Looking for a way to use some of that leftover pumpkin puree? Or perhaps you didn’t get quite enough pumpkin pie for Thanksgiving? You may just be a true pumpkin lover, but even if you aren’t, this cake is delicious for dessert, parties or just on a cold night.
It’s even the perfect cake to drop off on a friend’s doorstep just because they could use a hug or a hand or a piece of delicious cake. Jamie from My Baking Addiction should know, since that’s exactly what she did. And right now, if you’re a blogger yourself, you can head to Jamie’s site to enter the holiday recipe exchange for the next 24 hours. This week’s theme has been chocolate, and there are some fantastic recipes to explore there as well.
And Jamie, thank you for being that friend with the cake during a time when I needed all those things: friends, cake and a helping hand.
Pumpkin and Chocolate Marbled Bundt Cake adapted from My Recipes
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups pumpkin puree
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (below)
Preheat oven to 350 degrees F. Grease and butter a 12-cup Bundt cake pan. Set aside. Beat butter and sugar until creamy. Add in eggs one at a time, beating after each egg. Add in vanilla and mix. Separate the batter into two bowls.
In one bowl, beat in the pumpkin mixture. Stir together 1 ¾ cups of the flour, 1 teaspoon baking powder, ½ teaspoon salt and the pumpkin pie spice. Add flour to the bowl and mix just until incorporated. In a separate bowl, mix together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt and the cocoa powder and then add alternating with the buttermilk to the second mixing bowl and mix just until blended.
Spoon half of the batter into a greased and floured 12-cup Bundt cake pan. Drop the chocolate batter into the pumpkin. Repeat by spooning pumpkin and chocolate until all batter is used. Run a butter knife through the cake mixture center of the pan several times. Then swirl by running the knife the other way in strokes 10 or so times around the entire pan.
Bake at 350 degrees F for 55-60 minutes. Allow to cool for 10-15 minutes before inverting and releasing the cake. Cover with warm chocolate glaze and allow to sit until glaze is set.
4 ounces chopped semisweet chocolate
½ cup heavy whipping cream
1 tablespoon butter
1 teaspoon maple syrup
In a double boiler, add chocolate, cream, butter and maple syrup. Melt and mix. Pour over warm cake.