Marble Pumpkin Cake
Ingredients
Pumpkin Cupcake
- 3/4 Cup Vegetable Oil
- 1 Cup Granulated Sugar
- 1/3 + 1 Tbsp Light Brown Sugar
- 1 Cup Pumpkin Puree
- 3 Large Eggs
- 1/2 Tbsp Nielsen Massey® Pure Vanilla Extract
- 1 1/2 Cup + 2 Tbsp All Purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Cinnamon
- 1 1/2 Tsp Pumpkin Spice
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/2 Tbsp Dark Cocoa Powder
Chocolate Ganache
- 1 Cup Semisweet Chocolate Chips
- 1/2 Cup Milk Chocolate Chips
- 3/4 Cup Heavy Whipping Cream
Instructions
- This makes 9 slices.
- Begin by making the chocolate ganache since it has to set.
- Sift the dry ingredients and add to the wet ingredients.
- In a microwave safe bowl add the chocolate chips and heavy whipping cream. Heat in High in 45 second intervals mixing in between. This process should take 2-3 intervals and once it's fully melted together and silky set aside to set for about 2-3 hours until it's thickened.
- Next prepare the cake. Preheat the oven to 350F. Prepare an 8x8 baking pan with non stick spray and parchment paper.
- . In a large bowl combine oil, sugars, pumpkin puree, eggs and Nielsen Massey® Pure Vanilla Extract. Mix until combined.
- In a separate bowl, sift flour, spices, baking soda, baking powder and salt.
- In a separate bowl add 1 cup of the cake batter, add the cocoa powder and mix until combined.
- Add 1/3 of the pumpkin batter into the prepared pan and add scattered 3 tbsp of the chocolate pumpkin cake batter. Using a butter knive swirl the batter together to get the marble effect.
- Continue this pattern until you finish the batter.
- Bake for 35-40 mins or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once the cake has cooled top with the ganache and swirl the way your heart desires.
- Enjoy!
TIPS
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Make sure all the ingredients are room temp so that the batter and comes together smoothly.
Refrigerate left overs for 3-5 days covered.
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