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)

  1. 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.

  2. 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. 3

    Alternately add the dry ingredients and the milk, mixing until just combined after each addition. Stir in the chopped chocolate.

  4. 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.