How to make it

  • Preheat the oven to 350F. Grease a 12-cup Bundt pan; dust with flour or cocoa.
  • In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
  • In a large bowl, cream the butter, both sugars and the vanilla with an electric mixer until fluffy. Add the eggs 1 at a time, beating well after each. At low speed, mix in the dry ingredients in 3 additions, alternating with the pumpkin.
  • Transfer 1 cup of batter to a small bowl; stir in the chocolate. Spoon 3 cups of the pumpkin batter into the prepared pan; smooth the top. Using a small spoon, make a shallow ditch in the center of the batter, forming a ring. Drop the chocolate batter into the ditch. Cover with the remaining pumpkin batter, smoothing the top.
  • Bake for 45–50 minutes, until a cake tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then turn out to cool completely. If desired, prepare Chocolate Glaze and drizzle over the cooled cake. Let stand until set.
  • Chocolate Glaze :
  • In a saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and butter; stir until smooth. Let cool for 1 hour, until thickened but pourable.

Reviews & Comments 2

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  • gapeach55 13 years ago
    Great recipe! Wish you were here to read this.
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    " It was excellent "
    angelinaw ate it and said...
    It Looks simply divine! I might have to try this.
    Was this review helpful? Yes Flag

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