9.30.2010

Pumpkin Chocolate Chip Bundt Cake With Chocolate Crackle Glaze

If you're craving a warm, moist slice of pumpkin cake, studded with chocolate chips, and glazed with rich chocolate doughnut frosting, then you need to make this cake.

Pumpkin chocolate chip Bundt cake

The recipe is based on a recipe for Pumpkin Chocolate Chip Loaves in Baked: New Frontiers in Baking. It's supposed to make two 9-by-5-by-3-inch loaves, but of course neither of my loaf pans are 9-by-5-by-3 inches.


I remembered that the The Art and Soul of Baking had a baking pan volume chart in it, so I flipped to that to see what other pan options I had. I learned that a 9-by-5-by-3-inch loaf pan has an 8-cup capacity. Since the recipe makes two loaves, I needed a 16-cup-capacity alternative.

Pumpkin chocolate chip Bundt cake

I thought it would be fun to make a bundt cake instead of loaves. I looked up my 10-by-3 1/2-inch bundt pan and found that it has a 12-cup capacity. I had 4 cups more to find and noticed that my mini bundt pans (1 3/4-by-4 inches) each have a 1-cup capacity.

Pumpkin chocolate chip Bundt cake

With a plan in mind, I buttered and floured my bundt pan and four mini bundt pans. The recipe actually yielded 8 cups of batter. Reasoning that each loaf pan would have held 4 cups of batter, half their capacity, I poured 6 cups of batter in the bundt pan and a 1/2 cup of batter in each of the four mini bundts. It actually worked out perfectly.

Pumpkin chocolate chip Bundt cake

The chocolate glaze was an after-thought. The finished bundt cake looked rather plain, and I had hoped for something more stunning. While the cake was cooling, I remembered a recipe for chocolate doughnuts with chocolate glaze in The Craft of Baking. I looked up the glaze, saw that I had all the ingredients, whisked everything together, and poured it over the cake. The glazed cake looked far more stunning, and the glaze itself complemented the chips and added even more chocolate flavor -- so I see nothing wrong with that!

I hope you enjoy this cake as much as I did!

Pumpkin chocolate chip Bundt cake

Pumpkin Chocolate Chip Bundt Cake With Chocolate Crackle Glaze (adapted from Baked: New Frontiers in Baking and The Craft of Baking)
(Print this recipe)

Ingredients

Cake
3 1/4 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups pumpkin puree (one 15-ounce can)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup room-temperature water
1 1/2 cups (12 ounces) semisweet chocolate chips

Chocolate glaze
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons hot water

Preparation

Preheat oven to 350 degrees. Butter and flour pans (bundt pans or loaf pans, as explained above).

In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In a large bowl, whisk together pumpkin puree and oil until combined.


Add sugar and continue whisking. Mix in eggs, one at a time. Whisk in vanilla and then water. With a rubber spatula, stir in chocolate chips.

Fold in dry ingredients. Do not overmix.


Divide the batter between the prepared pans (half and half for loaf pans or 6 cups in 12-capacity bundt pan and 1/2 cup in each of four mini bundt pans).


Smooth the batter.


Bake until toothpick in center comes out clean. I put the bundt and mini bundts in at the same time. (The recipe says to put both loaf pans in together)

For mini bundts, 20 to 25 minutes. Turn after 10 minutes.


For bundt cake, 55 to 70 minutes. Turn after 30 minutes.


(According to recipe: for loaves, 1 hour and 15 minutes to 1 hour and 30 minutes. Turn halfway through. )

Transfer pans to cooling rack. Let cool enough to handle, and then loosen cakes, and turn them out onto the cooling rack to cool completely.



Make the glaze: Whisk together confectioners' sugar, cocoa powder, vanilla, and salt. Whisk in hot water. Add more to thin glaze, if necessary.

Pour the glaze over the bundt cake.


I had enough for the large bundt cake and one mini. I recommend doubling the glaze if you want to coat all of the cakes.




Do you like pumpkin baked goods? What are your favorites?

Have you ever done some finagling to get a recipe to fit in a different size pan?




You might also like these mini pumpkin whoopie pies and pumpkin chocolate chip cookies with chocolate drizzle.

35 comments:

  1. Yummy! I made your pumpkin whoopie pies for a potluck tonight :) I did the frosting a little differently but am excited to give them a try!

    ReplyDelete
  2. I adore baked pumpkin goods and I think you should deliver the mini bundt cake to me immediately! :-)

    ReplyDelete
  3. Emily - I'm so excited that you made the whoopie pies. Can't wait to hear what you think of them!

    Michelle - there is one mini bundt left...

    ReplyDelete
  4. This looks SO good! I'm such a fan of pumpkin baked goods. My mom made a great pumpkin bar growing up, and I keep forgetting to call her for the recipe!

