Pumpkin Chocolate Chip Cake


What? You forgot about pumpkin after Thanksgiving?

I love pumpkin. Mostly, I love all the spices that are associated with it: cinnamon, nutmeg, ginger, allspice… Tonight after a Moroccan-inspired dinner, a spiced cake with dark chocolate chips was just what we needed. And who says pumpkin isn’t February food?

This recipe is a variation of the New York Times’ chocolate-pumpkin layer cake. We needed dessert fast, so layers weren’t an option and neither was making frosting. I basically cut the recipe in half, skipped the nuts, added my own touches (cardamom and orange zest) and 30 minutes later, we were enjoying spicy, pumpkinny, dark chocolatey goodness. This is really dense and moist, and that’s what makes it good.

Pumpkin Chocolate Chip Cake

Idea from Florence Fabricant of the New York Times

Preheat oven to 350 degrees. Cream the butter and sugar together in a bowl. Add the egg and egg white. (Baking isn’t my strong suit so I’m not sure what it’d be like with just one or two whole eggs.) Mix in the 3/4 cup of pumpkin.

In a separate bowl, whisk flour, baking soda, baking powder and salt. Gradually add to pumpkin mixture. Now

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start shaking in the spices. This is an inexact science and depends on your taste. There should be a higher proportion of cinnamon and ginger to nutmeg and allspice. I’ve been adding cardamom to just about everything these days, so in went two pinches of that. Add the orange zest. Taste the batter to see if you’ve added enough cinnamon and spice.

Pour into a greased and floured cake pan. Bake at 350 for 25-35 minutes, until a fork comes out clean.

8 Replies to “Pumpkin Chocolate Chip Cake”

  1. The combination of al of those warm and fragrant spices along with the chocolate, pumpkin, and hint of orange sounds amazing. I haven’t eaten breakfast yet, and I am totally craving this!

  2. I just had a leftover piece for breakfast. Orange goes great with the spices.

    The idea came from a carrot cake I had a few weeks ago that included one whole pureed orange, rind and all. I distrusted the recipe a bit at first, but once I tried it, I realized what all carrot cakes had been missing. Then I put some orange zest in a similarly-spiced granola, and I liked that too.

    Last night I had put the cake in the oven for a minute, then took it out and put the zest in. I’m glad I did.

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