Recipe Index

Ingredients

• Nonstick vegetable oil spray or unsalted butter, for the pan
• 2 cups all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 x 15 oz can pumpkin purée
• 2 1/4 cups sugar
• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 2 1/2 tsp kosher salt
• 1/2 cup Dutch-process cocoa powder
• 1 tbsp vanilla bean paste or vanilla extract
• 1/2 tsp ground cinnamon or pumpkin pie spice
• 1/2 cup heavy cream
• semisweet chocolate, chopped (about 3/4 cup)
• 1/4 tsp kosher salt
• A 10–12 cup Bundt pan

Method

1. Preheat the oven to 350°F and thoroughly grease a 10–12 cup Bundt pan, getting into every groove.
2. Whisk the eggs, pumpkin purée, sugar, melted butter, salt, vanilla and cinnamon together in a large bowl until smooth.
3. Fold in the flour and baking powder until just combined.
4. Transfer about one-third of the batter to a second bowl and whisk in the cocoa powder and 2 tablespoons of warm water to make the chocolate batter.
5. Alternate spoonfuls of pumpkin and chocolate batter into the pan. Drag a knife through the batter in a few figure-eight motions to marble it — do not over-swirl.
6. Bake for 55–65 minutes until a skewer inserted in the centre comes out clean. Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
7. Heat the cream until steaming, pour over the chopped semisweet chocolate with the 1/4 teaspoon salt, rest for 2 minutes and stir to a glossy ganache. Drizzle over the cooled cake and leave to set before slicing.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data