The rain was softly dropping outside the window, the chilly breeze blew gently, the leaves were falling, and Autumn was beckoning. And it appears that no dish better exemplifies the vibrant fall than pumpkin. The Dark Chocolate and Pumpkin Swirl Cake recipe I’ve got for you today is the ideal fall cake. The Dark Chocolate and Pumpkin Swirl Cake is flavored with pumpkin and chocolate, then glazed with powdered orange juice and orange peel. If the combination of chocolate and pumpkin makes you nervous, rest αѕѕured that it is a fantastic combination that you should try. Fall is coming, what are you waiting for, let’s go to the kitchen to learn this delicious pumpkin pie recipe.
FOR THE CAKE
1 ¾ cups all-purpose flour
1 ¼ cups granulated sugar
1 cup canned pumpkin
½ cup unsalted butter, melted
½ cup buttermilk
2 large eggs
2 teaspoons vanilla
2 teaspoons Pumpkin Pie Spice
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 ounces dark chocolate, melted
FOR THE GLAZE
1 ½ cups powdered sugar
2 – 3 tablespoon milk or orange juice
1 teaspoon finely shredded orange peel
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C), grease a 9×5-inch rectangle cake shape, and coat the entire cavity with nonstick spray.
Step 2: To make a smooth flour mixture, combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl. Mix well.
Step 3: In the bowl of an electric mixer fitted with hidden wings, beat the eggs and sugar until thoroughly combined.
Step 4: Beat the meringue mixture in step 3 with the fresh milk, vanilla extract, and melted butter until it becomes uniform.
Step 5: Toss the pumpkin into the step 4 mixture and stir well to integrate.
Step 6: Reduce the speed of the electric mixer to low, then gradually add the dry flour mixture from step 2 to the wet mixture from step 5, beating until completely incorporated.
Step 7: Divide the cake dough into two equal portions and thoroughly incorporate with the melted chocolate and cocoa powder. We’ll have two powders at this stage, one part pumpkin yellow and one part chocolate brown.
Step 8: Alternate pouring the pumpkin and chocolate dough mixtures in step 7 and the previously prepared cake mold, swirling between the layers of dough using a skewer or a fork.
Step 9: Bake the cake for 55 to 65 minutes in a preheated oven, or until a skewer inserted in the center comes out clean and the cake is done.
Step 10: When the cake is done, remove it from the oven and cool for about 20 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack.
MAKE THE GLAZE
Step 1: Combine powdered sugar, orange juice, and 12 oz. orange peel in a mixing dish and stir until a paste forms (adjust the amount of orange juice to achieve the desired consistency).
Step 2: Drizzle the freshly created glaze over the cooled cake and, if wanted, top with the leftover orange peel. Cut the cake and enjoy.