Chocolate pumpkin cake

Chocolate pumpkin cake

  • Prep:
  • Cook Time: 1 min
  • Total: 1 min
  • Serving: Serves 10

For pumpkin and chocolate lovers, this healthier rendition of a decadent cake features whole wheat white flour (look for it in the natural foods section of the supermarket), dark chocolate, and pure pumpkin, which offers a yummy moistness.


  • 1 3/4 cups whole wheat white flour
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup buttermilk plus 1 tablespoon for glaze
  • 1, 15-ounce, can pure pumpkin
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • 2/3 cup finely chopped premium dark chocolate
  • 1/2 cup confectioner's sugar
  • 1 tablespoon buttermilk


  1. Preheat oven to 350 degrees F and grease a 12-cup Bundt pan.
  2. In a large bowl, whisk together flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a stand mixer, fitted with the paddle attachment, blend 1 cup buttermilk, pumpkin, and brown sugar on low speed. Beat in eggs, oil, corn syrup, and vanilla.
  4. Gradually add the dry ingredients, blending on low until just combined;stir in chocolate. Transfer batter to the prepared pan; bake 1 hour, or until a cake tester inserted in the center comes out clean. Cool on a wire rack for 10 minutes then invert onto a wire rack and cool completely.
  5. Meanwhile, in a small bowl, whisk together confectioner's sugar and buttermilk to form a glaze. Transfer cake to a serving plate and drizzle the glaze over the top.