4

Pumpkin Showdown: Pumpkin Chocolate Chip Cake

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

We are obsessed with pumpkin so much over here at Chow Bella that we thought it was time to take all the smack talk to task with a pumpkin showdown. All the blog contributors gathered 'round the table with their best pumpkin recipes to see whose dish gets the Great Pumpkin award. First up? Cyndi Coon's luscious cake. Stay tuned each day through next week for more dishes in the showdown.

Pumpkin chocolate chip cake

Pumpkin season only comes around once a year, so you have to make as many goodies as you can out of it. Why not go over the top with decadence? This layered cake is pumpkin chocolate chip with a pumpkin, cinnamon, and cream cheese frosting. There is really nothing else to say except copy down this recipe and make it asap. It is pretty rich, though, so this is an eating event to take on with a buddy or two.

Grab the recipe after the jump.

Chocolate Chip Pumpkin Layer Cake
Adapted from Christopher Norman Chocolates

Ingredients:
20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cup plain pumpkin purée, canned, frozen or fresh
1 cup semisweet chocolate chips
1 cup chopped pecans

Directions:

1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
2. Using a mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy. Beat in eggs one at a time. Stir in pumpkin purée. Mixture will look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
3. Divide batter into the 9 in pans and bake in middle of oven until springy to the touch and a tooth pick inserted in center comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.

Cinnamon Pumpkin Cream Cheese Frosting

Ingredients:
• 8 ounces cream cheese, softened
• 1 teaspoon ground cinnamon
• 6 1/4 cups powdered sugar, sifted
• 1/2 cup butter, softened, not margarine
• ½ teaspoon almond
• ½ teaspoon vanilla
• ¼ c pumpkin puree

Directions:
1.Beat together cream cheese, pumpkin and butter on medium speed until light and fluffy.
2. Add cinnamon, almond and vanilla
3.Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

Tips:
Make cakes ahead put in freezer unwrapped on a pan; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.
Frozen cake layers can be frozen up to three weeks.
Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.