Dessertsbettycrocker4.3
One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache
The surprise inside this pumpkin cake is a swirl of chocolate. Use your measuring cup to mix the chocolate into the batter so you don't have to wash another bowl.
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- measuring cup
- microwave
📝 Preparation Steps
1
Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2
In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed ⏱️ 1 minute, scraping bowl constantly. Increase speed to medium; beat ⏱️ 2 minutes.
eggs4
3
Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
4
Bake 40 to ⏱️ 45 minutes or until toothpick inserted in center comes out clean. Cool ⏱️ 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about ⏱️ 1 hour. Place cake on serving plate.
5
In microwavable bowl, microwave cream uncovered on High ⏱️ 45 seconds to ⏱️ 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool ⏱️ 5 minutes. Drizzle over cake.
Nutrition Facts
serving Size
1 Serving
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