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/

Chocolate Truffle Ice Cream

chocolate-truffle-ice-cream-recipe

I’m a purist when it comes to ice cream; not a fan of those what-the-hell flavors that pose as ice cream but are actually a totally different category of dessert – pumpkin pie, cotton candy and wedding cake come to mind.

I avoid distracting mix-ins like swirling candy rainbows, chunks of cake, cookies or even chocolate chips. That stuff just gets in the way.

When I indulge in ice cream, I want to be focused on the very essence of it: cream, air and sugar. I want smooth, super-luscious cream floating in my mouth; sweet, butterfatty custard in easy to understand flavors like vanilla, strawberry or chocolate.

chocolate-truffle-ice-cream-recipe

Making homemade ice cream isn’t difficult, but it does involve some patience and maybe a tiny bit of bravery during certain delicate steps such as making the custard base on the stovetop (scrambled eggs are not fun in ice cream, and neither is throwing them out and starting all over).

The demand and production of ultra-premium “artisanal” ice cream is growing. If you live or visit a city that has small shops like Jeni’s in Columbus, Ohio or Van Leeuwen in New York City, well lucky you. Bypass the recipe below and go out on the town!

But if you have some time, an inexpensive electric ice cream maker and the desire for indulgence, you can make this rich, not-too-sweet ice cream in your kitchen. The texture is very much like the inside of a chocolate truffle, only much colder…

chocolate-truffle-ice-cream-recipe

Chocolate Truffle Ice Cream

Serving Size: 1 quart

Ingredients

  1. 4 ounces semisweet chocolate, chopped
  2. 4 ounces bittersweet chocolate, chopped
  3. 8 egg yolks
  4. 1 cup brown sugar
  5. 2 cups heavy cream
  6. 1 cup whole milk
  7. 1/3 cup cocoa powder, plus more for serving
  8. 1/4 teaspoon fine sea salt

Instructions

  1. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
  2. Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
  3. Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
  4. Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
  5. Whisk the melted chocolate into the custard until completely smooth. Strain through a fine mesh strainer into a bowl. Cover and refrigerate until very cold - at least 6 hours or overnight.
  6. Scrape the mixture into an ice cream maker (it will be thick) and churn according to directions. You can serve right away, or transfer to a container to freeze for a few more hours. Scoop truffle-sized servings and dust with cocoa powder.
http://familystylefood.com/2011/07/chocolate-truffle-ice-cream/

Rosemary & Bittersweet Chocolate Quick Bread

rosemary-chocolate-bread-recipe

My favorite baking book this year has to be Good to the Grain: Baking with Whole Grain Flours. The recipes are wholesome, accessible and appealing; the photography has a warm, rustic simplicity that I love. When I browse through the book I want to make – and taste – just about everything in it.

I’ve been experimenting with switching out butter for olive oil in baking, which led to Olive Oil & Cocoa Brownies a few weeks ago. I’ve also had this recipe for Olive Oil Cake from Kim Boyce’s book flagged for months, and after making it a few times I can say it’s definitely a keeper.

These are perfect little breads to give as gifts, or to snack on when you crave a bite of something not-too-sweet.

rosemary-chocolate-bread-recipe

I have a special place for rosemary in my cooking, so any time I see an opportunity to highlight its distinctive piney-lemon character I jump in to explore.

The first time I baked this lightly sweet cake (to me it’s actually more of a quick bread than a cake), I threw in some freshly grated lemon zest. Lemon is a nice partner with the fruity taste of the olive oil and chocolate, but it got a little lost in there.

Next, I tried adding some ground coriander, a spice that has essential elements of citrus and balsam. You barely notice it in the background, but I think it naturally unites the slightly unusual pairing of chocolate with rosemary and olive oil.

I couldn’t help gilding the rosemary, so I sprinkled rosemary sugar leftover from my Italian Greyhounds over the tops just before putting them in the oven.

Rosemary & Bittersweet Chocolate Quick Bread

Yield: 1 standard loaf or 4 mini loaves

Ingredients

  1. 3/4 cup spelt flour (or use an equal amount of all purpose flour)
  2. 1 1/2 cups all-purpose flour
  3. 3/4 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 3/4 teaspoon kosher salt
  6. 1/2 teaspoon ground coriander
  7. 3 eggs
  8. 1 cup olive oil
  9. 3/4 cup milk
  10. 2 tablespoons chopped fresh rosemary
  11. 5 ounces bittersweet chocolate, chopped into 1/2-inch or smaller pieces
  12. Rosemary sugar

Instructions

  1. Position an oven rack to the middle position and heat oven to 350 degrees.
  2. Lightly coat 4 small loaf pans (5" x 2") or one regular loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.
  3. Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
  4. In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
  5. Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
  6. Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
  7. Bake for 25-30 minutes for small loaves; 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
  8. Cool on a rack before slicing either warm or cool.
http://familystylefood.com/2011/04/rosemary-bittersweet-chocolate-quick-bread/