Pumpkin Cake With Mocha Fudge Frosting

Ditch the Pumpkin Pie and grab some of this pumpkin cake instead. Studded with chocolate chips, walnuts and swirled with mocha fudge frosting, the coffee-chocolate combo complements the cinnamon-nutmeg flavor perfectly.

Ingredients

For the cake:
Pumpkin puree 2 Cup (32 tbs)
Vegetable oil 1 Cup (16 tbs) (or any flavourless variety)
Vanilla extract 1 Teaspoon
Eggs 4
Sugar 2 Cup (32 tbs) (brown, white or a combination)
Baking powder 1 Tablespoon
Baking soda 2 Teaspoon
Ground cinnamon 2 Teaspoon
Ground nutmeg 1 Teaspoon
Salt 1/2 Teaspoon
All purpose flour 2 Cup (32 tbs)
Chopped walnuts 1/2 Cup (8 tbs) (optional)
Chocolate chips 1/2 Cup (8 tbs) (any kind you like, also optional)
For the mocha fudge frosting:
Heavy cream 1 1/2 Cup (24 tbs)
Butter 2 Tablespoon (doesnt matter if it is salted or unsalted)
Instant espresso powder 1 Tablespoon
Chocolate 350 Gram (I like to use a combination of milk and dark chocolate)
For the topping:
Chopped almonds 2 Tablespoon
Pumpkin seeds 2 Tablespoon
Chopped dried cranberries 2 Tablespoon

Directions

For directions, please watch the video.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 16

Nutrition Facts

Serving size

Calories 581Calories from Fat 321

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 353 mg14.71%

Total Carbohydrates 62 g20.7%

Dietary Fiber 3 g12%

Sugars 41 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet