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Heatter's Chocolate Pumpkin Cake
"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of
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Bright Pumpkins Line a Fence Casting an Autumn Shadow
Stephen St. John
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La Belle Cuisine
Maida Heatter's Book of
Great Chocolate Desserts
by Maida Heatter, 1995,
mildly spiced, not too sweet, very dark and chocolaty, plain (no icing),
beautiful-looking (made in a fancy-shaped pan). Don’t shy away from this
of pumpkin with chocolate; the pumpkin is only to keep it moist
doesn’t give much taste to the cake. It is a perfect cake for the
or to wrap as a
gift. A perfect cake for any time with tea
or coffee. Wonderful
to have on hand
for any occasion. Everyone loves it.
And it is easy to make
and keeps well.
You will need a Bundt pan, kugelhopf, or turban pan with
3/4 cups sifted all-purpose flour
teaspoons double-acting baking powder
teaspoon baking soda
1/2 teaspoons cinnamon
cup unsweetened cocoa powder
(preferably Dutch process)
pound (2 sticks) sweet [unsalted] butter
1/2 teaspoons vanilla extract
cups granulated sugar
eggs (graded large or extra-large)
pound (scant 2 cups) canned solid-pack pumpkin
(not the one
“pumpkin pie filling”)
ounces (1 1/2 cups) walnuts,
cut or broken into medium-size pieces
(to be used after the cake is baked)
rack one-third up from bottom of the oven and preheat oven to 325 degrees
[F.] Butter a 10-inch Bundt pan or any fancy-shaped tube pan with
3-quart capacity. It is best to do this with very soft but not melted
butter, applying it with a pastry brush. Then dust the whole pan,
including the tube, with fine, dry bread crumbs. Invert the pan over paper
and tap lightly to
shake out excess. Set the prepared pan aside.
together the flour, baking powder, baking soda, salt, cinnamon, ginger,
cloves, nutmeg and cocoa. Set aside.
the large bowl of an electric mixer cream the butter. Add the vanilla and
sugar and beat to mix well. Add the eggs one at a time, scraping the bowl
with a rubber spatula and beating after each addition until it is
low speed add half of the sifted dry ingredients, then
the pumpkin, and
finally the remaining dry ingredients, scraping the bowl
with the spatula and
beating after each addition only until it is
in the nuts.
the batter into the prepared pan. Smooth the top.
for 1 1/2 hours or until a cake tester gently inserted into the middle
the cake comes out clean and dry.
it stand for about 15 minutes.
with a rack and carefully invert. Remove the pan and let the cake
the rack. Then let it stand for several hours or overnight before serving.
Cover the top generously with confectioners’ sugar, sprinkling
through a fine strainer held over the cake.
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