"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!" — sal
Watch video tips and tricks
2 2/3 cups
unsweetened cocoa powder
1 1/2 tablespoons
pumpkin pie spice
1 (15 ounce) can
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again!
I would have liked to taste more pumpkin flavor as well as the spices. I think the chocolate overpowers this recipe. The frosting is very sweet.
My 5 year old daughter and I made cupcakes from this recipe last night. I accidently left them on the baking rack last night and they are PERFECT this morning. Not dry at all. I did NOT use the pumpkin pie spice and they do NOT taste like pumpkin at all. Just chocolate cupcakes. Thank so much. We love these! (I also substituted a tiny (5oz) can of evaporated milk for the heavy cream. I used a 4oz kids sized applesauce pack and 1/2c butter because it's what I had.)
Great recipe made even better by suggestions found in earlier reviews, made a few changes subsituted half wheat flour and half brown sugar. Used evaporated milk instead of heavy cream. Didn't have pumpkin pie spice, so found the substitution for it and added maybe a 1/2 Tbsp more cinnamon and ginger and tsp more nutmeg and allspice. ( really wanted to taste the pumpkin spices) Also added chocolate chips as mentioned in other reveiws, sprinkled some on top of cake as well. Loved it very moist, cake and the icing was extremely sweet but perfect for spicy chocolate cake. Looked fabulous too served this at a dinner party and it was ooohed and ahhed!!
This was good, dense almost like a torte. It's not as rich as I expected, more of a mild chocolate flavor. I would recommend sifting the powdered sugar before adding it to the frosting, it was lumpy.
I have made this recipe FIVE times since I first saw it two months ago! My family doesn't even like chocolate, but they gobbled this up. My son even requested it for his birthday cake! I live overseas in a country that doesn't have premade pumpkin puree or applesauce, so I made them myself (thanks, phatcat, for the Sarah's applesauce recipe!). It does take my cake at least an hour to cook, but it's still moist, and I like for my frosting to cool a bit and become more solid than a glase. The last time I made the frosting I even added some caramels to make it even sweeter. This one is a keeper!
I'm eating this cake as I write this review. Yum! It's so good, moist, and the frosting is delicious!! I will make this recipe many times I'm sure. I will try chocolate chips next time for a new touch and when making the frosting make sure you move your hot syrup mixture away from the heat and sift your powdered sugar before wisking it in if you don't want any lumps.
This is a wonderful cake recipe. Moist, somewhat dense, just the way I like it - not too dry or light. Anyway, I had no applesauce so used sour cream. It turned out fabulous and everyone has LOVED it. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chocolate Dessert Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 249
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
This moist chocolate cake makes great use of your extra zucchini.