Chocolate-Pumpkin Marble Cake

Name: Chocolate-Pumpkin Marble Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 340 grams 1/2 cups butter, at room temperature; 158 milliliters buttermilk; 296 milliliters canned pumpkin; 177 milliliters Dutch-processed unsweetened cocoa; 6 larges eggs; 651 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground nutmeg; 1 teaspoon salt; 710 milliliters sugar; 2 teaspoons vanilla

Chocolate-Pumpkin Marble Cake is a vegetarian recipe with 16 servings. One portion of this dish contains about 6g of protein, 20g of fat, and a total of 424 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of ground cloves, ground cinnamon, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

Ingredients you will need

Vanilla

Egg

Equipment you will use

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.

Ingredients you will need

Baking Powder

Cinnamon

Pumpkin

Butter

Clove

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

Ingredients you will need

Pumpkin

All Purpose Flour

Equipment you will use

Spatula

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa.

Ingredients you will need

Baking Powder

Chocolate

Cocoa Powder

All Purpose Flour

Salt

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Bowl

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.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

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.

Ingredients you will need

Chocolate

Pumpkin

Butter

Equipment you will use

Knife

Cake Form

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.

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Oven

Skewers

Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

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Frying Pan

Pour warm chocolate glaze over the top of the cake, letting it drip down the sides.

Ingredients you will need

Chocolate Glaze

Sprinkle glaze with peanuts if desired.

Ingredients you will need

Peanuts

Glaze

Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Ingredients you will need

Glaze

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.

Ingredients you will need

Semisweet Chocolate