Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Cocoa powder: 1/2 cup (60g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (2g)
- Ground cinnamon: 2 teaspoons (10g)
- Ground ginger: 1/2 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Pumpkin puree: 1 cup (240g)
- Vegetable oil: 1 cup (240ml)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 3/4 cup (150g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
For the Chocolate Ganache:
- Dark chocolate: 8 ounces (225g)
- Heavy cream: 1/2 cup (120ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
To Make the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- Bring the heavy cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Stir the chocolate mixture until smooth. Let it cool for 10 minutes before spreading it over the cooled cake.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Warm and comforting
- Rich and decadent chocolatey flavor
- Perfect for fall and holiday celebrations
User Comments:
- "This cake is absolutely divine! The chocolate and pumpkin flavors are a perfect combination, and the ganache is to die for." - Jessica
- "I made this cake for Thanksgiving and it was a huge hit. Everyone raved about how moist and delicious it was." - Sarah
- "I'm not usually a fan of pumpkin desserts, but this cake changed my mind. It's so rich and chocolatey, but still has that classic pumpkin flavor." - Emily
Special Precautions and Tips:
- Make sure all of your ingredients are at room temperature before starting. This will help the batter mix more evenly.
- Do not overmix the batter. Overmixing can result in a tough, dry cake.
- If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin. Simply cut the pumpkin in half, scoop out the seeds, and roast it in a preheated oven at 350°F for 45-60 minutes, or until the flesh is tender.
- For a thicker ganache, let it cool for longer before spreading it over the cake.
- This cake is best served warm or at room temperature.
