About the recipe
Happy Halloween to you all! I don’t know about you, but I bought canned pumpkin at the start of October, but never got to use it. Today is the day, with this deliciously spiced pumpkin and chocolate layered cake.Jump to Recipe
This cake is made of a moist pumpkin layer and a dark and with warm coffee flavours.
Why coffee? Think of mocha – coffee and chocolate go hand in hand. Coffee enhances the flavour of chocolate and gives it a rich flavour, without the taste of coffee. You could use regular coffee, instant coffee, or even espresso.Jump to Recipe
To create the layered effect, I first started with half of the chocolate cake batter, then added the pumpkin mix on top of it, and topped it off with the second half of the chocolate cake batter. Then i topped it off with a layer of tiny dark chocolate chips! They almost make for a nice frosting on top of the cake.
Chocolate and spiced pumpkin layered cake
- 1 cup whole wheat flour sifted
- ½ cup unbleached all-purpose flour sifted
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp salt
- 1 can puree pumpkin
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- ½ cup milk
- 1 tbsp molasses
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- Half of the pumpkin cake batter
- ¼ cup cocoa powder
- ¼ cup coffee
- ¼ cup mini dark chocolate chips and more for topping
- Preheat oven to 350°F. Oil and line a glass bread baking dish with parchment paper, enough to create handles on the side.
- In a large bowl, whisk together the dry ingredients.
- In another large bowl, mix the wet ingredients together using a hand mixer or a wooden spoon.
- Add the dry ingredients to the wet ingredients using a rubber spatula. Mix to incorporate, but don’t over mix.
- In a separate bowl, take half of the pumpkin batter and add the cocoa powder, coffee, and mini dark chocolate chips to make the chocolate batter.
- Pour half of the chocolate batter, then the pumpkin batter in the pan. Using a spoon, pour dollops of the rest of the chocolate batter.
- Top with chocolate chips.
- Cook for 1 hour, or until or toothpick or sharp knife comes out clean of batter.
- Let cool 10 minutes and transfer to a cooling rack.