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–+ servings

The best super moist chocolate cake

Nourished Heritage Home
A moist, decadent chocolate cake that is perfect for every occasion! Coated in swathes of indulgent chocolate buttercream icing it is delicious enjoyed with a cup of coffee or tea.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 1 22cm cake

Equipment

  • 1 Stand mixer
  • 1 22cm cake tin
  • 1 Spatula

Ingredients
  

Ingredients

  • 3 cups steamed and mashed pumpkin
  • 1 cup vegetable or olive oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 cups plain (all-purpose flour)
  • 1 ½ teaspoon baking powder
  • 1 ¼ teaspoons bicarbonate of soda (baking soda)
  • ¾ cup cocoa powder
  • 60 milliliters milk

Chocolate buttercream Icing

  • 500 g butter
  • 500 g icing sugar (powdered sugar)
  • ½ cup cocoa powder

Instructions
 

Instructions for cake

  • In the bowl of your stand mixer, place your pumpkin, oil, eggs, sugars and milk. Mix until just combined.
  • To the mixed wet ingredients, add the flour, coco powder, baking soda and baking powder. Mix until just combined.
  • Pour the cake mix into a buttered and floured cake tin (or line a cake tin with baking paper/parchment).
  • Preheat the oven to 160C degrees Celsius (or 350 Fahrenheit).
  • Bake for 90 minutes.
  • The cake should be cooked when a skewer should be able to be inserted into the centre of the cake and be clean when it is pulled out of the cake.
  • Allow the cake to cool completely before completely before removing from cake tin/pan.
  • Store in an airtight container.

Instructions for chocolate buttercream icing:

  • In your stand mixer beat butter and vanilla until pale and fluffy
  • Sift icing sugar and cocoa powder into a bowl
  • Add a few tablespoons of the icing sugar and cocoa mixture at a time, making sure to beat well after each addition. If you add it too quickly the buttercream won't be as fluffy. If you're tight on time, you can add about 1/4 cup at a time and it will still turn out ok, just not quite as fluffy. If the mixture becomes too thick, add some milk (full fat) a tiny bit at a time to loosen the icing up. Make sure the milk isn't too cold or it will cool the icing down and make it difficult to work with.
  • Apply the chocolate buttercream to the cake. I like to use my spatula for this job.
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