Chocolate Pumpkin Cake

 

 

 

Just a week after Halloween, and it seems like we have all forgotten about fall. We are fully embracing November, there’s snow on the ground and the parkas are out of storage and in use. I wont lie, I am all for embracing the mittens and hot cocoa, but lets not move too quickly past some fall favorites. After all, isn’t ‘technically’ winter yet.

Lets talk pumpkins. This versatile fall favorite really can last all winter (if it hasn’t had a face carved in it, and left for dead, half frozen on the steps for weeks on end. I’m looking at you soggy jack-o-lantern.) A pumpkin kept inside, can last for 4 or more months easily, so this recipe can be made well into the winter months. Or if you already composted your pumpkins and moved on, you can always grab a can a puree from the store. Either way, adding pumpkin to this cake adds moisture, and a comforting fall flavour.

This cake is great shared with a friend and your morning coffee. In fact, we made this cake with our friends at the Supper Studio in Okotoks.  Sisters, Lori and Leah own and run this gorgeous shop, where you can make fast healthy dinners without any of the shopping hassle or mess. They do a fantastic job, and make great meals, and are pretty good at baking too! We had a blast making this recipe and cant wait to share it.

 

Chocolate Pumpkin Cake w/

Spiced White Chocolate Drizzle

1/2 c butter

1 1/2 c brown sugar

1/4 c canola oil

2 eggs

2 c pumpkin puree

2 c flour

1/2 c cocoa

2 tsp baking powder

2 tsp pumpkin spice mix

1/2 c white chocolate (chopped)

1/2 c heavy cream

1 tsp pumpkin spice mix

 

Preheat oven to  375 °F

Place room temperature butter in a stand mixer with a paddle attachment and start to blend slowly, scrapping to the bottom often. When the butter is softened and smooth, add the brown sugar and keep mixing. Slowly add the oil. Once incorporated, add the eggs one at a time.

Continue to mix slowly and scrape the sides down to ensure an even mixture.

Next add the pumpkin puree in two additions. (If you have roasted and pureed your own pumpkin, ensure the puree is cooled to room temperature before adding.)

In a separate bowl, mix the flour, cocoa, spice and baking soda together.  (For the spice mix, you can buy ‘pumpkin spice mix’ at most grocery stores, or simple create your own with a blend of cinnamon, cloves, allspice, ginger and mace.)

 

Add the flour mixture to the stand mixer slowly and in approximate thirds. Mix until just smooth. 

Spoon batter into a greased cake pan and level off top. (We used a round bundt pan.)

 

Bake for 35- 45 minutes. Cake is done, when a tooth pick or pairing knife slides in and out easily, without ‘sticky’ batter on it.

When the cake is done baking, invert onto a cooling rack.  While the cake is cooling, make the glaze.

Place white chocolate (chopped) into the bottom of a small mixing bowl. Place cream and spice in a small sauce pan. Heat the over the stove to a simmer, then pull off heat and immediately pour over the chocolate. Cover and let it sit for 5 minutes. The hot cream will have melted the chocolate, mix until it is all combined and melted together.  Set aside.

When the cake is cooled, drizzle it with the white chocolate glaze and enjoy!

 

 

Thanks for reading & Happy Baking to you!

Jolene Kolk

 

 

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