Tunnel o Fudge Pumpkin Cake Recipe

Tunnel o Fudge Pumpkin Cake Recipe
Tunnel o Fudge Pumpkin Cake Recipe

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 2 3/4

    cups all-purpose flour

  • 1

    tablespoon unsweetened cocoa powder shopping list

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon ground ginger

  • 2

    sticks (1/2 pound) soft unsalted butter

  • 1 1/2

    cups granulated sugar

  • 1/2

    cup packed light brown sugar

  • 2

    teaspoons vanilla extract

  • 4

    large eggs, at room temperature

  • 1

    can (15 ounces) solid-pack pumpkin

  • 2

    ounces semisweet chocolate,

  • melted chocolate

  • Glaze:

  • 1

    cup heavy cream

  • 6

    ounces semisweet chocolate, chopped

  • 1

    tablespoon butter

Directions

Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside. In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin. Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch. Cover with the remaining pumpkin batter, smoothing the top. Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set. Chocolate Glaze: In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.

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