Pumpkin Chocolate Cake
This recipe is from Jacques’ book A Year In Chocolate
½ cup (1 stick) plus 1 tablespoon unsalted butter
¾ light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin puree
1 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon salt
3 ounce (½ cup) chopped 60% bittersweet chocolate
½ cup dried cranberries
½ cup chopped walnuts
8oz of 60% bittersweet chocolate
1 cup of heavy cream
Preheat oven to 350 Degrees F. Lightly butter and flour a 6-cup bundt pan. Set aside.
Place the butter in the bowl of an electric mixer fitted with the paddle. Beat on medium speed to just soften. Add brown sugar and beat for about 4 minutes, or until very light and creamy. Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Add pumpkin and beat to blend.
Combine flour; baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture. When well blended, remove the bowl from the mixer and, using a rubber spatula, fold chocolate, cranberries, and nuts.
Scrape the batter into the prepared pan. Bake for about 40 mins, or until a cake tester inserted near the center comes out clean.
Remove from the oven and invert onto a wire rack. Remove the pan and allow the cake to cool to room temperature.
When cool, transfer the cake to a serving plate, placing the decorative side up. Top with chocolate glaze or confectioners sugar.
Place Chocolate in a heatproof bowl. Set aside.
Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil. Immediately remove from the heat and pour over the chocolate. Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.
When well blended, drizzle over the cooled cake. Let stand for a few minutes to harden slightly before cutting
Jacques' Baking Discs