Chocolate and Pumpkin Cake Dark, moist chocolate cake with a subtle touch of pumpkin flavor.
INGREDIENTS
1 cup butter, at room temperature
1 1/2 cups of brown sugar
4 eggs
15-ounce can pumpkin puree (about 2 cups)
2 cups of all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
FOR GANACHE
3/4 cup dark chocolate chips
1/4 cup of cream
INSTRUCTIONS
In a large mixing bowl, spread the butter with the mixer at medium speed. Add the brown sugar and continue beating until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and mix again. The mixture will be soup.
Sift together the flour, the cocoa powder, the baking powder, the cinnamon and the salt. Slowly add the flour mixture to the butter and pumpkin mixture, with the mixer at low speed, until it is completely combined.
Pour the dough into two greased and floured bread molds. Bake in a preheated oven at 350 degrees for 40-45 minutes, until the toothpick inserted in the center comes out clean. Let the cakes rest in the molds for 30 minutes, then place them on the shelves to cool completely.
Place the chocolate pieces and cream on a microwave-safe plate. Heat over a high heat for 1 minute in the microwave and then let stand for 2 minutes before stirring until it is completely smooth and all the chocolate has melted. To drizzle easily, place the ganache in a plastic freezer bag, then cut a small hole in one corner of the bag, squeeze the chocolate to drizzle it over the cakes as desired.
NOTES
you can bake these cakes in 8 x 4 inch molds or in 8.5 x 4.5 inch molds.