Sunday, November 27, 2011

What I'm Baking

Chocolate Chip Pumpkin Cake with Chocolate Ganache 

Been baking lots of pumpkin stuff. It's that time of year! This cake is super moist and delicious, and easy to make. It requires a lot of maple syrup, unfortunately, which is used instead of sugar. I say unfortunately because we no longer live in Wisconsin where you could get a quart of syrup at the farmer's market for a lot cheaper than it costs out here. Luckily the rest of the ingredients are relatively cheap and easy to come by.

Recipe adapted from Sinfully Vegan, by Lois Dieterly.


Dry ingredients:

1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Wet ingredients:

2 cups maple syrup
1 can (15 oz) of pureed pumpkin (you can also use the same amount of fresh pureed pumpkin)
4 tsp flax powder (I use ground flax seeds)
3/4 cup water
1/2 cup canola oil
1/2 cup unsweetened applesauce

Chocolate Ganache*:

1/3 cup chocolate chips
3 tbsp soy (or other non-dairy) milk

*Double this if you want additional chocolate ganache to more fully coat the top of the cake.


1. Preheat oven to 350°F. Lightly oil a bundt cake pan with canola oil or cooking spray.
2. Combine flours, cinnamon, baking soda and salt in a medium sized bowl.
3. Combine syrup, pumpkin, oil and applesauce in a large bowl.
4. In a small bowl, vigorously whisk together the flax powder and water. Add this to the liquid ingredients and stir to combine.
5. Slowly add the dry ingredients to the wet, mixing to combine. Make sure not to overmix! Fold in the chocolate chips.
6. Pour batter into prepared pan. Bake for 75 to 80 minutes, or until knife or cake tester inserted in center comes out clean. Let stand to cool for about a half an hour (I usually wait until the pan is cool enough to handle without oven mitts), then remove from pan by running a butter knife around all the edges of the cake and turning it over onto a baking rack. Allow to cool completely.

Make the ganache:

1. Heat soy milk in a small saucepan over medium heat until just about to simmer.
2. Remove from heat, add chocolate chips and using a heat-proof rubber spatula, stir until chocolate is completely melted and the ingredients are blended together. Set aside and allow to cool for about five minutes.
3. Drizzle over the top of the cake with a spoon.

Served with vanilla Coconut Bliss ice cream.

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