Ditch the pumpkin pie and grab some of this mocha fudge frosted pumpkin cake instead.
I rarely make the same dish twice- and if I do, it takes a while before get back to it. Take my salted chocolate chip cookies [2]– one of my favourite cookies. However, the last time I baked them was about four months ago. Obviously, this is not because I don’t like them. I just have far too little time and far too many things I would like to make.
But this pumpkin cake recipe has a different story. We were first acquainted during my freshman year of high school. I wanted to venture out into the world of fall baking and pursue a pumpkin-themed recipe, but I was appalled by the use of canned vegetables in dessert, partially because fall lends such beautiful squash and pumpkins for baking. So, I did a little cake test to compare whether the canned stuff beat the real stuff. And obviously, the real stuff beat the canned stuff (if you scroll down to the end of the post, I have some instructions on how you can make your own pumpkin puree at home).
Several weeks ago, fall turned up at my door, as it does each year around mid-September. So did the pumpkins. I decided to revisit this pumpkin cake recipe, as I plan to do each fall but never get to it. Instead of making a cake, however, I made a loaf of pumpkin bread, studded with chocolate chips and chopped nuts. It was delicious. I made it again the following week. Then, I decided to pair it with even more chocolate- a mocha fudge frosting, to deem it appropriate for a more formal occasion.
The combination of fall spices, chocolate and coffee reminds me of the much-sought-after pumpkin spice latte that entices people during the season. The cake itself is very soft, light and totally appropriate for fall. The versatility of this dessert never fails to impress me. You can make it as complicated as you’d like. A simple loaf cake (dubbed pumpkin bread) usually does the trick for me, but if you’re up for something a little fancier, try it with the mocha frosting.
**NOTE** Some people have complained that their icing was too thin to their liking. If you chill it long enough AND place it in the freezer, this shouldn’t be the case. But if you are worried about the consistency, just use 1 cup of cream, and you can always add more in later on if it becomes too thick.
Let’s tackle this pumpkin cake with mocha fudge frosting recipe!
Do you have pumpkin leftover? Check out these pumpkin recipes!
URLs in this post:
[1] Image: https://www.hotchocolatehits.com/wp-content/uploads/2015/11/moist-pumpkin-cake-recipe.jpg
[2] salted chocolate chip cookies: https://www.hotchocolatehits.com/2015/05/salted-chocolate-chip-cookies.html
[3] Image: https://www.hotchocolatehits.com/wp-content/uploads/2015/11/pumpkin-cake-with-mocha-fudge-frosting.jpg
[4] Print Recipe: https://hotchocolatehits.com/wprm_print/23264
[5] Pin Recipe: https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fhotchocolatehits.com%2F2015%2F11%2Fmocha-pumpkin-cake-recipe.html%2F&media=https%3A%2F%2Fhotchocolatehits.com%2Fwp-content%2Fuploads%2F2015%2F11%2FScreenshot-2023-08-24-at-10.25.07.png&description=Pumpkin+Cake+with+Mocha+Fudge+Frosting&is_video=false
[6] Rate Recipe: #commentform
[7] how to make your own pumpkin purée: https://www.hotchocolatehits.com/2016/11/baking-101-pumpkin-puree.html
[8] Mini gingersnap pumpkin cheesecakes: https://hotchocolatehits.com/2014/10/mini-gingersnap-pumpkin-cheesecakes.html/
[9] Pumpkin pie: https://hotchocolatehits.com/2016/11/ultimate-pumpkin-pie.html/
[10] Whole wheat pumpkin pancakes: https://hotchocolatehits.com/2021/10/fluffy-whole-wheat-pumpkin-pancakes.html/
[11] Baked pumpkin doughnuts: https://hotchocolatehits.com/2018/03/baked-pumpkin-doughnuts.html/
[12] Image: https://www.hotchocolatehits.com/wp-content/uploads/2015/11/mocha-pumpkin-cake1.jpg