Chocolate Chip Pumpkin Cake Recipes

Steps:

• Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
• Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
• Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
• In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.
• Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Steps:

• Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
• Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
• Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
• Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.