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One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

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By Betty Crocker Kitchens
Updated Jul 30, 2014
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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.

One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped semisweet baking chocolate

Instructions

  • Step 
    1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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