One bite of this pumpkin chocolate cake, and you'll have a new favorite! Perfect for those Fall days!

Honestly, this Pumpkin chocolate cake is a great example of “how to eat chocolate cake and feel less guilty!”  It has key nutrients and health benefits without giving up that cake taste and flavor.

Pumpkin is a really healthy food.  It is full of Vitamins A, C, and E, Potassium, Magnesium, and fiber, to name just a few of its wonderful benefits.  So adding it to cakes and treats is always going to be a great idea. 

But we’re not just doing it because it’s healthy.  It also gives cakes a wonderfully moist texture that you just don’t get otherwise.  It’s also a fantastic way to get some veggies into children who really don’t want to eat them.

Then enjoy with a dollop of yogurt or sour cream on top!  Yum. 

This would also be lovely with the Caramel Icing you can find on this page of lots more Pumpkin Cake Recipes

Tools you need to make chocolate pumpkin cake

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire RedU-Taste 10 Piece Measuring Cups and Spoons Set in 18/8 Stainless SteelHBlife Acrylic Cake Stand Multifunctional Serving Platter and Cake Plate With Dome (6 Uses)

Yield: 12

Pumpkin Chocolate Cake

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One bite of this pumpkin chocolate cake, and you'll have a new favorite! Perfect for those Fall days!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 200g dark chocolate
• 150g unsalted butter
• 3 medium eggs
• 275g soft brown sugar or light muscovado
• 275ml cold water
• 1.5 teaspoon vanilla extract
• 250g plain flour
• 1 teaspoon baking powder
• 100g grated pumpkin
• 125g chopped pecans

Instructions

Oven temp – 180C or 350F

This makes one cake in a 20cms round tin or a loaf tin. I like to line the tins with greaseproof paper which I grease with a bit of butter so that the cakes don’t stick.

Melt the chocolate and butter in a pan.

Meanwhile, beat the eggs and brown sugar together in your mixer.

Then slowly add the water and vanilla essence and the chocolate mixture. It will all be really runny at this point and irresistible to stick your finger in for a quick lick!

Now sift in your flour and baking powder. If you want to make this cake extra healthy, you can use wholemeal or spelt flour.

Stir in your grated pumpkin. You can also use puree either fresh or canned if you want.

And finally, for that extra nutty flavor, mix in your chopped pecans (here you can substitute walnuts if you like).

Pour into your prepared cake tin and put in the oven for about 60 minutes or until set. Try the toothpick test, which should come out clean.

Then enjoy with a dollop of yogurt or sour cream on top! 

I always feel amazing after enjoying some pumpkin and chocolate. This year I also decided to make some cookies with chocolate chips for the kids!

My Reese Pumpkin Chocolate chip cookies are definitely the most amazing cookie I have come up with so far. 

Will you be indulging in some of this Pumpkin Chocolate Cake this Fall?