CHOCOLATE CAKE IN A PUMPKIN
Strange but true: You can bake a chocolate cake right in a pumpkin - and it tastes delicious!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
- Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
- Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
- Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
- Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.
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Falak Ijaz
[email protected]Yum!
Hassan Rasheed
[email protected]This cake is a keeper!
Cindy Ristick
[email protected]This cake was easy to make and turned out great!
braiydin Pendleton
[email protected]I will definitely be making this cake again.
Malta Rashoo
[email protected]This cake was a hit! Everyone loved it.
PAKISTAN BEAUTIFUL
[email protected]This cake was delicious! The chocolate and pumpkin flavors were perfectly balanced. I would definitely make this again.
Nuwan Tharusha
[email protected]This cake was a bit dry, but the flavor was good. I think I might have overbaked it. I would recommend checking it a few minutes early next time.
Courtney McLean
[email protected]This cake was a bit too sweet for my taste, but it was still good. The pumpkin flavor was subtle, but it was there. I would recommend using less sugar next time.
Somraj Gurung
[email protected]I've made this cake several times and it's always a winner. It's moist, flavorful, and the pumpkin adds a nice twist. I usually add a chocolate ganache frosting, which takes it over the top.
Mis Sahida
[email protected]This cake was easy to make and turned out great! I used a gluten-free flour blend and it still came out perfect. It was moist and flavorful, and the chocolate and pumpkin flavors were perfectly balanced.
Gavin Tertel
[email protected]I made this cake for my family and they loved it! The cake was rich and decadent, and the pumpkin gave it a nice fall flavor. I would definitely recommend this recipe.
TANYA tanya
[email protected]This chocolate pumpkin cake was a hit at my Halloween party! It was moist and flavorful, and the pumpkin added a unique twist. I will definitely be making this again.