Chocolate-Pumpkin Marble Cake Recipe

Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: Varies

Description:

Indulge in the delightful flavors of fall with this decadent Chocolate-Pumpkin Marble Cake recipe. Perfect for any occasion, this moist and flavorful cake combines the richness of chocolate with the warmth of pumpkin, creating a delightful treat that is sure to impress.

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Ingredients:

For the Cake:

• 1 1/2 cups butter, softened
• 3 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 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 buttermilk
• 2/3 cup cocoa powder

For the Chocolate Glaze:

• 1/2 cup semisweet chocolate chips
• 1/2 cup whipping cream
• 1/4 cup butter
• 1 tablespoon corn syrup

Optional Topping:

• 1/2 cup roasted unsalted peanuts

Instructions:

1. In a large mixing bowl, using a hand or stand mixer on medium speed, beat the softened butter and sugar together until well blended and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

2. Divide the batter evenly by transferring half of it into another mixing bowl.

3. To make the pumpkin batter, add the canned pumpkin to one half of the butter mixture and beat until smooth and well combined.

4. In a separate bowl, whisk together 1 3/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, ground cinnamon, nutmeg, and cloves.

5. Gradually add the flour mixture to the pumpkin batter, beating on low speed or gently folding with a spatula until just combined.

6. To make the chocolate batter, in another bowl, mix the remaining 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and cocoa powder together.

7. Alternately add the flour mixture and the buttermilk to the other half of the butter mixture, beginning and ending with the flour mixture. Beat after each addition until just blended.

8. Spoon half of the pumpkin batter into a buttered and floured 12-cup bundt cake pan. Then, drop spoonfuls of half of the chocolate batter over the pumpkin batter, ensuring it doesn’t entirely cover the pumpkin layer. Repeat this process with the remaining pumpkin and chocolate batters.

9. Use a butter knife to gently swirl the batters together, creating a marbled effect throughout the cake.

10. Bake the cake in a preheated 350°F (175°C) oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.

11. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

12. While the cake is cooling, prepare the chocolate glaze. In a heatproof bowl or the top of a double boiler, combine the semisweet chocolate chips, whipping cream, butter, and corn syrup.

13. Create a double boiler by bringing an inch or two of water to a boil in a pan, then remove from heat and place the bowl with the chocolate mixture over the water. Let it stand, stirring occasionally, until melted and smooth, about 10 minutes.

14. Once the cake has cooled completely, pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides. If desired, sprinkle the glaze with roasted unsalted peanuts for an extra crunch.

15. Let the cake stand until the glaze is set, approximately 2 hours at room temperature, or chill it in the refrigerator for 30 minutes before serving.

Serving Suggestions:

Slice the Chocolate-Pumpkin Marble Cake into generous portions and serve as a delightful dessert at your next gathering. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy the perfect blend of chocolate and pumpkin flavors in every decadent bite!