GORGEOUS MARBLE CAKE -DARK CHOCOLATE AND PUMPKIN SWIRL CAKE

I have a real soft spot for chocolate cake.  In this recipe I have reinvented it by adding pumpkin puree.  Irresistible!

DSCN1494INGREDIENTS

1 3/4 cups all-purpose flour

2 tablespoons 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 butter milk

2 teaspoons vanilla extract

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 tablespoons unsweetened cocoa powder

INGREDIENTS FOR THE GLAZE

1 1/2 cups powdered sugar

1 tablespoon finely shredded orange peel

2 to 3 tablespoons, milk and orange juice

METHOD

1- Preheat the oven to 180C.  Coat a loaf pan with non-stick spray.  Line pan with parchment and coat with non-stick cooking spray.  Set aside.

2- In a large bowl whisk together flour, spice, baking powder, baking soda, and salt.  Set aside.

3- In a medium bowl whisk together eggs and sugar.  Add butter, buttermilk, and vanilla.  Whisk to combine.  Fold in pumpkin.

4- Add the wet ingredients to the dry ingredients all at once; whisk just until no lumps remain.

5- Divide the batter in half.  Add melted chocolate and cocoa powder to half the batter; stir to combine..

6- Alternately add batters to the pan.  Using a knife, swirl through the batter.

7- Bake the cake for 50 to 60 minutes or until the cake has risen and crackled, and a toothpick inserted near the centre comes out clean.

8- Remove the cake and let it cool for 20 minutes .  Invert it onto a wire rack, cool completely.

METHOD FOR THE ORANGE GLAZE

1- In a small bowl stir together powdered sugar, orange peel, milk and orange juice.  Spoon over cooled cake.

TIPS

You can use cooked butternut squash but you have to let it drain using a strainer for 24 hours.  By doing this you will not have too much water in the cake.

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