Pumpkin Cake With Dark Chocolate Chunks
Pumpkin Cake With Dark Chocolate Chunks
Posted by Golden Brown and Delicious | Jessica D.
About
this cake is so easy make and perfect for snacking--it's the perfect transition into fall baking
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You Will Need (11 things)
- 1 cup Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- 4 tbsp unsalted Butter softened
- ⅔ cup Sugar
- 1 Eggs
- 5 oz Pumpkin Puree (just shy of 2/3 cup)
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla
- ⅓ cup Milk
- ¾ cup coarsely chopped Dark Chocolate
Steps (4 steps, 50 minutes)
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1
Preheat the oven to 300 degrees. Grease an 8-inch cake pan with no-stick spray and line with parchment. Grease again and set aside.
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2
In a small bowl, mic the flour, baking soda, and salt. Set aside.
In a medium bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, pumpkin, vegetable oil, and vanilla until well combined. -
3
Alternately add the dry ingredients and the milk, mixing until just combined after each addition. Stir in the chopped chocolate.
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4
Pour the batter into the prepared pan and bake for 35-40 minutes, or until the cake is set and a toothpick comes out clean.
Immediately place the cake in the freezer for 20 minutes, then remove from the pan and let cool completely.