Easy Halloween Chocolate Pumpkin Cake
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If you are celebrating Halloween and you are searching for an easy and quick dessert, here is an awesome idea that I am glad to share with you, an Easy Halloween Chocolate Pumpkin Cake. This Halloween cake consists of a moist chocolaty pumpkin cake, topped with chocolate ganache and decorated with a white chocolate spider web. The cake is bursting with fall flavors due to the spice mix used to flavor the cake. The chocolate and pumpkin spice are a great combo and I highly recommend trying this Chocolate Pumpkin Cake this season.
The recipe is easy, the preparing of the cake batter takes no more than 15 minutes, then you need to bake and cool, cover in ganache and voila:) Your Halloween cake is ready. Hope you will enjoy it as much as we did:).
- Makes about 8-10 servings
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 3/4 tsp (4g) baking soda
- 1/2 tsp (2g) salt
- 1/2 tsp (1g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- 1/8 tsp cloves
- 1 egg
- 1/3 cup (70g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 tsp (5g) vanilla extract
- 1/4 cup (60g) vegetable or canola oil
- 1 1/4 cup (300g) pumpkin puree
- 1/2 cup (80g) roughly chopped semisweet chocolate
- Chocolate Glaze
- 4 oz (120g) semi-sweet chocolate
- 5 oz (140g) whipping cream
- For decoration
- 1.5 oz (45g) white chocolate
- Oreo crumbs
- A mini oreo, for the spider, optional
- Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
- In a medium bowl whisk the flour, with cocoa powder, baking soda, salt and spices.
- In a large bowl add the egg with brown sugar,granulated sugar and vanilla extract and mix until creamy. Add vegetable oil and mix to combine. Add pumpkin puree and continue mixing until well combined.
- With the mixer on low incorporate the flour mixture into the pumpkin mixture. Don’t overmix.
- Fold in the chocolate chips/chunks.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Prepare the chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Remove the cake from the pan and place it over a rack or over a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips.
- Transfer the cake to a serving platter.
- Melt the white chocolate over low heat. Transfer into a piping bag fitted with a very small plain tip like (no. 2 nozzle) or simply cut a small corner of a bag and pipe a spiral on top of the cake.
- Drag a toothpick or skewer outwards to form the spider web.
- If desired, pipe two small eyes on a mini oreo cookie, use remaining ganache to create its legs.
- Refrigerate for 30 minutes if desired and enjoy!