If you have leftover pumpkin from Thanksgiving, here is a dessert recipe that transitions it right into the winter holiday season. I made it for a certain-someone’s birthday yesterday, but it would look lovely on your Christmas table as well.
This recipe is adapted from Maida Heatter’s Book of Great Chocolate Desserts.
Ingredients
2 3/4 cups sifted all-purpose flour
2 t baking powder
1 t baking soda
1/2 t salt
1.5 t cinnamon
1/ t ginger
1/4 t cloves
1/4 t nutmeg
3/4 cup unsweetened dutch-processed cocoa powder
1/2 pound butter
1.5 t vanilla extract
2 cups granulated sugar
4 eggs
1 lb pumpkin puree
optional: 1.5 cups walnuts
For the ganache:
6 T heavy cream
6 oz semisweet chocolate
Instructions
Place oven rack one-third up from the bottom and preheat oven to 325
Coat inside of bundt pan with butter (take very-soft-but-not-quite-melted butter and brush on thoroughly).
Dust very fine breadcrumbs (pulse through a food processor as necessary) on inside of buttered pan, shaking out excess. Set aside
Using a sifter or mesh strainer, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and cocoa. Set aside.
With an electric mixer, cream the butter, then beat in the sugar and vanilla. Add the eggs one at a time.
On low speed, add half the dry ingredients. Then mix in the pumpkin.
When the pumpkin is incorporated add the remaining dry ingredients.
Mix in the walnuts at this point if you would like. I did not do this myself.
Carefully turn the batter into the bundt pan, smoothing the top.
Let bake for 1.5 hours, until a toothpick inserted in the middle comes out clean.
When it is done, let the cake cool in the pan a good 30+ minutes before carefully turning over onto a cooling rack. Let cool several more hours before serving.
The original recipe does not call for icing but instead a dusting of confectioner’s sugar. In my opinion, however, icing is the best part of cake! So I made a simple ganache to drizzle over the top.
Ganache icing
Melt 6 ounces of semisweet chocolate with 6 tablespoons of heavy cream in a double boiler or a metal bowl placed over a pot of boiling water.
Stir continuously until chocolate is completely melted and incorporated into cream.
At this stage the icing will be very runny. If you want a very drizzly look you could apply it to the cake now. Otherwise let cool for about 15-20 minutes.
I just spooned it on top of the cake and sort of eased it over the sides at the indentations. I left the cake on the cooling rack over a lined baking sheet for easier cleanup.
I wasn’t sure how the combination of chocolate and pumpkin spices would taste, but — it worked! I also whipped up the remaining heavy cream with some maple syrup to serve on the side. This cake was delicious and enjoyed by all.
-R
I usually dust pans with flour rather than breadcrumbs but I still get sticking; did the breadcrumbs affect the flavor or texture at all?
Hi there. I didn’t notice any difference in flavor but you could see them on the bottom edges which I thought was a bit unappealing. But, probably better than sticking to the pan. It came out very easily.
I need to get a bundt cake pan! So many great bundt cake recipes floating around recently — including yours!
This was my first time using it! I’m looking forward to trying more recipes. Thanks for the comment!
Looks like a great recipe. I’m all for anything pumpkin at any time of the year. 😀 Can’t wait to try this! Thanks for sharing.
Thanks! I agree about pumpkin, I’m all for it too.
we don’t usually have pumpkin in cakes and pies in New Zealand its more of a roast vegetable…but this look amazing.
You should try it! Thanks for the comment.
All I can say is that looks really yummy!
Raymund
http://angsarap.wordpress.com
Thanks for your comment!
I’ve been looking for a pumpkin/chocolate combo cake ever since I tried a mississipi mudcake that included pumpkin. I am going to have to make this! Thanks for sharing.
Thanks!
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