Pumpkin Chocolate Chip Cake

By chefkk

the moist, dark-golden pumpkin cake is studded with chocolate chips, and topped off with a drizzle of melted chips. Check to see that the label on the can of pumpkin says pumpkin puree rather than pumpkin pie filling, which would have spices added.

I top the cake with whipped cream, but a friend has also used cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 cup canned pumpkin
• 1 cup sugar
• 1/2 cup canola or corn oil
• 2 large eggs
• 2 1/2 cups (15 oz.) semisweet chocolate chips

Details

Servings 12

Preparation

Step 1

1. position a rack in the middle of the oven and preheat oven to 325 F. Butter a 10 inch layer pan. Cut out a 10 inch circle of parchment paper, then line bottom of pan with paper and butter it.
2. Sift flour,baking powder,baking soda,salt,cinnamon, and ginger into a medium bowl. Set aside. In a large bowl and using an electric mixer on medium speed, beat pumpkin,sugar,and oil until smoothly blended, about 1 minute. Mix in eggs one at a time to blend batter. Reduce mixer speed to low and add flour mixture, mixing just until incorporated. Mix in 2 cups of the chocolate chips to distribute evenly. Scrape batter into prepared pan.
3. Bake just until top feels firm and a toothpic inserted in center ( without spearing a chip) come out clean, about 40 minutes. Transfer pan to a wire rack and allow to cool for 20 minutes. Use a small knife to loosen sides of cake from sides of pan and invert it onto wire rack. Remove and discard paper liner and cool cake fully.
4. Put remaining 1/2 cup of the chocolate chips in a heatproof bowl or the top of double boiler and place over, but not touching, a saucepan of barely simmering water. Stir until chocolate chips are melted and smooth.
5. Place a serving plate on cooled cake and invert cake onto it so top side is up. Use a small spoon to drizzle melted chocolate chips over the top of cake. Use a large sharp knife to cut cake into squraes and serve.
6. Cake can be covered and stored in the fridge for up to 3 days.