Oh, let me tell you about my absolute favorite fall recipe: Chocolate Hazelnut Pumpkin Cake! Not only is it delicious, but it also brings a little piece of cozy childhood nostalgia with each bite. You see, when the air turns crisp and the leaves change color, that’s when I whip this cake up in my kitchen. It reminds me of the delightful autumn afternoons spent at my grandma’s house, where she always had freshly baked goodies waiting for us, and this cake often made the star appearance.
Now, if you’re wondering what sets this cake apart, it combines the rich flavors of chocolate with the warmth of pumpkin and the earthy nuttiness of hazelnuts. Seriously, it’s like all your favorite seasonal treats had a party, and you’re invited! Whether it’s for a cozy family gathering, a Thanksgiving treat, or just to treat yourself, this cake is sure to impress. Let’s dive into the details of what makes this Chocolate Hazelnut Pumpkin Cake scrumptious!
What’s in Chocolate Hazelnut Pumpkin Cake?
Pumpkin Puree: The star of our show! This adds moisture and a subtle sweetness, making the cake super soft and fluffy. You can absolutely use canned pumpkin puree to simplify things, but roasting your own pumpkin adds a lovely depth of flavor.
All-Purpose Flour: The backbone of our cake! I typically go for an organic brand, but any good all-purpose flour will do. It gives the structure we need for that perfect cake crumb.
Cocoa Powder: We need this to give our cake its rich chocolate flavor. I opt for Dutch-processed cocoa, as it lends a deeper, smoother taste.
Coconut Sugar: Not just for a sweetener, but it adds a hint of caramel flavor, which pairs beautifully with the pumpkin. You could substitute brown sugar if that’s what you have on hand!
Ground Cinnamon, Nutmeg, and Ginger: Fall spices galore! These are essential for that warm, cozy aroma that fills your kitchen as it bakes.
Baking Powder and Baking Soda: To help our cake rise and become fluffy!
Eggs: They bind everything together, giving structure to your cake. Room temperature eggs are best, so give them a little time out on the counter before you bake.
Hazelnuts: Toasted and chopped hazelnuts are such a treat in this cake, providing that lovely crunch and nutty flavor that I can’t get enough of. Try toasting them lightly before adding for an extra flavor boost!
Dark Chocolate Chips: Who can resist? Those little melty morsels throughout the cake are pure bliss. Go for a good-quality chocolate, preferably 60-70% cacao for balance.
Is Chocolate Hazelnut Pumpkin Cake Good for You?
Ah, the classic question! Well, while this cake is a treat and not a meal, there are some surprising health benefits to it.
Pumpkin: This superstar is rich in vitamin A, which is fantastic for your eyesight, and it’s full of fiber, helping digestion. It’s a win for health!
Hazelnuts: Packed with healthy fats, fiber, and vitamins, these little nuts can support heart health and add nutritious crunch!
Now, while this cake does have some health goodies going on, let’s not kid ourselves—it’s still cake, and should be enjoyed in moderation. A slice accompanies with a warm cup of tea or coffee can truly brighten your day!
Ingredients List
– 1 cup pumpkin puree
– 1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 cup coconut sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger (optional)
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 3 large eggs
– ½ cup hazelnuts, toasted and chopped
– 1 cup dark chocolate chips
– ½ cup vegetable oil or melted coconut oil
*This recipe yields about 8 servings—unless you have a cake-loving crowd, in which case you might want to double it!*
How to Make Chocolate Hazelnut Pumpkin Cake?
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
2. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, cocoa powder, coconut sugar, cinnamon, nutmeg, ginger, baking powder, and baking soda until well combined.
3. **Combine Wet Ingredients:** In another bowl, mix the pumpkin puree, eggs, and oil until smooth.
4. **Combine:** Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix; a few lumps are perfectly okay!
5. **Add the Goodies:** Fold in the chopped hazelnuts and chocolate chips, saving a few to sprinkle on top if you’re feeling fancy.
6. **Bake:** Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick comes out clean from the center.
7. **Cool and Serve:** Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. It’s the hardest part, I know – the smell will get you!
Sweet Tips and Variations
– **Frosting Fun:** Consider topping your cake with a simple whipped cream or a chocolate ganache if you want to take it to the next level!
– **Nutty Swaps:** If you’re not a fan of hazelnuts, chopped walnuts or pecans work great too!
– **Extra Flavor:** For a little coffee kick, add a tablespoon of instant espresso powder in the dry ingredients. It really heightens the chocolate flavor!
This Chocolate Hazelnut Pumpkin Cake is not just a recipe; it’s an experience, a taste of cozy memories, and a perfect way to celebrate the season! So roll up your sleeves, preheat that oven, and let the deliciousness unfold. I can’t wait to hear how it turns out for you. Don’t forget to share your baking adventures with me! Enjoy!