This cake came highly recommended by a friend. I want to try and make it for Thanksgiving so I thought I would try it out a month early to make sure it "tastes" okay! It turned out really good, I cant wait to make it with the frosting!!
Ingredients
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 sticks (1/2 pound) soft unsalted butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 can (15 ounces) solid-pack pumpkin
2 ounces semisweet chocolate, melted
Chocolate Glaze:
1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter
2 3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 sticks (1/2 pound) soft unsalted butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 can (15 ounces) solid-pack pumpkin
2 ounces semisweet chocolate, melted
Chocolate Glaze:
1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter
Directions
Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.
Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch.
Cover with the remaining pumpkin batter, smoothing the top.
Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.
Chocolate Glaze :
In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.
Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.
Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch.
Cover with the remaining pumpkin batter, smoothing the top.Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.
Chocolate Glaze :
In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.
2 comments:
Even better than the web pics!!!
Ha! I just saw this cuz I'm showing DH people I was with tonight, so we're browsing blogs. He was like, "Hey, isn't that your cake?" Yep! Well, that one is YOUR cake, but he recognized it! Anyhow, glad you liked it & blogged about it. Fun!
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