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One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12

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. ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • If desired, swap the spice cake mix for Betty Crocker™ SuperMoist™ yellow cake mix, and bump up the pumpkin pie spice to 1 1/2 teaspoons.
  • This cake can be made using Betty Crocker™ Gluten Free yellow cake mix. Increase the pumpkin pie spice to 1 1/2 teaspoons, and bake as directed. As always, make sure all the other ingredients you use are gluten free.
  • This cake was photographed using a rhonda bundt pan. Deeper pans like the rhonda bundt pan may require an additional 2 to 7 minutes of bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
55mg
2%
Potassium
140mg
4%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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