Pumpkin Cake with Chocolate Drizzle

This pumpkin cake is a rich and indulgent dessert featuring a velvety pumpkin filling on a crisp chocolate biscuit base, topped with a drizzle of chocolate. The warm spices in the filling perfectly complement the natural sweetness of the pumpkin, while the chocolate adds a luxurious touch. Ideal for festive occasions or as a personal treat, this dessert is both comforting and elegant.

Prep Time 20

Cook Time 50

Cooling Time 2

Total Time 3 10

Servings Portions

Ingredients

Instructions

Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
Crush the chocolate biscuits into fine crumbs using a food processor or a rolling pin.
200 g chocolate biscuits
Mix the crumbs with the melted butter until fully combined.
75 g unsalted butter
Press the mixture evenly into the base of a greased 20cm springform pan. Chill in the fridge while you prepare the filling.
In a large bowl, whisk together the pumpkin puree and cream cheese until smooth.
400 g pumpkin puree, 150 g cream cheese
Add the sugar, eggs, spices and vanilla extract, mixing until fully incorporated.
100 g caster sugar, 2 large eggs, 1 tsp ground cinnamon, ½ tsp nutmeg, ¼ tsp cloves, 1 tsp vanilla extract
Pour the pumpkin filling over the chilled biscuit base, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the centre.
Let the cake cool in the pan for 30 minutes before transferring it to the fridge to chill for at least 2 hours.
Once chilled, drizzle the melted dark chocolate over the top. Allow the chocolate to set before slicing and serving.
100 g dark chocolate

Notes

Serving Suggestions for Pumpkin Cake with Chocolate Drizzle:

Enjoy on its own, or pair with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Nutrition

Pumpkin Cake with Chocolate Drizzle

Ingredients

For the base:

For the filling:

For the topping:

Instructions

Notes

Nutrition