Two of my FAVORITE foods are pumpkin and chocolate! And today I have a Pumpkin & Chocolate Swirl Cake that has BOTH of them!! Picture me shouting with complete JOY! I love the two so much and putting them together in one dish is just genius! This cake is not only super yummy, but I think it’s really pretty too with it’s swirls inside. It’s not hard either. You have one batter divided into two bowls, you add chocolate to one of the batters, and then alternate them into a loaf pan. Swirl together with a knife and you have this pretty surprise when you cut into it. I chose an orange icing for the top which compliments the cake and ads a little tang to your bite. How Glorious! Have you ever eaten a swirl cake before?
As I mentioned here, we are hosting Thanksgiving this year. I’m really excited to have everyone into our home and to be able to cook for them. They come tomorrow and I am super busy running all of those last minute errands. I have a note pad on my counter with an ongoing list of things I keep forgetting to pick up. Each time I talk to my mom we get to talking about things and I remember something else I need. LOL, I probably just need to quit talking to people or my list will never end! My house is clean, I’ve got the turkey, my table is ready…. I just need to let the other things fall into place.
Are any of my sweet readers hosting Thanksgiving this year? Are y’all ready?
- 1 3/4 cups flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups sugar
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 cup canned pumpkin
- 3 oz dark chocolate, melted
- 2 Tbsp unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2-3 Tbsp milk or orange juice
- Preheat oven to 350 F.
- Grease a 9x5 inch loaf pan with cooking spray.
- Place parchment paper into your loaf pan leaving some hanging over the sides and spray with cooking spray. You will use this later to lift your cake out of the pan.
- Combine your dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl and set aside.
- Whisk together eggs and sugar. Then add melted butter, buttermilk, and vanilla. Stir until just combined.
- Gently stir in pumpkin.
- Add your wet ingredients to you dry ingredients. Stir until combined and there are no more lumps.
- Divide your batter into two separate bowls. In one bowl add your melted chocolate and cocoa powder. Stir together.
- Alternate pouring pumpkin and chocolate batters into your greased loaf pan.
- Using a knife swirl through your batter from one end of the pan to other.
- Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool 20 minutes. Then using the parchment paper pull the loaf out of the pan gently and let cool completely.
- For the icing mix together the powdered sugar and either milk or orange juice, I used orange juice, until you reach your desired drizzle consistency.
- Drizzle over cooled cake.
I hope you all have a blessed day and travel safe where ever you go. 🙂