Create a marbled bundt cake centerpiece for your fall party by layering two batters (one flavored with pumpkin, the other cocoa) into a bundt pan. Simply draw a knife through the batters to create your own design.
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose 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 Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
How to Make It
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.
To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon 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.
To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the 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 entirely 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 to 12 places to swirl batters.
Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
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 glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
I make this at least once a year in the fall and always bring it to our Thanksgiving potluck. It is a huge hit and even people who don't love pumpkin seem to love this cake. Go heavy on the glaze, there is plenty. Then you can eat the leftover glaze off the spoon since there are no eggs in it!
This was delicious! I made it for Thanksgiving, and it all got eaten. There was none left, and everyone came to me to tell me how good the cake tasted. I will definitely make this again. I really enjoyed it, because the pumpkin flavor was just enough, but not too strong and overpowering. Very moist, and yummy
I used this recipe to make a cake for Thanksgiving. It turned out AMAZING! Everyone loved it! The only thing I did differently was instead of making it in the suggested pan, I made it in a 9 inch springform cake pan. I'm learning to decorate cakes using primarily fondant so I didn't want to do a bunt cake. I also cut the cake in half after baking it and used the coconut frosting, generally used on German Chocolate cakes, as a filling. I then covered the cake with a thin layer of plain white frosting and fondant. It took a little longer for the cake to bake because it was in the 9 inch pan instead of the bunt pan. I have no complaints, though, as this was my own fault for not using the bunt pan. I had no problems with the chocolate covering up the pumpkin flavor. Overall an awesome recipe!
AMAZING!! Made for thanksgiving..it was so moist and delicious- word of caution i used a bundt pan that was not deep enough and it over flowed a little in the oven- This cake was so wonderful will mnake again and again!!
This was possibly one of the best cakes I've ever made. The texture was wonderful--soft and melt-in-your-mouth. The flavors were also outstanding, and it is keeping well in the refrigerator (staying very moist). I did make two small changes--I added about 1 cup of semi-sweet chocolate chips to the chocolate batter, and I left off the frosting. Soooo good! Definitely would be a hit if you need to take a cake to a special occasion...or just keep at home for morning coffee, or afternoon dessert!
Though somewhat tasty, I would not make this recipe again. First, it is a heart attack on a plate. Three sticks of butter and three cups of sugar make it very unhealthy. It uses a lot of bowls and makes a huge mess. When you separate the batters, if you don't get the 1/2 split exactly right, the pumpkin batter is too runny. It leaked through the bottom of my bundt pan and into my oven and burned. I am an experienced cook and try lots of complicated recipes, so this one certainly wasn't daunting at first appearance. Also, the chocolate frosting is very runny, and there is WAY too much of it. I had to add 10X sugar and put it in the freezer to firm up. There is enough frosting for three cakes, not one. When you pour it all on the cake, which I did, it makes the cake soggy and will run off your counter.
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