I've adapted this recipe for Pumpkin Chocolate Cake from a Whole Foods recipe. Among the things that differ is that I added Chocolate Chunks, because I can never have enough Chocolate!
PUMPKIN CHOCOLATE CAKE with CHOCOLATE CHUNKS
Ingredients
1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup DARK cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon Madegascar or Mexican vanilla extract
1/2 cup (approximately) dark chocolate chunks (or chocolate chips)
Powdered sugar, for dusting (optional)
Method
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined. Fold in Chocolate Chunks (or Chips) then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
Photo: Whole Foods, without the chocolate chunks :-)
1 comment:
These look outstanding! Have to add them to my chocolate blog. Thanks Janet.
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