Prep 30 mins
Cook 1 hr
A delicious holiday cake, good for Thanksgiving but goes well any time of the year.
- 1 1⁄2 cups butter, at room temperature
- 3 cups sugar
- 6 large eggs
- 2 teaspoons vanilla
- 1 1⁄4 cups canned pumpkin
- 2 3⁄4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup unsweetened cocoa
- 2⁄3 cup buttermilk
- 1⁄2 cup chopped roasted unsalted peanuts (optional)
- 4 ounces chopped semisweet chocolate
- 1⁄2 cup whipping cream
- 1 tablespoon butter
- 1 teaspoon corn syrup
- In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
- Scrape half the mixture into another bowl.
- Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
- Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
- Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
- Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
- Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
- Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
- Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
- Let stand until the glaze is set, about 2 hours, or chill 30 minutes.
This cake is so moist and delicious! It even looks lovely! I took it to work and got rave reviews. Even got asked for the recipe. I followed the directions exactly and it was easy to follow. My prep time was more like 45 minutes. Thanks for a great recipe, Jude.
I used 1/2 tsp baking powder and 1/2 tsp baking soda in the chocolate cake mixture. The soda reacted with the acid in the buttermilk which made the chocolate cake more moist and less dense, but next time, I might try even a little more powder and/or soda.
This cake was very moist and yummy! It took me a bit longer to pull together than the recipe says, but the results were worth it. I did add about 1/4 cup more pumpkin than the recipe called for and used 2 tsp pumpkin pie spice rather than the spices called for. It turned out great. A very rich, decedent dessert. Chocolate heaven!!