dark chocolate pumpkin cake

","https://www.facebook.com/BaconFatte/");}); This Dark Chocolate Pumpkin Cake is super easy to make - just three ingredients. I couldn’t agree more! Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Press Esc to cancel. Pumpkin, because it’s a veggie, has a lot of water in it, even the canned stuff. Add the vanilla, and beat again. Keep adding until your desired pumpkin taste is reached – just don’t add too much. Pumpkin Pie Oatmeal from Seduction in the Kitchen. You can use any brand or kind of chocolate cake you want. That water can really be a drag in a buttercream, totally messing with the texture and consistency – so we’re going to simmer our cup of canned pumpkin pie filling in a small saucepan over medium heat until some of that water has had the chance to bubble its way right out of the equation. Pumpkin Zucchini Streusel Bread from An Affair from the Heart. Add the chilled pumpkin mixture to the buttercream one tablespoon at a time, mixing well after each addition. Microwave for 90 seconds. Scrape down the sides and mix the frosting on medium speed until light, and smooth (about 5 minutes). Add the chopped dark chocolate to a bowl. Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker. The perfect fall recipe. I LOVE how easy this cake is Michele! xo, Yum, this looks and sounds amazing. Mocha Rum Balls - because sometimes you just have, "Chips & Dip" all dressed up for the Holidays a la, (2 of 2) : Burgers, Wings & Pizza ahead! Move the cake to a serving platter and frost the top with the buttercream. These babies are so moist, they don't demand frosting. You can find and share our #PumpkinWeek recipes online by searching the hashtag on Facebook, Instagram, Twitter, etc. Add cake mix, pumpkin puree, and mini chocolate chips to a bowl, and stir with a spatula until completely combined. Remove from microwave and pour over chocolate chips. When I made it, I was not quite sure if I was going to frost a cake, cookies, or brownies. So if you’re in the mood to whip up a delicious little cake filled with fall flavors, then you’re only about a half hour away from chocolate pumpkin cake bliss! Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then mix with the remaining 100g pumpkin batter. The following spring likely distracted me with berries and other light, bright flavors, so I tucked this recipe away in my mind. No layers need apply here. Dip truffles in chocolate; allow excess to drip off. Thank you, Mary Ann! Either way, it’s yummy. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and … Pour melted chocolate onto parchment paper. And saving calories in the cake leaves more calories to “spend” on wine, which is wonderfully convenient because this cake just happens to pair deliciously with a good pinot noir! You love it. It doesn’t bake up as high as regular cakes so you end up with a nice, compact piece of cake that no one feels bad about eating because it’s small. Perfect recipe…..easy, peasy and delicious. It's a delicious paired with red wine! Cut into squares and serve. Sign up for the newsletter to receive the latest seasonal, fresh, homemade recipes. Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache. Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen. 3/4 cup dark cocoa powder (such as Hershey’s Special Dark), 1 cup pumpkin pie filling (the canned stuff). PIN IT FOR LATER. Pumpkin Scones from The Freshman Cook. There’s that’s better. Pumpkin Cheesecake Bars from The Bitter Side of Sweet. Brown Butter-Hazelnut Pesto Ravioli with Crispy Mushrooms, Cranberry & White Chocolate Burnt Basque Cheesecake, Dark Chocolate Cake with Pumpkin Pie Frosting, My Fare City: Charleston, SC Restaurant Reviews, Parmesan & Sage Crusted Grilled Cheese with Prosciutto & Fig, Pumpkin Brown Butter Chocolate Chunk Cookies. Pumpkin Stew with Chicken and Black Beans from Palatable Pastime. Say hello to rich, dark and delicious. Moist, rich chocolate cakes are glorious, indeed, Erin! Scrape down the sides of the bowl and stir to ensure it is well mixed. I also know that when I brought it into work the next day, it didn’t last very long. *If you’re using a dark or coated cake pan, you may need to bake it for a few extra minutes. It’s the perfect #nonpumpkinspice pumpkin snack cake ever! In this case, pumpkin is the star of the show just as we all start to get into the fall spirit. You could alternate them in the pan, or pour in the pumpkin spice batter then the chocolate over top. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set … #PumpkinWeek is a virtual event in which a group of food bloggers come together to create a bunch of delicious recipes featuring a specific ingredient. Pour into baking dish. As with anything that only has a few ingredients, the better-quality ingredients you use, the better flavor you’ll get. I have been whipping up quite a few fall recipes these past couple of weeks. Melt the dark chocolate chips in the microwave for 30 seconds then stir. Stir in cracker crumbs. holds the creamy pumpkin filling for a pumpkin-chocolate match made in I’m not normally a huge fan of chocoalte cake because growing up it was always dry and fell apart. (I told you it’s perfect for parties!). Remove the puree from the heat. Directions Everyone needs a few super easy recipes like this up their culinary sleeve 🙂, Aaaah, thanks so much, Chris! So much so that I’m not sure whether this is a breakfast cake or a dessert cake! In the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte. Lastly, we’ll use a cup of piping hot coffee that will not only give an assist to the dark cocoa powder, really sharpening the chocolate flavor, but it will also seal the deal in the moisture department. For the buttercream: Combine the pumpkin pie filling and cinnamon in a small saucepan and heat over medium heat. There are brands that use a mix of pumpkin and squash, and I’ve found that they don’t have as much flavor. It’s a perfectly imperfect, warm and rustic place - with dashes of elegance and pops whimsy - where “fabulousness” is a must. ( I told you it’s perfect for parties! ) Spices from Culinary with. 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