Saturday, October 22, 2011

Pumpkin Chocolate Cake ~ Fall Comfort

This is my final post for my dessert series, Pumpkin ~ Fall Comfort.

This week I posted desserts on my blog which had pumpkin as an ingredient.
When I think of the Fall, I think of Pumpkins…it’s a Fall comfort.

Below are the pumpkin dessert recipes posted to my blog this week:

The Pumpkin Chocolate Cake recipe was created by Jacques Torres and Judith Choate.

I had the pleasure of meeting Jacques Torres at The French Culinary Institute while taking a pastry techniques course at FCI.

The cake recipe calls for a 6-cup bundt pan. I didn’t have this size pan. I used a 12-cup pan instead. Since I did not use the correct size bundt pan, my cake did not have the height which a 6-cup bundt pan would have produced. Will make it again because this cake is wonderful.

Nordicware makes this bundt pan.
Here are some details if you’d like to purchase one.
Item Number: 51237
Smaller version of the Anniversary Bundt Pan. Great for dessert for a smaller group.
Original Cast Aluminum Bakeware provides fine details and superior baking performance. Distinctive premium nonstick interiors allow for quick release and easy cleanup. Heat reflective silver platinum exteriors ensure uniform browning. Limited Lifetime Warranty.
Product Dimensions
Length: 9.25 in (23.5 cm)
Width: 8.125 in (20.65 cm)
Height: 3.25 in (8.26 cm)


Now, off to the kitchen to bake. I will show the cake with powdered topping, not the chocolate glaze.


Pumpkin Chocolate Cake ~ Fall Comfort
From the book A Year in Chocolate by Jacques Torres and Judith Choate
Seen in the website cookstr.com
Adapted by Carmen Ortiz of Baking is my Zen


Yield : Makes one 8-inch Bundt cake

Ingredients

½ cup (1 stick) plus 1 tablespoon unsalted butter
¾ cup light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin purée
1¼ cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg  (I use pumpkin spice instead)
¼ teaspoon ground cloves  (I use pumpkin spice instead)
¼ teaspoon salt
3 ounces (½ cup) chopped 60% bittersweet chocolate
½ cup dried cranberries
½ cup chopped walnuts

POWDERED TOPPING - OPTIONAL
2 tablespoons confectioners’ sugar, optional
1 tablespoon Dutch-processed cocoa powder, optional

Chocolate glaze - optional
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream

Directions

1.     Preheat the oven to 350°F.
2.     Lightly butter and flour a 6-cup Bundt pan. Set aside.
3.     Roast the chopped walnuts for about 6-8 minutes. (Optional).
4.     Place the butter in the bowl of an electric mixer fitted with the paddle.
5.     Beat on medium speed to just soften..
6.     Add the brown sugar and beat for about 4 minutes, or until very light and creamy.
7.     Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.
8.     Add the pumpkin and beat to blend.(on low speed)
9.     Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.
10. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.
11. When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.
12. Scrape the batter into the prepared pan.
13. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.
14. Remove from the oven and invert onto a wire rack..
15. Remove the pan and allow the cake to cool to room temperature.
16. When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:
Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

For a Chocolate Glaze:
For a more elegant cake, omit the dusting and drizzle the cooled cake with Chocolate Glaze.

1.     Place the chocolate in a heatproof bowl. Set aside.
2.     Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil.
3.     Immediately remove from the heat and pour over the chocolate.
4.     Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.
5.     When well blended, drizzle over the cooled cake.
6.     Let stand for a few minutes to harden slightly before cutting.

SERVING:
Cut into slices and serve.
The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.

RECIPE PHOTO TUTORIAL BY
CARMEN ORTIZ OF BAKING IS MY ZEN

Pumpkin Chocolate Cake ~ Fall Comfort
From the book A Year in Chocolate by Jacques Torres and Judith Choate
Seen in the website cookstr.com
Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake
Directions

Preheat the oven to 350°F.

Lightly butter and flour a 6-cup Bundt pan. Set aside.
(I used oil spray and cocoa flour. Next time will use butter.)
Roast the chopped walnuts for about 6-8 minutes. (Optional).
Place the butter in the bowl of an electric mixer fitted with the paddle.
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 (medium speed) well after each addition.


Add the pumpkin and beat to blend.(on low speed)
(It looks curdled. But, it’s not a problem.)

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..
(Optional: Wait about 10 minutes before inverting cake.)
Run a knife around edges to loosen cake from the sides.

Remove the pan and allow the cake to cool to room temperature.
When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:
Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

Look forward to making this again using the correct pan size (6-cup bundt pan).
Will also try the chocolate glaze next time.

Here you can see the cranberries and chocolate pieces in the Pumpkin Chocolate Cake…so  good!


Peace in baking,

Carmen
Baking is my Zen…sweet nibbles for the soul



2 comments:

Marc van der Wouw said...

Very nice looking cake..I made them without the almonds..Thanks for sharing;-)

Mary said...

This is a wonderful looking cake. I'm relatively new to your blog and don't comment often, butI wanted you to know I really love the food and recipes you share with your readers. I always enjoy the time I spend here. I hope you have a great day. Blessings...Mary

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