PUMPKIN CHOCOLATE RECIPES RECIPES

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PUMPKIN CHOCOLATE LOAF RECIPE: HOW TO MAKE IT - TASTE O…



Pumpkin Chocolate Loaf Recipe: How to Make It - Taste o… image

These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 3 loaves.

Number Of Ingredients 14

3-3/4 cups all-purpose flour
3-1/2 cups sugar
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 to 1-1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
3 large eggs
1 can (29 ounces) solid-pack pumpkin
1-1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

Nutrition Facts : Calories 190 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 28g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

CHOCOLATE PUMPKIN CAKE RECIPE - CHOCOLATE CAKE WITH …



Chocolate Pumpkin Cake Recipe - Chocolate Cake With … image

Good vanilla makes a big difference when making this moist Chocolate Pumpkin Cake recipe, but it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.

Provided by Cheryl Slocum

Categories     feed a crowd    Halloween    Thanksgiving    dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 14 serving(s)

Number Of Ingredients 23

3/4 c. (1 1/2 sticks) butter, softened, plus more for pans
1 1/2 c. all purpose flour
2/3 c. cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 c. canned pumpkin
2 tsp. vanilla extract
1 c. dark brown sugar
1 c. granulated sugar
3 large eggs, plus one yolk
6 oz. cream cheese, softened
2 1/4 c. confectioner's sugar, divided
2 1/4 tsp. cocoa
1/4 tsp. cinnamon
3/4 tsp. vanilla extract
1 1/2 c. heavy cream
1/4 tsp. orange food coloring
4 oz. bittersweet chocolate, chopped
1 tbsp. unsalted butter, cold 
3 tbsp. corn syrup
1/2 c. heavy cream

Steps:

  • Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
  • Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
  • Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean, about 35 minutes. Cool layers completely before icing.
  • Making Frosting: Beat softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cup confectioners' sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat heavy cream with remaining 3/4 cup confectioners' sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes.
  • Make Glaze: Place chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Spread gently with the back of a spoon or an offset spatula. If more glaze is needed, add only a little at a time.

Nutrition Facts : Calories 610 calories

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