@dhima.music: #Chey 9

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Thursday 27 August 2026 01:42:00 GMT
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Seriously can’t get over this *pumpkin chocolate chip cake* 🤤🎃🍫 it’s perfect moist & fluffy, studded with dark chocolate chips, and topped with the creamiest dark chocolate buttercream. FULL RECIPE 👇🏼 or at the link in my bio.  Ingredients Pumpkin Cake * 1 ½ cups (362g) canned pumpkin puree * ¾ cup (155g) brown sugar * ½ cup (104g) vegetable oil * ¼ cup (60g) milk * 1 large egg * 2 tbsp granulated sugar * 1 tsp apple cider vinegar * 1 tsp vanilla extract * 1 ¾ cups (230g) all-purpose flour * 1 tsp ground cinnamon * 1 tsp baking soda * ¾ tsp baking powder * ½ tsp ground nutmeg * ¼ tsp ground cloves * ¼ tsp salt * ⅔ cup chocolate chips + ¼ cup for topping Chocolate Frosting * ½ cup (113g) unsalted butter, room temperature * 3 tbsp dutch-processed cocoa powder * 1 cup (115g) powdered sugar * 1 tsp vanilla extract * ¼ tsp salt * 1-2 tbsp milk Instructions * Preheat oven to 350℉. Grease and line a 8×8” baking tin with parchment paper. * In a large mixing bowl, whisk together pumpkin puree, sugars, oil, milk, egg, vinegar, and vanilla until combined. Add flour, spices, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms. Fold in ⅔ cup chocolate chips.
 * Pour batter into prepared pan. Bake for 30-35 min or until toothpick inserted comes out clean. Cool in pan for 15 min before carefully transferring to a wire cooling rack to cool completely. * Prepare the frosting. In a large mixing bowl, use a handheld mixer to cream the butter until smooth. Sift in cocoa powder and powdered sugar. Combine on low speed until well combined. 
 * Mix in vanilla and salt. Slowly mix in milk, starting at 1 tbsp and adding more as needed until a smooth frosting forms. 
 * Frost cooled cake and finish with more chocolate chips on top. Serve with flaky sea salt and enjoy!
 #pumpkincake #chocolatecake #fallbaking #pumpkindessert
Seriously can’t get over this *pumpkin chocolate chip cake* 🤤🎃🍫 it’s perfect moist & fluffy, studded with dark chocolate chips, and topped with the creamiest dark chocolate buttercream. FULL RECIPE 👇🏼 or at the link in my bio. Ingredients Pumpkin Cake * 1 ½ cups (362g) canned pumpkin puree * ¾ cup (155g) brown sugar * ½ cup (104g) vegetable oil * ¼ cup (60g) milk * 1 large egg * 2 tbsp granulated sugar * 1 tsp apple cider vinegar * 1 tsp vanilla extract * 1 ¾ cups (230g) all-purpose flour * 1 tsp ground cinnamon * 1 tsp baking soda * ¾ tsp baking powder * ½ tsp ground nutmeg * ¼ tsp ground cloves * ¼ tsp salt * ⅔ cup chocolate chips + ¼ cup for topping Chocolate Frosting * ½ cup (113g) unsalted butter, room temperature * 3 tbsp dutch-processed cocoa powder * 1 cup (115g) powdered sugar * 1 tsp vanilla extract * ¼ tsp salt * 1-2 tbsp milk Instructions * Preheat oven to 350℉. Grease and line a 8×8” baking tin with parchment paper. * In a large mixing bowl, whisk together pumpkin puree, sugars, oil, milk, egg, vinegar, and vanilla until combined. Add flour, spices, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms. Fold in ⅔ cup chocolate chips.
 * Pour batter into prepared pan. Bake for 30-35 min or until toothpick inserted comes out clean. Cool in pan for 15 min before carefully transferring to a wire cooling rack to cool completely. * Prepare the frosting. In a large mixing bowl, use a handheld mixer to cream the butter until smooth. Sift in cocoa powder and powdered sugar. Combine on low speed until well combined. 
 * Mix in vanilla and salt. Slowly mix in milk, starting at 1 tbsp and adding more as needed until a smooth frosting forms. 
 * Frost cooled cake and finish with more chocolate chips on top. Serve with flaky sea salt and enjoy!
 #pumpkincake #chocolatecake #fallbaking #pumpkindessert

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