Try Something New With Spiced Chocolate Pumpkin Cake

Whether you’re looking for a fresh take on Thanksgiving dessert or just want a sweet treat this week, this spiced chocolate pumpkin cake will hit the spot!

Ingredients

• Non-stick spray
• 2 eggs
• 150 grams (3/4 cup, packed) brown sugar
• 230 grams ( 1 cup) + 1 tbsp. pumpkin puree, divided
• 1/2 cup extra virgin olive oil
• 1/2 cup + 1 tbsp. whole milk, divided
• 1 tsp. vanilla extract
• 1 1/4 tsp. ground cinnamon, divided
• 1/2 tsp. Diamond Crystal (or 1/4 tsp. Morton’s) kosher salt, plus more
• 2 pinches cayenne pepper, divided
• 45 grams (1/2 cup) unsweetened Dutch-process cocoa powder
• 125 grams (1 cup) all-purpose flour
• 1 tsp. baking soda
• 85 grams (1/2 cup) bittersweet or semisweet chocolate chips or chopped chocolate
• 110 grams (1 cup) powdered sugar
• Pinch ground cloves

Making the Cake
The cake can be baked in an 8″x8″ baking pan, 9″x9″ baking pan, 9″ round cake pan, or 9″x5″ loaf pan, so you can use whatever you have on hand or what works best for you. After preparing the pan with parchment paper and non-stick cooking spray, you make the batter. First, the eggs and brown sugar are whisked, then the rest of the wet ingredients are added and the dry ingredients are added last.

The cake bakes at 350° for 45 – 55 minutes if you use a square or round cake pan and 55 – 65 minutes if you use a loaf pan, a cake tester or toothpick should come out clean when the cake is done. The cake then cools for 15 minutes in the pan on a wire rack; after 15 minutes, take the cake out of the pan and let it cool completely on the rack.

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Making the Glaze
While the cake cools, you’ll combine powdered sugar, ground cloves, kosher salt, pumpkin puree, whole milk, cinnamon, and cayenne pepper to make the pumpkin spice glaze. The glaze should pour easily, so thin it out with milk a few drops at a time until it reaches the right consistency.

When the glaze is completely cool, pour the glaze over the cake and let it set up for 20 minutes before slicing and serving.