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Happy Monday! How was your weekend? Anything interesting happened?
Mine was filled with events. More unfortunate than fortunate.
For one, I’m limping ( night time, misplaced toys…..yada yada yada…smashed toe ).
Two, my little man ( yes, the sweet little guy who I talked about here ) took advantage of me trying to multitask and took off diaperless. By chance he went straight to my computer and proceeded to potty train on the tower which happens to sit at target height. Ready, aim,….. fried. Now, I like some things nice and fried. But my computer is NOT one of them! Really?? My child peed on my computer and fried it! Seriously? I understand dogs eating homework but this?
So, computerless me, is using a old old old one ( we are talking decades here, people ) for editing my photos, writing posts and my tablet for checking e-mails and social media. Yay! 
But I managed to comfort myself with a slice of this cake. Check this: dark chocolate marble pumpkin loaf cake. WITH the best cocoa glaze ever! This cake is so easy to make and looks pretty too. Who doesn’t like a dark chocolate marble in their cake? The pumpkin and pumpkin spice flavor comes through and together they please your taste buds with delight. Now about the glaze. I love this glaze! It’s so simple and has a very rich cocoa flavor. It is not too sweet. Just enough. It’s all about the cocoa, which seems to be my trend lately. Are you complaining?
I know what you are thinking. It’s Monday. Where is the brownie post? This month I joined Roxana’s Chocolate Party and today is our reveal day for the month of October.
All of the participants used two of the same ingredients: pumpkin and chocolate. I mean, hello! It’s finally pumpkin season and where’s chocolate – there’s me! Would you join me?
And this cake?
Dark chocolate and pumpkin meet each other in this fabulous Fall dessert. The cocoa glaze is the perfect topping.
Ingredients
- for the cake:
- 2 large eggs, room temperature
- 1 1/4 c granulated sugar
- 6 Tbsp unsalted butter, melted
- 1/2 c milk
- 2 tsp vanilla extract
- 1 c canned pumpkin ( about half of the 15 oz. can )
- 1 3/4 c all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3 oz. dark chocolate, chopped
- for the glaze:
- 1/4 c salted butter
- 3 Tbsp unsweetened cocoa powder
- 1,5 Tbsp milk
- 1/2 tsp vanilla
- 3/4 c powdered sugar
Instructions
- Preheat your oven to 350 degrees F.
- Grease and dust with flour a 9"x5"x3" loaf pan. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, salt and spices ). Set aside.
- In a mixing bowl of a stand mixer, beat together the wet ingredients ( eggs, sugar, butter, milk, pumpkin and vanilla ). Beat until smooth, about 1 to 2 minutes.
- Slowly add the dry ingredients and beat on low until just combined.
- Melt chocolate in a double boiler.
- Scoop out 1/3 of the pumpkin batter into a small bowl and add the melted chocolate. Stir with a wooden spoon until uniform in color.
- To achieve the marbled effect, scoop 1/4 cup pf pumpkin batter onto the bottom of your loaf pan. Top with 2 tablespoons of chocolate batter and do not stir. Repeat until you used up both of the batters.
- Bake for 65 to 70 minutes, or until the toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then transfer onto a cooling rack.
- Cool completely before glazing.
- Make the glaze, by melting the butter in a double boiler. When the butter has only few pieces left to melt, add cocoa powder and whisk until all combined. Remove from heat.
- Add milk and vanilla and whisk well.
- Add powdered sugar, 1/4 cup at a time and whisk well.
- Pour over cake.
Notes
Recipe for loaf cake adapted from Better Homes and Gardens Magazine November 2011 issue Recipe for cocoa glaze: Crunchy Creamy Sweet original
To learn more about joining the Chocolate Party group, click here.
I invite you to visit my fellow bloggers who are also attending this fabulous party.
xoxo,
Anna
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