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Pumpkin Chocolate Cake

Updated February 23, 2016
This image courtesy of Steve Pool

Rich with the flavors of fall and winter, this sensational snacking cake is aromatic with spices, moist with mellow pumpkin, and studded with chocolate, cranberries, and nuts. Easy to make for the holiday season when lots of entertaining is on the agenda, it is also a terrific keeper (refrigerated or frozen) for last-minute get-togethers. For an even deeper chocolate flavor, substitute ¼ cup Dutch-processed cocoa for ¼ cup of the flour.

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, soy free

Equipmentelectric mixer

Mealdinner, lunch, tea

Taste and Texturechocolatey, fruity, nutty, spiced

Type of Dishcake, chocolate cake, chocolate dessert, dessert

Ingredients

  • ½ cup (1 stick) plus 1 tablespoon unsalted butter
  • ¾ cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin purée
  • 1¼ cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 ounces (½ cup) chopped 60% bittersweet chocolate
  • ½ cup dried cranberries
  • ½ cup chopped walnuts
  • 2 tablespoons confectioners’ sugar, optional
  • 1 tablespoon Dutch-processed cocoa powder, optional
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream

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I thought this cake was moist and had a nice flavor to it, however, it ended up being very crumbly and fell apart when I sliced through the nuts and craisins. It was good, but I probably wouldn't make it again.

Great moist cake. The chopped chocolate and dried cranberries are a great addition.

This was awesome! The glaze is wonderful, recipe makes about double what you need and cake would be equally good plain. I doubled the spices, but otherwise followed the recipe.

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