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.
