Chocolate Pumpkin Marble Cake with Pumpkin-Ginger Cream

It’s fall, which in baking terms means pumpkin and spices and all things warm and cozy! That being said, while I’m perfectly happy to bake standard pumpkin muffins at home, when it comes to parties I always have to try something more interesting. That’s why, for a recent potluck, I came up with this recipe, which combines pumpkin and ginger and all those other spicy fall flavors with chocolate– and it was a great combination!

That being said, while I increased the original cake recipe by 50% to make a taller cake (big crowd expected), in retrospect I think this was a mistake– the cake-to-frosting ratio was off. I’ve reduced the cake amounts back down for this post, so your cake will not turn out as tall as the one in the photo– this will be a good thing! I’m kind of tempted to try to make this into cupcakes next time so I can really pile on the frosting– you should try it!

Chocolate Pumpkin Marble Cake (adapted slightly from Pastry Affair)

Pumpkin cake base:

1 1/2 cups (370 grams) pumpkin puree
4 large eggs
3/4 cup (177 ml) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt

Chocolate Batter Additions
1/3 cup (28 grams) cocoa powder
2 tablespoons strong coffee (or milk)
1 1/2 cups pumpkin batter (above)

1. Preheat oven to 350 degrees F. Grease a 9×13″ baking pan, or line with foil.

2. Combine pumpkin puree, eggs, oil, sugars, and vanilla in a bowl and beat until smooth.

3. In a separate large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

4. Add dry ingredients to wet ingredients and beat until smooth.

5. Remove 1 1/2 cups of pumpkin batter and stir the cocoa and coffee into it.

6. Pour the pumpkin batter into your prepared pan, then dollop the chocolate batter over it. Swirl all batters with a knife.

7. Bake for about 30-35 minutes. Cake is done with a toothpick comes out clean.

Ganache glaze and ginger topping

6 oz. dark chocolate, chopped

6 oz. heavy cream

3 1/2 oz (100g) chopped crystallized ginger

1. Heat heavy cream to a simmer (I like to use the microwave) and pour over the chopped chocolate. Let sit for 1 minute and then whisk until smooth. Allow to cool until it pours thickly, with some help from a spoon.

2. Once glaze is cool enough to pour, pour it over your completely cooled cake. Sprinkle with chopped crystallized ginger and let the glaze set.

Pumpkin whipped cream (adapted from I Am Baker)

1 cup (225 grams) pumpkin puree

1 teaspooon cinnamon

2-3 cups (up to 384 grams) powdered sugar

1 1/2 cups heavy cream

3 1/2 oz (100g) chopped crystallized ginger

1. In a glass measuring cup, stir together pumpkin and cinnamon. Heat for 1 minute in the microwave– this will help the cinnamon flavor bloom– and stir again. Spread pumpkin onto a plate and refrigerate until cold.

2. In a large bowl (I like to use my stand mixer) whip cream to very soft peaks.

2. Add two cups of powdered sugar and continue to whip another 30 seconds.

3. In a small bowl, stir 1 cup of the whipped cream into the cold pumpkin puree to lighten it.

4. Add the lightened pumpkin puree to the remaining whipped cream and whip until combined. Check for consistency– if the cream is too loose, add more powdered sugar until it’s stiff enough for you.

5. Pile the whipped cream on top of your glazed cake and top with more crystallized ginger.

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