Chocolate Pumpkin Poke Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9-12 servings
Ingredients
For the cake:
  • ½ cup pumpkin puree
  • ¼ cup buttermilk
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups (4 ounces) thawed cool whip
  • chocolate curls
  • chocolate syrup
For the ganache:
  • ¼ cup half-and-half or heavy cream
  • ⅔ cup semi-sweet chocolate chips
For the pumpkin spice whipped topping:
  • 1 cup (2 ounces) thawed cool whip
  • ½ cup pumpkin butter
Directions
To make the cake:
  1. Preheat the oven to 350˚F. Grease an 8x8" metal baking pan with non-stick cooking spray. Set aside.
  2. Stir the pumpkin puree and the buttermilk together in a small liquid measuring cup. Set aside.
  3. In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Using a hand mixer (or a stand mixer fitted with the whisk attachment), cream the butter, sugars, and vanilla together in a medium mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Add the pumpkin mixture and dry ingredients to the butter/sugar mixture alternately, beating well after each addition. I start with ⅓ of the dry ingredients, then ½ of the pumpkin mixture and so on ending with the last ⅓ of the dry ingredients.
  6. Pour cake batter into prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  7. When the cake is cool, prepare the chocolate ganache.
To make the chocolate ganache.
  1. Heat the half-and-half or heavy cream in a small saucepan over medium high heat. When it comes just to a boil, remove it from the heat, and add in the chocolate chips. Cover and let sit for five minutes. Remove the lid and stir until completely smooth.
  2. Let cool 15 minutes. Meanwhile, make the pumpkin spice whipped topping.
To make the pumpkin spice whipped topping:
  1. Fold the pumpkin butter and one heaping cup of cool whip together until combined and smooth. Set aside in the refrigerator.
To assemble to poke cake:
  1. Poke holes in the cake with the round end of a wooden spoon. Pour the cooled ganache over the cake. Drop large dollops of the pumpkin spiced whipped topping over the ganache with two large spoons. Spread into an even layer carefully with a rubber spatula or knife.
  2. Finish cake by topping with approximately 2 cups of cool whip. Serve immediately; cut into squares and top with chocolate curls and/or a drizzle of chocolate syrup.
Notes
If you are not serving immediately, cover and refrigerate after spreading with the pumpkin spice whipped topping. Then, let sit at room temperature for one hour before serving, topping with the additional cool whip and garnishes just before serving.
The total amount of cool whip is 6 ounces. I buy a 12 ounce container, use half, and freeze the rest for use in the future.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chocolate-pumpkin-poke-cake/