Chocolate Pumpkin Cake

Chocolate Pumpkin Cake

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  • Prep Time


  • Total Time


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  • 2 cups flour

  • 2 tsp. Baking powder

  • 1 tsp. Baking Soda

  • 2 tsp. Cinnamon

  • 1 tsp. Nutmeg

  • 2 Cups Sugar

  • 4 Eggs

  • 2 Cans Pumpkin

  • 1 Cup vegetable oil

  • 1 cup all-bran cereal (Bob's Red Mill)

  • 1 pkg. chocolate chips (Ghirardelli)

  • Optional: 2 tablespoons ground coffee (espresso grind)

  • *Optional Glaze:

  • ¼ cup water

  • ¼ cup light corn syrup

  • ⅔ cup sugar

  • 6 ounces semisweet chocolate, chopped coarse


Lightly grease bunt pan. Beat eggs, pumpkin, oil and cereal in one large bowl. Mix dry ingredients in bowl. Slowly add dry ingredients to pumpkin mixture. Then slowly add chocolate chips. Serve with vanilla ice cream. Also is very good with a light chocolate glaze see recipe below: Bake at 350 for 1 hr 35 mins. Let stand for 30+ mins to allow for a solid bunt form to happen. Chocolate Glaze ­ NOTE: this make a lot of glaze, its good to keep extra to serve over ice cream laterŠ 1/4 cup water 1/4 cup light corn syrup 2/3 cup sugar 6 ounces semisweet chocolate, chopped coarse In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 2 minutes and whisk until smooth.


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