Chocolate Chip Pumpkin Cake with Choc Maple Glaze

June 25, 2012

Heh it looks like a donut doesn’t it?

But that wasn’t my intention! My initial plan was to cascade the oozy chocolate maple ganache glaze down this pumpkin cake and have it drip down the sides but I got distracted and kept going and before I knew it, I was wielding a palette knife and icing the whole cake (and then naturally, licking the ganache bowl clean but lets not dwell on that). Of course I’m not complaining because well, dumping excessive amounts of chocolate ganache on anything rocks my world. The er, decoration though? Well, that was just another impulsive burst of crazy because when I saw the donut resemblance, I immediately felt the need to harpoon it with SPRINKLES!

Like bananas, I just don’t feel right if I don’t have a supply of pumpkins at home. Pumpkin purée is just a great thing to have on hand if you have the freezer space for it. Just thaw it overnight then add some ready made stock and cream and you have instant soup. Or chuck in some eggs and flour to make gnocchi or for the more lazy option, simply toss some pasta through. And my favourite of all, add a cupful to a basic risotto or mac and cheese. But of course, there’s always cake.

There are two things regular readers of C & C would know about me; one, I like zero effort cake recipes that doesn’t require creaming (curse you wintery butter!) and two, I like adding chocolate to everything. This cake ticks all the right boxes and is perfect for the times when you just need to escape to a dark corner with a hot cup of coffee and a slice of cake. I really wanted to slam my face straight into this immediately too and not bother to shoot it but then I realised that I haven’t really posted in a while oops…

So please forgive me for the shoddy photos but I was desperately racing against the impending winter darkness. Plus I had a bit of a doggy daycare thing happening at home and this gorgeous thing was getting a little bit too curious around the food…

{Peek-a-boo! Is that cake I smell?}

Chocolate Chip Pumpkin Cake with Choc Maple Glaze
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 1 butternut or kent pumpkin approx. 400g, peeled and deseeded
  2. 200g cake flour (or 170g plain flour and 30g cornflour)
  3. 4 tsps baking powder
  4. 1 tsp bicarbonate soda
  5. 1/4 tsp of salt
  6. 1.5 tsps ground cinnamon
  7. 220g light brown sugar
  8. 3 large eggs, at room temperature
  9. 180ml of canola oil
  10. 1 tsp vanilla extract
  11. 150g dark chocolate, chopped finely (or choc chips)
Chocolate and Maple Glaze
  1. 180g dark chocolate, chopped
  2. 50g butter, chopped
  3. 50ml cream
  4. 2 Tbl maple syrup
Instructions
  1. To make puree, preheat oven to 200°C and then peel and roughly chop pumpkin. Place in a roasting tray lined with baking paper and roast for 45-60 mins or until tender (time will depend on how thick you chopped your pumpkin). Remove from oven and cool completely then puree in a food processor until smooth.
  2. If the purée is ‘wet’, place in a muslin-lined sieve or colander over a bowl and leave to drain overnight in the fridge. You’ll need about 250g of pumpkin purée for this cake (any remainder can be frozen or used in recipes such as this and this).
For the cake
  1. Preheat oven to 175°C / 350°F and grease a bundt cake tin (about 2.5 litre capacity).
  2. In a bowl, sift together the flour, baking powder, bicarb, salt and cinnamon.
  3. In another mixing bowl, whisk together the sugar, eggs, canola oil and vanilla for at least 5 minutes or until voluminous and thickened. Beat in the pumpkin puree until smooth.
  4. Add in the flour mixture and beat until just combined then fold through the choc chips. Scrape batter into bundt tin and bake for 40-45 minutes or until a cake tester comes out clean. The cake should spring back when lightly pressed and the sides would have shrunk away from the tin slightly.
  5. Remove from oven and cool in tin for 10 minutes before carefully turning out the cake onto a lightly greased wire rack. Cool completely.
Chocolate and Maple Glaze
  1. In a heatproof bowl over gently simmering water, melt the chocolate, butter, cream and maple syrup together until glossy and combined. Allow to cool down a bit for about 10 minutes (ok maybe not as long if you’re in the middle of winter like I am). Pour over your cake or ice the whole thing and leave to set.
  2. Serve at room temperature or nuke it in the microwave to make it a little melty. Store in an airtight container.
Notes
  1. Inspired and adapted by Rose Levy Beranbaum and Joy of Baking.
Citrus and Candy http://www.citrusandcandy.com/

{ 14 comments… read them below or add one }

Becs @ Lay the table July 4, 2012 at 06:59

You had me at chocolate maple glaze!
Becs @ Lay the table recently posted..Sweden and the competition winner!

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Jill~a SaucyCook July 3, 2012 at 03:27

If these are your “shoddy” photos, I suck more than I thought!!! Your cake is completely drool worthy and I probably drooled more than the pups over this one!! I will probably never make this cake as I am deathly afraid that I might eat the whole damn thing!
Jill~a SaucyCook recently posted..4th of July, Fireworks and Salsa

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Heike Herrling June 27, 2012 at 22:09

A woman after my own heart! I’ll never look at pumpkin puree the same way again :-)

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Anna @ The Littlest Anchovy June 27, 2012 at 14:34

Ooh I love the wintery moodiness of your photos. The ganache looks super glossy and I just love the flavour combination here.

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Peter G | Souvlaki For The Soul June 27, 2012 at 09:06

I too agree about pumpkin…so versatile (although it took me a while to get onto this concept!). I’m loving the cake Karen! Who can resist? Especially with that gorgeous ganache!
Peter G | Souvlaki For The Soul recently posted..Photo Friday-The Brooklyn Bridge

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Meygan June 26, 2012 at 14:55

This kind of cake is actually really interesting and I am sure my husband would love this as well.. Anyway, thanks a lot for the great recipe shared here..
Meygan recently posted..GoPro HD HERO Camera

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Amy June 25, 2012 at 20:56

I love pumpkin, especially when cakes are involved! I’m going to attempt a gluten-free version of this cake. Looks and sounds delicious.

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thelittleloaf June 25, 2012 at 18:11

Anything that looks like a giant doughnut gets my vote! And I love the idea of the chocolate maple glaze, yum :-)
thelittleloaf recently posted..Lolita Taperia, Barcelona

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katie June 25, 2012 at 16:25

Hehe that was my first thought on seing the top photo too – it looks like s donut! Delicious
katie recently posted..Spiced Fig & Walnut Biscotti Bites

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Natashia@foodonpaper June 25, 2012 at 14:43

This looks so rich and delicious!!
Natashia@foodonpaper recently posted..Slow Cooked Beef and Lamb Ragu

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Flick Your food June 25, 2012 at 13:20

I have never had a pumpkin and chocolate cake before. But the chocolate and maple syrup has sold it to me!
P.S how cute is your dog!

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Nic@diningwithastud June 25, 2012 at 09:15

You can never have too much ganache. Ever. :)
Nic@diningwithastud recently posted..Helm Bar – Sydney CBD

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Tina @ bitemeshowme June 25, 2012 at 08:39

Am absolutely loving your photos karen. Love the B&W because it suits this winter chill and cake is one of the best cures for that. That chocolate and maple glaze sounds sooo devine!
Tina @ bitemeshowme recently posted..Copo Cafe & Diner, Drummoyne

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thecitygourmand June 25, 2012 at 07:56

I LOVE desserts with vegetables in them. This cake looks delicious – must try!

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