Use up the last bits of pumpkin this fall with a deliciously simple Triple Chocolate Pumpkin Marble Cake.
It’s time for November Cake of the Month and I’m in the mood for pumpkin! I don’t know if you’ve noticed, but for the last few weeks Pinterest, Twitter and Instagram have been filled with everything pumpkin. Pumpkin spice latte, pumpkin pasta, pumpkin loaves and pumpkin cakes. Why not go with the flow and add this delicious Triple Chocolate Pumpkin Marble Cake to the mix!
As with any cake that I make, it has to be simple enough for the beginner cook to tackle and have success. It also has to be delicious and attractive to serve to family or guests.
This cake checks off all the must-haves:
• Simple – just mix in one bowl
• Looks great – I love a Bundlt cake with a glossy chocolate glaze
• Taste – totally chocolatey… is that a word? It can even be served a bit warm to amp up the gooey goodness factor.
P.S. I have found a recipe over at averiecooks.com that’s an all pumpkin version of this cake. Give that a try too. http://www.averiecooks.com/2012/10/pumpkin-chocolate-chip-bundt-cake-with-chocolate-ganache.html
If you make this recipe, be sure to snap a photo and hashtag it #EIEOmag. I’d love to see what you cook!
How did you like the new look of our blog?
Triple Chocolate Pumpkin Marble CakeEMAIL Recipe Share on Facebook
- 2 eggs
- 1 cup canned pumpkin puree
- 1 cup sugar
- ½ cup canola oil
- ¼ cup vanilla or plain Greek yogurt
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1-1/2 cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2/3 cup semi-sweet chocolate chips
- 2 Tbsp unsweetened cocoa
- Preheat oven to 350ºF. Grease and flour a 12-cup Bundlt pan and set aside.
- In a large bowl combine eggs, pumpkin, sugar, oil, yogurt, vanilla and spices. Whisk to combine.
- Add flour, baking soda and salt; stir until just combined. Fold in chocolate chips.
- Remove 1 cup of batter to another small bowl and add 2 Tbsp cocoa. Try to not over-mix.
- Pour half of the pumpkin batter in pan evenly. Dab on cocoa mixture. Add remaining pumpkin batter and smooth out. Run a knife through the batter to swirl a bit aif you want a marbled effect.
- Bake 35-40 minutes until set or when a toothpick inserted into centre comes out clean. Allow to cool 15 minutes and then turn out onto wire rack or serving platter to cool completely.
In a small bowl combine 2/3 cup semi-sweet chocolate chips and ¼ cup whole milk. Microwave in 20 second intervals stirring after each interval until melted and smooth. Add more milk in order to get to the right pouring consistency. Pour over cooled cake and serve.
what oven temp?
That would really help wouldn’t it!!! 350ºF, I have updates the post. Thanks Donna!
Angie @ FridayCakeNight
Wow, looks great! I love a one bowl cake 🙂
Me too. Less to clean up… more time to eat cake!
5TH INGREDIENT READS: 1/4 CUP VANILLA OR PLAIN GREEK YOGURT…..CAN’T BE CORRECT AS THE NEXT INGREDIENT IS 1 TSP VANILLA.
SO WHAT REPLACES THE GREEK YOGURT??
Sorry MJ, I am not sure what you are saying. The ingredients are correct. 1/4 cup Vanilla flavour Greek yogurt OR Plain flavour Greek yogurt + 1 tsp Vanilla extract.
This great recipe would also make tasty muffins. I also think one could use sour cream + the 1 tsp of vanilla.
Great suggestion Scottie! Try it and send me a photo…
Thalia @ butter and brioche
Love the combination of chocolate and pumpkin together so I can imagine how delicious this cake must have tasted. You can definitely cut me a slice!
Step 7 is missing. I hope it’s not important! Looks delicious!
Sorry, there is no step 7. Just a formatting mistake in Easy Recipe. I fixed it, thanks for pointing that out.