Pumpkin Cake with Chocolate Hazelnut Swirl
Embrace pumpkin season with open arms by whipping up a festive and delicious cake! Pumpkin and chocolate are the perfect combo for dessert, but this cake isn’t too sweet, so we recommend having a slice or two for afternoon snack as well!
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
- 1 cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup canola oil
- 2 cups flour
- ½ TSP salt
- 1 TSP baking soda
- ½ TSP baking powder
- 1 TBSP ground cinnamon
- ½ TSP ground nutmeg
- ½ TSP ground ginger
- ¼ TSP ground cloves
- ½ cup water
- ¾ cup Barefoot and Chocolate Hazelnut Chocolate Spread
Directions
- Preheat the oven to 350 degrees. Butter a 9 by 13 inch baking dish.
- In a large bowl, combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves. Set aside.
- In another bowl, whisk together the sugar, pumpkin puree, eggs and canola oil.
- Add the flour mixture to the pumpkin mixture, and stir until just combined. Pour in the water and stir to combine.
- Pour the batter in to the baking dish. Dollop the chocolate spread over the top of the batter throughout. Run a knife back and forth lengthwise through the batter, and then do the same widthwise to evenly distribute the chocolate.
- Bake for 30 to 35 minutes or until a tooth pick inserted in the center comes out clean.