Monday, October 18, 2010

Pumpkin Chocolate Cake


Are you looking for a new symbol of autumn? Well, even if you're not, you may have found one. I have known people who still woke up at night, thinking of this cake, months after their first and only slice. I've known others who began to get anxious before the cake was even gone from the house, wondering when they would get to have more of it. It's that good.

Who knew pumpkin and chocolate could be so good together? I'd have expected those flavors to clash terribly, but the blend of flavors just seem to sing. This is one of those recipes that will become a good friend. It's very moist, with a creamy caramel icing that is the perfect finishing touch. It's easy to make and freezes very well - but you'd better hide it in the freezer if you want to keep it for very long.

  • 2 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup butter
  • 2 cups white sugar
  • 1/3 cup applesauce
  • 3 eggs, beaten
  • 1/2 cup heavy cream or evaporated milk
  • 1 (15 ounce) can pumpkin
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup heavy cream or evaporated milk
  • 1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
  1. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
  2. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
  3. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved, about five minutes. Let cool about ten minutes. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

2 comments:

  1. Thanks for posting the recipe, Laine. I will definitely be attempting soon!
    Paige

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  2. The recipe sounds great, but your photo is terrific. Do you know about Tastespotter.com yet??

    Might want to submit this, I love the backlighting

    ReplyDelete