Chocolate Chunk Pumpkin Cake | Garnish and Glaze
Print Recipe
5 from 1 vote

Chocolate Chunk Pumpkin Cake

Prep Time20 mins
Cook Time1 hr 13 mins
Total Time1 hr 33 mins
Servings: 16
Author: Garnish and Glaze

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 1/4 cups granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate cut into chunks, about 1 1/2 cups
  • 1 15 ounce can pumpkin
  • 3/4 cup canola oil
  • 6 eggs, beaten

For the Caramel Sauce:

  • 1/4 cup 1/2 stick butter
  • 1/2 cup brown sugar
  • 1/4 cup dark Karo syrup
  • 2 tablespoons molasses

For the Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons molasses

Instructions

  • Preheat oven to 350 degrees F and grease and flour a bundt pan VERY well. (Instead, I suggest making a smooth mixture of equal parts of oil, shortening, and flour and then brush that on.)
  • In a small bowl, combine 1/4 cup of the flour with the chocolate and set aside.
  • In a large bowl, mix together the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt. Make a well and set aside.
  • In a medium mixing bowl, combine all the wet ingredients: pumpkin, oil, and eggs. Add to the dry ingredients and mix until combined. Add the flour coated chocolate and stir until just combined. Pour into pan and bake for 60-70 minutes until toothpick comes out clean (mine took 70). Let it cool for 10 minutes before removing from pan. Allow it to cool 30 more minutes before applying the sauce.
  • Make the caramel sauce about 20 minutes after remove the cake from the pan. In a small pan, bring caramel sauce ingredients to a simmer until it begins to thicken (about 3 minutes). Remove from heat and let it sit for 5 minutes. Spoon over cake. Let cake cook completely before slicing.
  • Combine cream ingredients in a mixing bowl and beat with an electric mixer until it forms stiff peaks. Spoon or pipe onto pieces of cake and sprinkle with pumpkin pie spice. Serve.