This is a great little chocolate cake that is moist, chocolaty and has the perfect amount of spice. The recipe calls for buttermilk glaze, but this cake would also be suitable without the glaze. I used food coloring to tint my frosting orange (I served this cake at Halloween time). The sprinkling of mini-chocolate chips over the glaze adds a lovely texture to the cake. This is a must try recipe for pumpkin lovers! The original recipe calls for whole wheat pastry flour, however I used cake flour and the cake turned out great.
Recipe From: Food Network
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Ingredients:
For Cake
1 cup plus 2 tablespoons Cake Flour
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For Icing
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
For Garnish
2 tablespoons mini chocolate chips
Preparation:
Make Cake
Preheat oven to 350°F. Coat a 12-cup Bundt pan with Baker's Joy.
Whisk cake flour, all-purpose flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
Make Glaze and Garnish
Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips while the glaze is still moist.
Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips while the glaze is still moist.
Enjoy!
