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

Ingredients

  1. 2 ¾ cups all purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 teaspoons pumpkin pie spice
  5. ¼ teaspoon ground ginger
  6. ¾ cup unsweetened cocoa
  7. 3 sticks butter (1 ½ cups), softened
  8. 2 1/4 cups granulated sugar
  9. 3/4 cup dark brown sugar
  10. 6 eggs, room temperature
  11. 1 ¼ cups canned pumpkin puree
  12. 2/3 cup plain yogurt

Instructions

  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
http://familystylefood.com/2012/10/chocolate-pumpkin-pound-cake-2/

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

Ingredients

  1. 1 cup (8 ounces) chopped dark chocolate
  2. 4 tablespoons butter, plus more for buttering ramekins
  3. ¼ cup brown sugar
  4. ¼ cup granulated sugar
  5. 2 eggs
  6. 2 teaspoons vanilla extract
  7. ¼ teaspoon salt
  8. ¼ cup all-purpose flour
  9. 1 tablespoon cocoa nibs

Instructions

  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.
http://familystylefood.com/2012/09/bittersweet-chocolate-budino-cake/

Mochaccino Sparkle Cookies

These fudgy, sparkling cookies were my favorite holiday baking recipe this season. I wanted to bake an assortment of cookies that would hold up for packing and shipping across the country as gifts and they worked perfectly.

Also in the mix were my go-to Lemon Biscotti flavored with pistachio; hazelnut shortbread and peanut butter-chocolate chip cookies. The sparkles were my chocolate pick – I love their crackled tops, chewy-crunchy texture and layers of spice and espresso in each bite.

I promised a few people I’d share the recipe, so here it is!
Happy New Year – I hope it’s a sweet and delicious 2012.

Mochaccino Sparkle Cookies

Yield: about 2 dozen cookies

Based on a recipe from BHG

Ingredients

  1. 2/3 cup (11 tablespoons) butter, at room temperature
  2. 1 cup dark brown sugar
  3. 1 cup natural cane sugar
  4. 1 ½ cups cocoa powder
  5. 2 tablespoons instant espresso powder
  6. 2 teaspoons baking soda
  7. 2 teaspoons ground cinnamon
  8. ½ teaspoon ground cardamom
  9. ½ teaspoon salt
  10. 4 egg whites
  11. 1 cup plain yogurt
  12. 3 cups all-purpose flour
  13. 1 cup sanding sugar, turbinado sugar or granulated sugar

Instructions

  1. Beat the butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add the sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in the egg whites and yogurt.
  2. Slow the mixer speed to stir and add flour in 1 cup additions until just blended - do not overmix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
  3. Meanwhile, preheat the oven to 350 degrees and line a rimmed baking sheets with parchment paper. Scoop balls of dough (I used a 1 1/2 tablespoon size scoop), roll them generously in sugar and arrange on the baking sheets at least 2 inches apart.
  4. Bake cookies in batches about 12 minutes or until the edges are just firm. It's okay to underbake the middles slightly if you like a more chewy center. Cool on the pan for a few minutes before transferring to a rack to cool.
http://familystylefood.com/2012/01/mochaccino-sparkle-cookies/