Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

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.

Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

  • Cake
  • 1 box Betty Crocker™ SuperMoist™ spice cake mix
  • 1 cup canned pumpkin ((not pumpkin pie mix))
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup chopped semisweet baking chocolate
  • 2 tablespoons unsweetened baking cocoa
  • Chocolate Ganache
  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped semisweet baking chocolate
  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.
  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.
  6. Courtesy of Betty Crocker

 

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