Chocolate Pumpkin Cake
We are far enough into October that I can blog about a pumpkin recipe without feeling as though I’m dragging anyone down who has been trying to eek out a few more weeks of summer desserts.
In the past I shared with you pumpkin recipes such as Pumpkin Chocolate Brownies, Pumpkin Ginger-O Brownie Cups and Pumpkin Cake with Caramel Cream Cheese Frosting.
Today it’s all about Chocolate Pumpkin Cake. Not a blended cake; but rather, a cake batter that is divided in half. Then pumpkin puree is added to one half while melted chocolate and chocolate chips are added to the other. It is a dense cake reminiscent of a decadent brownie rather than a light cake.
The bundt pan creates such a lovely pattern for the Chocolate Pumpkin Cake. To give an additional autumn boost, I dusted the top with a combination of confectioners sugar, cinnamon, ginger and cloves. I must admit that I was tempted to dust this delicious mixture over everything I ate!
You may find yourself baking Chocolate Pumpkin Cake all year long. Yup, it’s that good!
|Chocolate Pumpkin Cake|| |
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, softened
- 2½ cups sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1½ teaspoons vanilla extract
- 8 ounces semisweet or bittersweet chocolate chips, melted and cooled
- 1 cup semisweet or bittersweet chocolate chips
- ¼ cup confectioners sugar
- couple of dashes of ground cinnamon
- couple of dashes of ground ginger
- dash of ground cloves
- For the Cake:
- Preheat the oven to 350°. Set aside a 14 cup bundt pan.
- In a small bowl, stir together the cinnamon, ginger and cloves. Mix this into the pumpkin puree.
- Whisk together the flour and baking soda and set aside.
- Cream the butter and sugar together in a large mxing bow until light and creamy, about 3 minutes, scraping down the bowl as needed. Add the eggs, one at a time. Blend in one-half of the dry ingredients, followed by the sour cream and vanilla. Lastly, blend in the remaining dry ingredients.
- Transfer one-half of the batter to a large mixing bowl. Stir in the pumpkin puree mixture. Set aside.
- Blend in the melted chocolate to the other half of the batter. Remove from the mixer and fold in the chocolate chips.
- Spray the bundt pan with nonstick cooking spray. Spoon a layer of the chocolate batter around the bottom of the pan. Top that with a layer of the pumpkin batter. Continue doing this until all of the batter has been added to the pan. Use a small metal spatula to gently swirl the two batters.
- Bake at 350° for 55 minutes. Remove from the oven and cool completely in the pan.
- For the Topping:
- Stir together the confectioners sugar, cinnamon, ginger and cloves. Set aside.
- Once the cake is cool, invert the cake onto a cooling rack. Place the cooling rack over wax paper and sift the top and sides with the topping.