Zutaten für Chocolate Pumpkin Marble Cake
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Canned Pumpkin
- 3 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Unsweetened Cocoa
- 1 cup buttermilk
- Roasted Unsalted Peanuts
- 8 ounces semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons light corn syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Pumpkin Marble Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Pumpkin Marble Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
- Divide the batter in half.
- **Pumpkin Batter:** In one bowl, combine ½ of the creamed mixture with 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined.
- **Chocolate Batter:** In the other bowl, combine the remaining ½ of the creamed mixture with 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ cup unsweetened cocoa powder.
- Gradually add 1 cup buttermilk to the chocolate batter, alternating with the remaining flour mixture, beginning and ending with the flour. Mix until just combined.
- Spoon half of the pumpkin batter into the prepared bundt pan.
- Dollop half of the chocolate batter over the pumpkin batter.
- Repeat layers with remaining pumpkin and chocolate batters.
- Using a butter knife, gently swirl the batters together, creating a marble effect.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Chocolate Glaze:** In a heatproof bowl set over a pan of simmering water (double boiler), combine 8 ounces semisweet chocolate chips, ½ cup heavy cream, 2 tablespoons unsalted butter, and 2 tablespoons light corn syrup.
- Stir until smooth and melted.
- Pour the warm glaze over the cooled cake, letting it drip down the sides.
- Sprinkle with chopped peanuts (optional).
- Let the glaze set for at least 2 hours, or chill for 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
208g
Fat
109g
Carbs
27g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Desserts Lunch Snacks Eggs Dairy Vegetables Oven Potluck Dinner Party Fall Holiday Event Winter Cakes Chocolate Eggs Stove Top Dietary Christmas Thanksgiving Seasonal Comfort Food Squash Kwanzaa Taste Mood Sweet To Go Equipment Small Appliance Mixer 4 Hours Or Less
