Chocolate-Glazed Pumpkin Cake
- 2-1/2 cups sifted all-purpose flour
- 1-3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg, preferably freshly grated
- 1/8 tsp. ground cloves
- 1 cup medium-fine-chopped walnuts OR pecans (see Note)
- 1 cup miniature semisweet chocolate chips
- 3/4 cup unsalted butter, softened
- 1-1/3 cups firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. vanilla
- 4 eggs, graded "large"
- 3/4 cup water
- About 1-3/4 cups solid-pack pumpkin (contents of one 15 ounce can)
Glaze:
- 8 ounces good-quality semisweet chocolate, finely chopped
- 1/4 cup (1/2 stick) unsalted butter,
cut into thin pats
- 2 Tbsp. hot water
- 1 Tbsp. light corn syrup
- Few grains salt
Instructions:
Adjust rack to center of oven; preheat oven to 350 degrees F.
With solid vegetable shortening, grease a 9 by 3-1/2 inch tube
pan. Line the bottom with a circle of wax paper cut to fit, then
grease the paper. Lightly flour pan, knocking out any excess.
Into medium bowl, sift together flour, baking soda, cinnamon,
baking powder, ginger, nutmeg, and cloves. With spoon, stir
well to combine. In small bowl, combine nuts and chocolate
chips. Place a spoonful of the sifted dry ingredients onto the
chips and nuts, then stir thoroughly until both are coated with
flour mixture.
In large bowl of electric mixer, combine softened butter, sugars,
and vanilla. Beat at medium speed until fluffy and well-
combined (a minute or two). (Throughout mixing process,
scrape bowl and beater(s) frequently with rubber spatula to
ensure a complete blending of ingredients.) At a low speed, add
eggs, one at a time; when all eggs have been added, increase
speed to medium and beat until well-mixed. Batter may look
curdled OK.
At lowest speed, add about 1/3 of sifted dry ingredients, then
gradually add water, mixing after each addition only until
smooth. Add about half of remaining dry ingredients at lowest
speed, than gradually add all of pumpkin, again beating only
until combined. Add remaining dry ingredients, increasing
mixer speed slightly if required to combine. Remove from
mixer.
Add chip-nut mixture, along with any dry ingredients
remaining in bowl. With large rubber spatula, stir and fold in
just until evenly distributed. Turn into prepared pan. Level
batter, then form a trench by pushing batter higher on sides and
tube of pan. Batter will fill pan about 3/4 full OK.
Bake in preheated oven 55 to 70 minutes. During baking, cake
will rise slightly above pan (at least in the center) and cracks will
form in the top. If top of cake is becoming too brown during
baking, cover loosely with aluminum foil. Switch pan back-to-
front once about halfway during baking. Cake is done when
toothpick inserted in highest part emerges with a few moist
crumbs still clinging to it. Do not overbake. Remove to cooling
rack.
Allow to stand 15 to 20 minutes. Gently loosen cake from sides
and tube of pan, then invert onto cake rack; re-invert to cool
right side up. Cake sides will be a very dark brown OK. Cool
completely before glazing.
For Glaze:
In medium heatproof bowl, combine all ingredients. Place over
simmering water on low heat (water should not touch bottom of
bowl); stir until melted and smooth. Remove from heat and hot
water. Allow to stand until cooled to room temperature (test a
little on the inside of your wrist) glaze will thicken slightly while
cooling. While glaze cools, place cake on serving plate at least 10
inches in diameter. Cut 6 to 8 strips of wax paper, and gently
place them under the outer edges of the cake.
When glaze has cooled, slowly pour it over top of cake; quickly
spread evenly, preferably with an offset spatula. You want most
of the glaze to stay on the cake top, so don't spread too much
onto the sides. Before glaze sets, pull wax paper strips out from
bottom.
I prefer to store the glazed cake in the refrigerator, but if you're
only going to have the cake around for a day or two, it can be
stored at cool room temperature. If stored at room temperature,
do not let wrappings touch top of glaze, or glaze will "weep."
To serve, cut slices with a sharp, serrated knife; if you have
stored the cake in the refrigerator, allow the slices to stand at
room temperature, loosely covered, for 20 to 30 minutes before
serving.
Note:
If you'd like a slightly more decorated appearance, include only
1/2 cup of chopped nuts in the cake. Finely chop the remaining
1/2 cup. After cake is glazed, before glaze sets, sprinkle top of
cake with the finely chopped nuts.
At least 12 servings
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