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LOVE CHOCOLATE?
DARK CHOCOLATE AND PUMPKIN SWIRL CAKE
Cake
- Nonstick cooking spray
- 1 ¾ cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. Saigon cinnamon
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 large eggs
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 2 tsp. vanilla
- 1 cup canned pumpkin not pumpkin pie filling
- 3 ounces dark chocolate, melted
- 2 TB. Dutch cocoa powder e.g. Droste
Step 1
Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
Step 2
In a large bowl, whisk together flour, pumpkin pie spice, cinnamon , baking powder, baking soda, and salt; set aside.
Step 3
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Step 4
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Step 5
Divide batter in half. Add the melted chocolate (microwave chocolate 20 seconds, stir and repeat another 20 seconds. ) to the cocoa powder and then add to half of the batter; stir to combine.
Step 6
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 35 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
Step 7 Optional Icing
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make frosting consistency.
1 ½ cups powdered sugar
1 tsp. finely shredded orange peel
2 – 3 TB. milk or orange juice
Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
Step 2
In a large bowl, whisk together flour, pumpkin pie spice, cinnamon , baking powder, baking soda, and salt; set aside.
Step 3
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Step 4
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Step 5
Divide batter in half. Add the melted chocolate (microwave chocolate 20 seconds, stir and repeat another 20 seconds. ) to the cocoa powder and then add to half of the batter; stir to combine.
Step 6
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 35 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
Step 7 Optional Icing
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make frosting consistency.
1 ½ cups powdered sugar
1 tsp. finely shredded orange peel
2 – 3 TB. milk or orange juice
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