    ReplyDelete
  5. that looks SO good! I love pumpkin breads and cakes, especially with chocolate.

    I may have to make it a different way, too - I don't even have a bundt pan!

    ReplyDelete
  6. I'm impressed with your mathematical skills! Oh, and with your cakes, too.

    ReplyDelete
  7. Oh yummy! My favorite pumpkin baked good is the tried and true pumpkin pie. I'm all over this cake though!

    ReplyDelete
  8. I love the combo of pumpkin and chocolate! Your photos look great...

    ReplyDelete
  9. I am impressed at all your math skills determining how much to add what where. i tired to make a pumpkin bread once without a real recipe. It did not turn out ok and now I know why. I didn't bake it for nearly as long. ONE HOUR + it takes to bake pumpkin bread? thats crazy!

    Your cakes look awesome.

    ReplyDelete
  10. I came across Jen's blog on Foodbuzz and then saw her links to other Boston food blogs via her KAF recap...and when I clicked on yours I was so delighted! I am obsessed (mildy a lot) with Bundt cakes, and of course at this time of year I want everything pumpking - so YUM! Looks great! I will add it to my wish list!
    Nice to meet you. :) Aimee

    ReplyDelete
  11. I love your kitchen math! I do the exact same thing! One of my baking books also has a pan-volume chart and I've looked up many cake pan sizes in there to figure out alternatives. Great tool to have :)

    ReplyDelete
  12. These are adorable! I actually just made a pumpkin pie the other night - I absolutely love pumpkin baked goods this time of year! As well as pumpkin coffee and beer. ;)

    ReplyDelete
  13. This looks magnificent Megan!
    Beautiful post, marvelous presentation!
    Cheers~

    ReplyDelete
  14. This looks delicious! And great job with the finagling. I've never made a bundt cake and have been wanting to find one to try with my new bundt pan. Thanks for the recipe!

    ReplyDelete
  15. Mmm, these look so good! I love your little bundts. :) I'm so glad that it's pumpkin season.

    ReplyDelete
  16. mmm we love pumpkin anything in our house! I can't wait to try a ton of pumpkin goodies, these included :)

    ReplyDelete
  17. Love this time of year esp. because of pumpkin desserts and your looks and sounds perfect! All the spices and chocolate in this are great. I also have a cookbook with a pan conversion chart so don't have to do the math.

    ReplyDelete
  18. Just started following you and this looks amazing! I LOVE pumpkin treats :)

    Hope you'll check out my blog too!

    xo
    Sarah
    brightlights-mycity.blogspot.com

    ReplyDelete
  19. yum. reminds me of a chocolate pumpkin cake i made once! i loved it, so i'm guessing these would also win me over :)

    ReplyDelete
  20. Pumpkin is such a great fall flavor! I really love pumpkin muffins and cheesecake- yum!

    Great photos! Great blog!

    ReplyDelete
  21. I would love a big wedge of this right now Megan! I love pumpkin ANYthing! I haven't had it much with chocolate though - I think I'll have to work on that! I switch up the pans all the time - but I never do the research like you did. I just pour and pray...

    ReplyDelete
  22. Megan, This pumpkin chocolate bundt cake looks wonderful! Yum, chocolate and pumpkin together. Fall is in the air :)

    ReplyDelete
  23. Oh my dear goodness I'm drooling. I LOVE pumpkin goods. I had a pumpkin coffee cake once that was quite possibly the best thing I've ever tasted.

    ReplyDelete
  24. Seriously AMAZING. Wow you are a talented baker..

    ReplyDelete
  25. As one of the lucky co-working consumers, I can testify that it was delicious!

    ReplyDelete
  26. This looks absolutely amazing!! :) I love anything pumpkin...I have to make this!! Thanks for sharing! :)

    ReplyDelete
  27. Wow, these looks amazing! I can't wait to break out the pumpkin and bake too!

    ReplyDelete
  28. I would love to try a pumpking pussing of some sort, this looks so so scrumptious

    ReplyDelete
  29. Pumpkin and chocoalte!!! You are my kinda girl. This looks amazing!!!

    ReplyDelete
  30. MMmmm... Pumpkin and chocolate. I love bundt cakes!

    ReplyDelete
  31. As one of the lucky co-working consumers, I can testify that it was delicious!

    ReplyDelete
  32. This looks delicious! And great job with the finagling. I've never made a bundt cake and have been wanting to find one to try with my new bundt pan. Thanks for the recipe!

    ReplyDelete
  33. Mmm, these look so good! I love your little bundts. :) I'm so glad that it's pumpkin season.

    ReplyDelete
  34. I adore baked pumpkin goods and I think you should deliver the mini bundt cake to me immediately! :-)

    ReplyDelete

I'd love to hear from you! Please leave a comment.