A black cake made with pumpkin puree and with lots of cocoa and chocolate and coffee. Mix and bake in the same cake pan. Enjoy with a whipped pumpkin icing!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
1 9-inch cake pan
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt together in a 9-inch cake pan. Add cold brew, pumpkin puree, oil, and vanilla extract and mix thoroughly. Stir vinegar in until just combined.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Nutrition Facts

315 calories; protein 4.8g 10% DV; carbohydrates 58.7g 19% DV; fat 9.4g 15% DV; cholesterol 0mg; sodium 665.1mg 27% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2019
I was worried about this at first, because the batter and when cooking it it smelled horrible like it was burned nuts and there was NO sweetness or flavor at all. I was worried the recipe might need to be tweaked. I was expecting it to turn out not great, and after it was done I tried it and I was pleasantly surprised! It's very moist and just the right sweetness to be paired with a homemade icing. Very almost dark chocolatey taste , almost fudgey in consistency and such an easy throw together recipe I'm sure to use again! Read More
Advertisement