Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) package semisweet chocolate chips
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined. Stir in the chocolate chips and coffee.
- Step 4: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Step 5: Let the cake cool completely in the pan before frosting. (A cream cheese frosting or chocolate ganache are popular choices).
- Step 6: Once cooled and frosted, slice and serve.
Notes
- Store leftover cake, tightly covered, at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm, gooey experience, reheat individual slices briefly in the microwave or oven.
- Serve this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
- To ensure even baking and prevent a dry cake, don't overmix the batter; mix until just combined to maintain the moist texture provided by the coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American