Halloween Recipes: Pumpkin-Black Cocoa Swirl Cake
- Publish date: Tuesday، 24 October 2023 Last update: Tuesday، 10 December 2024
Pumpkin-Black Cocoa Swirl Cake is a Halloween delight that's as rich in flavor as it is in appearance. This cake's captivating blend of pumpkin and black cocoa creates a strikingly dark dessert with a taste that'll remind you of Oreo cookies. Perfect for a festive Halloween gathering that'll leave your taste buds bewitched and wanting more!
This article was previously published on UAE Moments. To see the original article, click here
Ingredients
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- 35 Minutes
- 12 Serving
- 530 Calories
- cooking spray with flour
- 3 cups all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 cups white sugar
- 4 large eggs, at room temperature
- 1 (15-ounce can) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 cup sour cream, at room temperature
Pumpkin Batter
- 3 tablespoons black cocoa powder
- 3 tablespoons unsweetened Dutch-processed cocoa powder
- 2 tablespoons white sugar
- 1/4 cup milk
- 1 teaspoon espresso powder (optional)
- 1 (1 ounce) square semi-sweet baking chocolate, melted and cooled slightly
Black Cocoa Batter
- 1 cup confectioner's sugar
- 2 tablespoons black cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6 tablespoons heavy cream, or as needed
Black Cocoa Icing
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Method & Directions
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- 60 Minutes
- Prepare
تم نسخ الرابطPreheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour.
- Mix
تم نسخ الرابطIn a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Make Batter
تم نسخ الرابطIn another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat mixture on medium-high speed until doubled in volume, about 5 minutes. Add in pumpkin and vanilla, and mix until incorporated. Reduce mixer speed to low; pour in half of dry ingredients, and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.
- Combine
تم نسخ الرابطMeasure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.
- Layer
تم نسخ الرابطPlace 1/3 of black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.
- Bake
تم نسخ الرابطBake cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.
- Serve
تم نسخ الرابطTo make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.
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Nutrition Facts
| Calories | 530 | Fat | 22g |
|---|---|---|---|
| Carbohydrate | 76g | Protein | 8g |
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