Spiced chocolate pumpkin cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 161) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cocoa whip; Whiskey caramel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute chocolate chips for chocolate.

  • BerkeleyBecca on May 27, 2026

    Easy, as most recipes in this cookbook are. Nice texture.

  • Jviney on September 18, 2023

    This was good, the cake was definitely done and cracked at 45 minutes. I think next time I’d leave out the cayenne if serving to kids. And note that one recipe of frosting really didn’t cover the cake, probably would try 1.5x next time. I took the mini chocolate chips advice and it works really well.

  • hibeez on April 01, 2023

    I made this in two 6" round pans. On one, I sprinkled the cinnamon-sugar cayenne mix on top; the other I served plain. Used about 1/3 black cocoa 2/3 dutch process cocoa and it gave it a deeper more intense chocolatey flavor and color. Used mini chocolate chips because that's what I had - would do that again for little bits of chocolate. Would up the cayenne next time around. Very moist and not too sweet. Didn't taste the olive oil as much as in the pumpkin olive oil cake in this book - which was fine.

  • ellwell on October 11, 2022

    This was a good cake with a really nice texture. Mine cracked on top also, but it was still great. Fully cooked by 45 minutes. I didn't detect much flavor from the pumpkin, it tasted mostly of chocolate. The glaze was a nice complement. I would make it again.

  • robinswood on February 13, 2021

    thought it was overbaked because it cracked across the top in spite of removing from oven early, but was plenty moist inside. I would increase the pepper next time. did not glaze it so no comment on that.

  • Devons on January 04, 2021

    Delicious. Baked in 9 inch round cake pan. Did not require full baking time — 35 minutes was sufficient in my oven. Top did crack, making me wonder if the baking temperature is too high for a larger round cake pan. Matter, taste not impacted and it is really delicious. Added a little extra cayenne for omph:-)

  • rosyannposy on November 28, 2020

    This was delicious. Ran out of chocolate chips so used chopped Mexican chocolate from Rancho Gordo that I had in cupboard. So good! Even pumpkin hating husband liked it.

  • bwhip on November 16, 2020

    My wife and I really loved this one, especially for the fall. Just the right amount of pumpkin flavor in the cake. Only thing I'll change next time I make it is to double the amount of glaze.

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