Description
A delightful dessert that combines the rich flavors of chocolate and pumpkin, topped with a rich espresso glaze.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) pumpkin puree
- ½ cup (120ml) buttermilk
For the espresso glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp strong brewed espresso, cooled
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round or bundt pan by greasing it with butter or cooking spray and dusting it with flour.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, cream the softened unsalted butter and packed brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the espresso glaze by whisking together the powdered sugar, cooled brewed espresso, and vanilla extract until smooth.
- Once the cake is completely cooled, drizzle the espresso glaze over the top and let it set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers covered at room temperature for a few days or refrigerate for up to a week.
- Freeze individual slices for up to three months for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Chocolate Pumpkin Cake, Espresso Glaze, Pumpkin Dessert, Fall Recipes