Chocolate Marble Pumpkin Loaf Cake proves that chocolate and pumpkin are delicious together! Make this showstopper with chocolate glaze for your next gathering!
CHOCOLATE MARBLE PUMPKIN LOAF CAKE
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.
More Pumpkin Cake recipes:
Chocolate Pumpkin Cake (made with Stevia)
CHOCOLATE MARBLE PUMPKIN LOAF CAKE RECIPE:
Chocolate Marble Pumpkin Loaf 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
- 1/4 c salted butter
- 3 Tbsp unsweetened cocoa powder
- 1,5 Tbsp milk
- 1/2 tsp vanilla
- 3/4 c powdered sugar
- 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.