This is the time of year when everyone starts cooking and baking with pumpkin in order to celebrate Halloween, Thanksgiving and the general fun of autumn. I was so excited to find this recipe when I was looking for a dessert to make and bring to a dinner party. Because the rest of the menu was Middle Eastern, I had reservations about making it and thought about baking sesame cookies instead. When I consulted Major Obvious, he firmly stated, "Your choices are sesame cookies vs. Pumpkin Chocolate Cake by Jacques Torres? That is a no-brainer. Who cares if it doesn't match the rest of the meal?" So, I made the cake and we brought it over. When our friends heard the story, they excitedly asked, "Did you really make it? And that's what we're having for dessert?" When we sat down to eat it, they exclaimed, "That was a good call! Pumpkin and chocolate is such a fantastic combination." Amen.
Pumpkin Chocolate Cake
from Jacques Torres' "A Year of Chocolate"
1/2 cup (1 stick)
plus 1 tablespoon unsalted butter
3/4 cup light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin purée
1-1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 ounces (1/2 cup) chopped 60% bittersweet chocolate
1/2 cup dried cranberries, optional
1/2 cup chopped walnuts, optional
2 tablespoons confectioners' sugar, optional
1 tablespoon Dutch-processed cocoa powder, optional
Preheat oven to 350°F. Lightly butter and flour a 6-inch bundt pan. Set aside.
Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed to just soften. Add the brown sugar and beat for about 4 minutes, or until very light and creamy. Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Add the pumpkin and beat to blend.
Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture. When well-blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.
Scrape the batter into the prepared pan. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.
Remove from the oven and invert onto a wire rack. Remove the pan and allow the cake to cool at room temperature.
The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.
