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Halloween Recipes: Pumpkin-Black Cocoa Swirl Cake

  • Publish date: Tuesday، 24 October 2023 Last update: Friday، 25 October 2024
Halloween Recipes: Pumpkin-Black Cocoa Swirl Cake

Pumpkin-Black Cocoa Swirl Cake is a Halloween delight that's as rich in flavor as it is in appearance. This cake's captivating blend of pumpkin and black cocoa creates a strikingly dark dessert with a taste that'll remind you of Oreo cookies. Perfect for a festive Halloween gathering that'll leave your taste buds bewitched and wanting more!

This article was previously published on UAE Moments. To see the original article, click here

  • Ingredients

    • 35 Minutes
    • 12 Serving
    • 530 Calories

Pumpkin Batter

cooking spray with flour
3 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 cups white sugar
4 large eggs, at room temperature
1 (15-ounce can) pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
1 cup sour cream, at room temperature

Black Cocoa Batter

3 tablespoons black cocoa powder
3 tablespoons unsweetened Dutch-processed cocoa powder
2 tablespoons white sugar
1/4 cup milk
1 teaspoon espresso powder (optional)
1 (1 ounce) square semi-sweet baking chocolate, melted and cooled slightly

Black Cocoa Icing

1 cup confectioner's sugar
2 tablespoons black cocoa powder
1 teaspoon vanilla extract
1 pinch salt
6 tablespoons heavy cream, or as needed

  • Method & Directions

    • 60 Minutes
  1. Prepare
    تم نسخ الرابط
    Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour.
  2. Mix
    تم نسخ الرابط
    In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. Make Batter
    تم نسخ الرابط
    In another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat mixture on medium-high speed until doubled in volume, about 5 minutes. Add in pumpkin and vanilla, and mix until incorporated. Reduce mixer speed to low; pour in half of dry ingredients, and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.
  4. Combine
    تم نسخ الرابط
    Measure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.
  5. Layer
    تم نسخ الرابط
    Place 1/3 of black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.
  6. Bake
    تم نسخ الرابط
    Bake cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.
  7. Serve
    تم نسخ الرابط
    To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.

  • Nutrition Facts

Calories 530 Fat 22g
Carbohydrate 76g Protein 8g

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