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 ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks/8 oz/256g) unsalted butter, softened
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
1. Preheat the oven to 350°F (180°C). Grease a 12-cup Bundt pan; dust with flour or cocoa.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
3. 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.
4. 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.
5. 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.
Makes 10 servings.
We like this rich, satiny glaze on top of our Tunnel o' Fudge Pumpkin Cake, but it's also delicious with other cakes—and for dunking pieces of fresh fruit or pound cake.
1 cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon butter
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.
Date: January 4, 2005