Chocolate Chip Pumpkin Cake

Chocolate Chip Pumpkin Cake- a moist pumpkin sponge with chocolate chips and sandwiched together with caramel icing. Perfect for a Halloween treat!

I have made some really nice pumpkin cupcakes with chocolate icing in the past, so I thought perhaps a full-sized pumpkin layer cake might work, with similar flavours. Pumpkin puree is so readily available in UK supermarkets now, it's much easier to make pumpkin treats here than it used to be.

This Chocolate Chip Pumpkin Cake is made of two layers of moist pumpkin sponge dotted with dark chocolate chips and a very indulgent caramel filling. It is one of the most delicious cakes I have ever made, if I do say so myself! It would be perfect for Thanksgiving dessert, a Halloween party, or as an alternative Christmas treat.

The caramel icing between the pumpkin cake layers is quite sweet, so I only use a very thin layer of it. You could swap it for a chocolate buttercream or perhaps some whipped cream. That would tone down the sweetness if you prefer it that way.

If you're a bit scared of eating pumpkin, or you think you won't like it, I dare you to try this recipe. I will be amazed if anyone could say that they didn't like it, after trying a slice! 

Make Chocolate Chip Pumpkin Cake

You'll find a printable recipe card with full instructions at the bottom of this post.

Main steps of the recipe:

Mix together the ingredients and split between two cake tins. Look at the yummy orange cake batter!

Bake in the oven- they rise beautifully.

Make the icing and pop it on the flat side of one of the cakes

Spread the icing over the cake

Sandwich together

pumpkin cake, caramel icing, chocolate chip

dessert, cake

American

Yield: 10Author: The Improving CookPin it

Chocolate Chip Pumpkin Cake

Chocolate Chip Pumpkin Cake- a moist pumpkin sponge with chocolate chips and sandwiched together with caramel icing. Perfect for a Halloween treat!

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:

For the cake:

• 1 425g tin of pumpkin puree
• 300g self-raising flour
• 200g butter
• 150g light Muscavado sugar
• 150g caster sugar
• 100 g dark chocolate chips
• 4  eggs
• 1 1/2 tsp bicarbonate of soda
• 1 tsp cinammon
• 1/2 tsp nutmeg

For the icing:

• 60g butter
• 100g light Muscavado sugar
• 30ml milk
• 125g icing sugar

instructions

1. Melt the butter for the cake batter in a small saucepan, on a low heat.

2. Beat the eggs in a large mixing bowl.

3. Add the pumpkin puree and the butter to the eggs and mix until well combined.

4. Add all the dry ingredients, except the choc chips, and mix using a hand mixer, or food processor, until smooth.

5. Add the choc chips and stir through.

6. Pour the mixture into two greased and lined 8 inch cake tins and smooth the mixture until it's even.

7. Pop in the oven at 170 (150 fan, gas mark 3) for 30 minutes, until a knife comes out clean.

8. While the cake is cooling, make the caramel icing- start by melting the butter and sugar on a low heat, in a small saucepan.

9. When fully melted, bring the mixture to the boil while you stir it continuously for 2 and a half minutes.
10. Take it off the heat and pour the milk in while continuing to stir.
11. Put the pan back on the heat, and allow the mixture to come to a good simmer.
12. Take it back off the heat again and leave to cool for 5 mins.
13. Sieve the icing sugar in and whisk on a high speed until it's completely smooth. It will seem as though the icing sugar lumps are never going to go, but keep whisking and I promise they do!
14. Leave to cool and set.  As it cools, it will thicken considerably.

15. Once the icing and the cakes are cooled cool spread the icing on one of the cakes with a spatula.

16. Sandwich the cakes together and serve!

NOTES:

Alternative fillings- whipped cream, chocolate buttercream

calories
597

fat (grams)
27.5

sat. fat (grams)
16.5

carbs (grams)
82.8

protein (grams)
6.7

sugar (grams)
55.2

Created using The Recipes Generator