Dark Chocolate and Pumpkin-Swirl Cake | Midwest Living
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Dark Chocolate and Pumpkin-Swirl Cake

Dark Chocolate and Pumpkin-Swirl Cake

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  • Makes: 12 servings
  • Yield: 1 loaf
  • Prep 30 mins
  • Bake 55 mins to 1 hr
  • Stand 20 mins

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Ingredients

    Cake
  • 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 -3 tablespoons milk or orange juice

Directions

  1. Cake Preheat oven to 350 degrees F. Coat a 9x5-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.
  2. Cake In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  3. Cake In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
  4. Cake Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
  5. Cake Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
  6. Cake Add the two batters to the loaf pan, alternating between pumpkin and chocolate. 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.
  7. Cake 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.

Nutrition Facts

(Dark Chocolate and Pumpkin-Swirl Cake)

Servings Per Recipe 12, sodium (mg) 216, fiber (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 42, Fat, total (g) 12, vit. C (mg) 3, cal. (kcal) 341, vit. A (IU) 3474, iron (mg) 2, pro. (g) 4, calcium (mg) 60, sugar (g) 40, Potassium (mg) 155, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 57, Niacin (mg) 1, sat. fat (g) 7, Riboflavin (mg) 0, chol. (mg) 53, Thiamin (mg) 0

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