Recipe

Tunnel O Fudge Pumpkin Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago This moist and spicy treat has a surprise inside—a tunnel of chocolate cake. For a double dose of chocolate, slather the cake with our satiny Chocolate Glaze or Cream Cheese Glaze. Prep:40m Cook:50m Servings:10	Mountainmam
	spicy chocolate pumpkin

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Ingredients

2 3/4 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

2 sticks (1/2 pound) soft unsalted butter

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

2 teaspoons vanilla extract

4 large eggs, at room temperature

1 can (15 ounces) solid-pack pumpkin

2 ounces semisweet chocolate, melted

Chocolate Glaze:

1 cup heavy cream

6 ounces semisweet chocolate, chopped

1 tablespoon butter

Directions

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.

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