Dark Chocolate Chunk Pumpkin Cake

I made this cake on my day off, and there maybe only one piece left of the whole cake. The kids have gobbled it all up. That's how good it is. Enough said, get in that kitchen and make one for your family. Do it!!! 

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Dark Chocolate Chunk Pumpkin Cake

Ingredients 

1¾ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¼ tsp pumpkin spice

½ cup  unsalted butter, softened

1¼ cups sugar

3 eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/3 cup milk

1 cup dark chocolate chunks 

Frosting:

8 ounces of cream cheese, room temperature 

8 Tbl spoons of unsalted butter, room temperature 

2 cups of icing sugar sifted

2 tsp pumpkin spice

1 tsp vanilla extract

Method:

Heat the oven to 350F. Coat the inside of a 9-inch pan with nonstick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the dark chocolate chunks.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.

Pumpkin Spice Cream Cheese Frosting:

In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until well combined. Gradually add the confectioners' sugar. Scrape down the sides of the bowl and add the pumpkin spice and vanilla. Mix until thoroughly combined.