‘Tis the season for Pumpkin and Chocolate Swirl Cake!
November 18, 2014 § Leave a comment
Once you start baking with pumpkin this time of year, it seems you can’t stop! Every recipe beckons with its mix of spices, pumkin, and wonderful fall flavors! And your kitchen smells like heaven! This Dark Chocolate and Pumpkin Swirl Cake from Better Homes and Gardens, November 2014 is yet again a home run on a Sunday afternoon with a cup of coffee! Enjoy!
Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1 teaspoon finely shredded orange peel
2 tablespoons milk or orange juice
Preheat oven to 350 degrees F. Coat a 9×5-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.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. (Oops, we forgot to do that, hence the lack of “marble effect” but it still looks pretty and it IS delicious!!) Using a table knife, swirl through the batter. Bake for 55 to 65 minutes 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.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel. (We usually skip the glaze but it’s always a nice decorative addition.)