Dark Chocolate and Pumpkin Swirl Cake

By ezunich

Ingredients

• 1 3/4 cup flour
• 2 tsp Pumpkin Pie Spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 2 tsp vanilla
• 1 cup canned pumpkin
• 3 ounces dark chocolate, melted
• 2 tbs unsweetened cocoa powder
• 1 1/2 cups powdered sugar
• 1 tsp finely shredded orange peel
• 2 tbs milk or orange juice

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Directions

Cake

Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.

Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.

Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.

Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.