Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!
I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.
As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?
The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. 🙂 Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? 🙂
This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! 🙂
for Pumpkin Spice Chocolate Chip Cake
- 2 cups white whole wheat flour
- 1 cup white sugar
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1 15 ounce can pumpkin puree [not pumpkin pie filling]
- 1/2 cup skim milk
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
for Nutella Frosting
- a generous 3/4 cup Nutella
- 4 ounces cream cheese, softened [regular or Neufchatel]
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar [perhaps more]
- 2-3 tablespoons milk [perhaps more]
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.
Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.
Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.
Cool completely, then frost.
To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.
Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.
Time: 45 minutes [10 minutes active] + time to cool.
Yield: 16-20 servings, depending how you cut it.