This chocolate pumpkin cake has a deep, rich chocolate flavour with hints of pumpkin spice. A cross between a pumpkin pie and chocolate cake, and topped with a thick layer of fluffy whipped cream. A decadent cake perfect for the holidays!
If you will be using coconut whipped cream made from scratch, the canned coconut milk must be refrigerated for at least 8 hours, or overnight.
Chocolate Pumpkin Cake
Preheat oven to 350°F. Grease an 8 inch round cake pan with cooking spray and place a sheet of parchment paper in the bottom of the pan.
Whisk together the flour, cocoa powder, salt, baking soda, baking powder, and pumpkin pie spice in a medium bowl and set aside.
Whisk pumpkin puree, oil, and sugar together in a mixing bowl. Mix in the milk and egg.
Slowly add the dry ingredients (flour, cocoa powder, salt, spices, baking soda, and baking powder) into the bowl and mix until combined.
Pour the cake batter into the prepared pan and bake for between 29-39 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Leave the cake in the pan until cooled completely. Once cooled, top with whipped topping of choice and serve. If making coconut whipped cream from scratch, see instructions below.
Coconut Whipped Cream
Place a large mixing bowl into the freezer for 10-15 minutes to chill.
After the bowl has chilled, remove the cans of coconut milk from the fridge (do not shake them). Scoop out the thick coconut cream from the top and place it in the bowl, leaving behind the liquid.
Whip the coconut cream for one minute, then add in the vanilla and powdered sugar. Scrape the sides of the bowl until the powdered sugar and vanilla are fully incorporated.
Whip the cream on medium high until stiff peaks form and the consistency is similar to that of whipped cream. This could take around 5 minutes.
Spread the whipped cream on top of the cake in an even layer.
Dark Chocolate Shavings
Use a grater of any size (it can be a cheese grater) to carefully grate the dark chocolate into a bowl. Sprinkle on top of the whipped cream. Enjoy!
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Notes
PUMPKIN PIE SPICE: If you don't have pumpkin pie spice, you can use the following combination of spices: ½ tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspiceWHIPPED CREAM: For a thinner layer of whipped cream, use 1 can coconut milk then add 2 tablespoon powdered sugar and ½ teaspoon vanilla extract.You can also use any regular whipped cream instead of coconut whipped cream.Storage and Freezing Instructions: This cake should be kept in the fridge, covered for up to 4 days. If you want to make the cake ahead of time, you can also freeze it (without the coconut whipped cream). To do this, wait for the cake to cool completely, then wrap it tightly in plastic wrap. Then wrap it in tin foil and place in the freezer.24 hours before serving, remove the cake from the freezer and let it thaw in the fridge before adding the whipped cream.