutes, until the pumpkin is soft. Remove the pumpkin flesh and blend it in food processor to make it into puree. Set aside 2 cups of pumpkin puree for the cake.

2. Preheat the oven to 380 degrees Fahrenheit (193 Celsius)

3. To a bowl add the eggs and start blending them with a mixer while slowly pouring all of the sugar. Now start slowly adding the following ingredients while the mixer is still on: sour cream, oil, and pumpkin puree. The whole mixing process should not take more than 5 minutes.

4. In a separate bowl combine dry ingredients: flour, cinnamon powder, ground ginger, salt, and baking powder. Sift everything.

5. Next, combine your dry and wet ingredients by slowly adding flour mixture into the wet batter. Mix for few minutes until the batter is uniform.

6. Sprinkle some flour on chocolate chips in order to prevent them from sticking together. Add the chocolate chips to the batter.

7. Add the cake batter into a greased cake pan. Bake the cake for 30 minutes at 380 degrees Fahrenheit (193 Celsius) for about 30 minutes, and then reduce heat to 360 degrees Fahrenheit (182 Celsius) and bake for additional 45 minutes. After that insert a toothpick into a cake. If the toothpick is clean, then the cake is ready. Let the cake cool for about 15 minutes and then take it out of the cake pan.

Directions for the Chocolate Glaze

1. Mix 1 cup of sugar with 4 tablespoons of cocoa in a bowl. Place the bowl on low heat and add 4 tablespoons of milk to the bowl and cook until the sugar and cocoa are dissolved. After everything is dissolved, add 50 grams of butter and cook until the butter melts. Let the glaze cool for about 10 minutes and then pour it over the cake. Enjoy!