Рецепт Chocolate Pumpkin Cake with Spiced Glazes
For me it's all about the glaze... or in this case, the glazes. This Chocolate Pumpkin Cake begins with a sweet, plain powdered sugar followed by another sweet glaze, this one filled with holiday spice.
Actually, we usually serve this cake at bbqs and picnics in summer in addition to pumpkin (holiday) season, and last year it made a special appearance at a fundraiser for Liv's high school dance team. While she's not on the team this year, we've still had a request to bring the cake for the fundraiser next weekend and the ingredients have been assembled.
Moving into the holiday season I find far too many high calorie indulgences, and this beauty keeps me in line. I found the recipe years ago in an Eating Well Magazine, and while it's still "cake", it's a lower fat version that includes a decent dose of pumpkin to up the vitamin content and make me feel not quite so guilty when I reach for slice number two.
Chocolaty enough for any chocoholic and doused in not one, but two sweet and spiced glazes, this cake goes a long way to serve a crowd. Sliced thinly we've been known to get nearly 20 pieces out of the cake, and it's so popular there usually aren't any leftovers for me to bring home.
Decadent chocolate, enhanced with seasonal spices... this one has earned a top spot on our list of favorites.
Chocolate Pumpkin Cake with Spiced Glazes
Chocolaty and with a tender, moist crumb, this cake simply sings with the flavors of the holiday season. However, it's also fabulous at a summer picnic. Lower in fat than many dessert table indulgences, you won't feel guilty when you reach for slice number two.
Adapted from Eating Well and Liv Life
- 1 cup all-purpose flour
- 3/4 cup whole wheat pastry flour (we usually substitute spelt or oat flour)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa (not dutch-process)
- 1 1/2 tsp aluminum free baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp freshly ground nutmeg
- 1 cup non-fat buttermilk (we substitute almond milk to make it dairy free)
- 1 15-oz can pumpkin puree
- 3/4 cup dark brown sugar
- 1 large egg
- 1 egg white
- 1/4 cup avocado oil
- 1/4 cup corn syrup (I didn't have corn syrup and substituted maple syrup)
- 1 Tbs vanilla extract
- Glaze
- 1/2 cup powdered sugar
- 1 - 1 1/2 Tbs almond milk
- Spiced Glaze
- 1/2 cup powdered sugar
- about 1 Tbs almond milk
- 1/2 tsp cinnamon
- 1/8 tsp (generous) freshly ground nutmeg
- 1/8 tsp ginger
- teeny, tiny pinch cloves
Preheat oven to 350º and coat a 12-cup bundt pan with cooking spray. Set aside.
Whisk all-purpose flour, pastry flour (or spelt), granulates sugar, cocoa, baking powder and soda, spices and salt in a medium bowl and set aside.
Pour the buttermilk (or almond milk) into a large bowl and add the pumpkin puree, and brown sugar. Mix with an electric mixer (or alternatively work with a whisk) on low speed until fully incorporated. Beat in the whole egg and egg white. Add the oil, corn syrup (or maple syrup) and vanilla and continue to mix or whisk until incorporated.
Add the dry ingredients and stir just until combined.
Pour the batter into the prepared pan and then place into the oven.
Bake until a wooden skewer inserted into the center comes out with only a few moist crumbs attaches, about 1 to 1 1/4 hours. Remove from the oven and place the pan on a wire rack. Allow to cool for 15 minutes then remove the cake from the pan and allow to cool completely on the rack.
Glaze: Combine the powdered sugar and milk in a small bowl. Whisk until completely smooth.
Place the cake on a serving plate or other board and drizzle glaze over the top of the cake.
Next, combine the Spiced Glaze ingredients and again, whisk until smooth.
Drizzle spiced glaze over the top of the cake and allow both glazes to set, about 1/2 hour.
Slice cake and serve.