Pumpkin Cake with Mexican Chocolate Whipped Cream
This pumpkin cake is incredibly moist and pairs perfectly with a subtly spicy Mexican chocolate cream.
- Prep time
- 1 hr
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 1/3 cups sugar
- 3/4 cup vegetable oil
- 1/3 cup yogurt
- 1 teaspoon vanilla
- 2 cups pumpkin puree
- 4 eggs
- ½ cup semi-sweet chocolate chips
- 1 cup heavy cream ((cold))
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon cinnamon
- 1/2 teaspoon chili powder
- chocolate shavings (optional)
Instructions
- 1
Preheat oven to 350 degrees. Grease and flour a 9x13 inch sheet pan or 2 round cake pans.
- 2
Whisk together the flour, baking powder, baking soda, salt, and spices. In a separate large bowl, combine sugar and oil. Stir in yogurt, vanilla, and pumpkin. Beat eggs in one at a time, mixing very well after each addition.
- 3
Gradually add the flour mixture to the wet ingredients. Spread batter into prepared pans. Bake for 40-50 minutes. Cool completely.
- 4
While that’s happening, melt the chocolate chips and allow the chocolate to cool a bit. You can also use bittersweet or dark chocolate, but if you do, we suggest adding a tablespoon of powdered sugar to the cream. Whisk together the heavy cream, cocoa powder, cinnamon and chili powder. Whip for about 5 minutes, or just until the cream reaches the “stiff peaks” stage. In a large bowl, carefully fold about half of the cream into the chocolate. Then fold in the remaining cream.
- 5
When the cake is completely cool, layer the cream in the middle and on top of the cake. Garnish with chocolate shavings.