A beautiful, delicious, pumpkin loaf infused with all Fall spices.
If you are following my content for a while, you might have noticed that as much as possible I do not like to use artificial colors in my baking. This two-tone pumpkin chocolate cake has everything that a pumpkin cake has to have in addition it has a chocolate flavor. This color combination creates the most beautiful and perfect look. This loaf makes a perfect Halloween treat.
About This Recipe
- This recipe has the base of a plain loaf recipe. The batter is divided in half, half of the batter will receive the orange color pumpkin puree. And create that dark brown batter, by adding the 12% Cocoa-powder. Black cocoa is Dutch-process cocoa that is highly alkalized. This cocoa powder creates a dark brown to black color. It's most popular in baking as an all-natural coloring agent that creates daringly dark desserts.
- The other half of the batter which contains the pumpkin puree, has a soft orange color. This half of the batter alternates with the dark batter to create this beautiful two-tone image.
- These cake slices are very beautiful to look at, and they make a great treat for any Fall gatherings or Halloween party.
How To Make This Pumpkin Dark Chocolate Loaf
- Place a thick piece of paper towel on the pumpkin puree to absorb the excess juice. This will make the puree thicker and denser.
- Sift the dry ingredients including the spices together, and set aside.
- This recipe is using a good amount of warm spices.
- Start by beating the oil, butter, and sugars.
- Add the eggs one at a time. Mix well after each one.
- Add the yogurt to the pumpkin puree and mix. Add this to the above mixture.
- Using a spatula, fold in the dry ingredients, and gently mix.
- Grease and line the baking pan with parchment paper.
- pour a few spoons of the pumpkin batter into the pan. Drop a few spoons of the dark chocolate batter on top of the pumpkin and repeat until all two batters are used.
- Tap the pan on the counter a couple of times, then bake.
- For the chocolate topping, Melt the chocolate in the double boiler, then add the butter and mix.
- Pour over the cool cake.
📖 Recipe
Pumpkin Dark chocolate Cake
A beautiful, delicious, pumpkin loaf infused with all Fall spices.
Ingredients
For The Cake
- ½ cup Butter, Room Temperature
- ¼ cup Oil
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ¼ cup yogurt, Full fat
- ½ cup Pumpkin puree, Room Temperature
- 4 Egg, Room Temperature
- 2 cups All-Purpose flour, Spooned and leveled
- 1 tablespoon The warm vanilla spice blend, See notes
- 3 teaspoon Baking powder
- ¼ cup Dark cocoa powder
- 1 tablespoon Vanilla extract
For the Chocolate Topping
- 1 cup Semi-sweet chocolate chips
- 1 tablespoon Butter
Instructions
- Remove the excess juice from the pumpkin puree by placing a thick layer of paper towel over it.½ cup Pumpkin puree
- Preheat the oven to 350°F, grease, and line a 9X15-inch pan with parchment paper. Set it aside.
- Whisk all dry ingredients and set aside.2 cups All-Purpose flour, 1 tablespoon The warm vanilla spice blend, 3 teaspoon Baking powder
- Using a mixer, beat the butter, oil, and two sugars until all mixed.½ cup Butter, ¼ cup Oil, ½ cup Brown sugar, ½ cup Granulated sugar
- Add the yogurt and mix.¼ cup yogurt
- Add the eggs, one at a time, and mix in between. Add vanilla extract.4 Egg, 1 tablespoon Vanilla extract
- Using a spatula, fold in the dry ingredients and mix.
- Split the batter into two separate bowls. Add the pumpkin puree into one-half of the batter and mix.½ cup Pumpkin puree
- Add the cocoa powder to the other half of the batter.¼ cup Dark cocoa powder
- Drop a few spoons of the pumpkin batter into the pan. Drop a few spoons of the cocoa batter over the pumpkin batter. Repeat until all the batter is used.
- Bake for 40-45 minutes. If the top starts browning too fast, Cover the loaf with aluminum foil and continue baking.
- Let cool down in the pan, and then transfer to the cooling rack.
- Melt the chocolate in the double boiler, add the butter, and mix.1 cup Semi-sweet chocolate chips, 1 tablespoon Butter
- Let cool down slightly, then pour over the cool cake.
Notes
- See Spice Blends for the spice recipe.
Nutrition
Calories: 571kcalCarbohydrates: 65gProtein: 8gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 118mgSodium: 305mgPotassium: 265mgFiber: 3gSugar: 36gVitamin A: 2911IUVitamin C: 1mgCalcium: 150mgIron: 4mg
Tried this recipe?Let us know how it was!
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