Chocolate Pumpkin Pound Cake

Chocolate Pumpkin Pound Cake with Chocolate Glaze recipe

I’ve pulled this recipe out of my favorites file – a moist, spiced pumpkin pound cake swirled with chocolate and glazed with a shiny-gorgeous chocolate sauce. I shared it over at the Go Bold with Butter blog recently too.

While I haven’t been able to turn the heat on in the house yet – still in denial that fall is here, I guess – my taste for the season is certainly in full swing. And there are lots of delicious things to come…think I’ll go find a big sweater and stock up on firewood.

I really love this time of year.

Chocolate Pumpkin Pound Cake

Yield: 10 -12


2 ¾ cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

¼ teaspoon ground ginger

¾ cup unsweetened cocoa

3 sticks butter (1 ½ cups), softened

2 1/4 cups granulated sugar

3/4 cup dark brown sugar

6 eggs, room temperature

1 ¼ cups canned pumpkin puree

2/3 cup plain yogurt


  1. Preheat oven to 350 degrees. Butter a 12-cup Bundt cake pan and lightly dust with flour.
  2. Stir together the flour, baking powder and salt in a large bowl until combined. Remove 1 ¾ cups of this mixture to a second bowl and stir in the pumpkin pie spice and ginger. Stir the cocoa into the remaining flour in the first bowl.
  3. Beat the butter in a stand mixer until creamy. Add the sugars and beat on medium-high speed until fluffy. Beat in the eggs, one at a time. Scrape out ½ the batter into another bowl and set it aside.
  4. To make the pumpkin batter, add the pumpkin to the batter in the mixing bowl and beat briefly on slow speed to blend. (FYI, the batter might appear curdled at this point, but that’s fine – it will come together when you add the flour). Stir in the spiced flour mixture until just blended.
  5. To make the chocolate batter, stir the reserved butter mixture into the cocoa mixture, alternating with the yogurt, until just blended.
  6. Spoon half the pumpkin batter into the pan; drop half the chocolate batter by spoonfuls over the pumpkin batter, without covering it completely; repeat with the remaining pumpkin and chocolate batters. Put a small, thin knife into the batter and circle it around the pan a few times, then draw the knife back and forth across the width of the pan to swirl the batters together.
  7. Bake about 1 hour, or until a tester emerges with a few moist crumbs. Cool the cake in the pan 15 minutes before inverting onto a rack to cool completely.
  8. When the cake is cool, make chocolate glaze: Put 4 ounces chopped dark chocolate, ½ cup heavy cream, 1 teaspoon vanilla, 1 teaspoon corn syrup and a pinch of fine salt in a heatproof bowl set over a saucepan of simmering water (but not touching) until melted, stirring until smooth. Pour the glaze over the cake, letting some drip over the sides. Let stand until the glaze sets before serving, about 2 hours, or chill for 30 minutes if you’re in a hurry.
  9. Recipe adapted from Sunset

Farro Risotto with Cannellini and Basil

I like to cook farro risotto-style for dinner on days when I don’t have the time or attention span to tend a pot the way risotto made with traditional Arborio rice wants a person to do.

Farro is a great whole grain to add to your pantry. It’s a lot like short grain brown rice or barley, but with a little more character. I like the texture of cooked farro; it’s kind of toothsome but not chewy the way you might expect a whole grain kernel to be and it doesn’t take forever to cook – about 20 minutes.

Sometimes we eat this as a vegetarian main dish, or I might put some grilled garlicky shrimp or chicken alongside.

Farro Risotto with Cannellini and Basil

Yield: serves 4 - 6


2 cups farro

3 tablespoons butter

½ onion, finely chopped

2 garlic cloves, finely chopped

½ teaspoon crushed red chile

1 (14 oz) can crushed or chopped tomatoes

1/2 cup freshly grated Parmesan cheese

1 1/2 cups cooked or canned cannellini beans, drained

¼ cup fresh basil leaves, roughly chopped


  1. Cook the farro in a large saucepan of boiling water seasoned with 2 teaspoons salt; check the farro after about 25 minutes. The farro is done when the grains are plump but there’s a slight resistance in the center. Scoop out and reserve 1 cup of the cooking water before draining the farro.
  2. In a large skillet or sauté pan, melt the butter over medium heat; add the onion, garlic and chilie and cook until softened (but not browned).
  3. Stir in the tomatoes and 1/2 cup of the reserved cooking water and bring to a simmer. Cook for about 10 minutes, then add the cheese and beans, stirring to incorporate.
  4. Add the farro to the mixture, stirring gently; add more water if it seems too thick – it should be a little “saucy”. Scatter the basil over the farro and taste for seasoning. Serve with additional cheese at the table.

Bittersweet Chocolate Budino Cake

Chocolate Budino Cake

I usually take my chocolate straight and dark, thank you very much. But the next best thing to nibbling on a slab of chocolate is when it’s baked in a warm, sludgy cake. It’s what I want to eat slowly with a spoon on a chilly night, sitting by the fire.

Italian chocolate pudding cake

Budino is an Italian pudding, and can be either sweet or savory. I think of this recipe like a soft-centered brownie baked in a cup – a chocolate pudding cake. I like to use cocoa nibs for an extra hit of chocolate and a little crunch.

Chocolate Budino Cake

Bittersweet Chocolate Budino Cake


1 cup (8 ounces) chopped dark chocolate

4 tablespoons butter, plus more for buttering ramekins

¼ cup brown sugar

¼ cup granulated sugar

2 eggs

2 teaspoons vanilla extract

¼ teaspoon salt

¼ cup all-purpose flour

1 tablespoon cocoa nibs


  1. Preheat oven to 400 degrees and butter 4 6-ounce ramekins or custard cups.
  2. Place the chocolate and 4 tablespoons butter in a saucepan over medium-low heat until melted. Remove from the heat and stir until smooth; set aside to cool slightly.
  3. Beat the sugars, eggs, vanilla and salt in an electric mixer until pale and thickened. Add the flour and stir until just combined. Stir in half the chocolate mixture; once it’s blended add the remaining chocolate and stir until smooth.
  4. Spoon the batter evenly into the ramekins; sprinkle some nibs over each. Place the ramekins in a shallow baking dish or on a sheet pan. Bake about 15 minutes, or until the cakes are puffed on top and a toothpick inserted into the center comes out coated with moist batter.
  5. Serve warm.