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Pumpkin Cake Recipe

Pumpkin Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 10 inch (25 cm) bundt pan. 

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs, oil, vanilla extract, and sugar until well combined and thick (about 2 minutes). Add the pumpkin puree and beat until incorporated.

In a separate bowl, whisk together the flour, wheat bran, baking soda, baking powder, salt, and spices. Add the flour mixture to the pumpkin batter and beat until incorporated. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cake from the pan. Cool completely before frosting.

Chocolate Glaze: Place the chocolate in a heatproof bowl. Heat the butter and cream in a small saucepan, just until it starts to boil. Immediately pour the hot cream over the chocolate. Let sit a minute or two and then gently stir to combine. Let sit at room temperature to pouring consistency. Then pour the glaze over the top of the cooled bundt cake, letting the glaze flow down the sides. This cake can be stored for several days at room temperature or in the refrigerator. The cake can also be frozen. Defrost in the refrigerator overnight.

Makes one - 10 inch (25 cm) bundt cake.

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Pumpkin Cake:

4 large eggs (200 grams out of shell), at room temperature

1 cup (240 ml/grams) flavorless oil (vegetable, canola, corn, or safflower oil)

1 teaspoon (4 grams) pure vanilla extract

1 3/4 cups (350 grams) granulated white sugar

1-15 ounce can (2 cups) (425 grams) pure pumpkin puree

2 cups (260 grams) all purpose flour

1 cup (50 grams) wheat bran

2 teaspoons (8 grams) baking powder

1 teaspoon (4 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup (170 grams) dark chocolate chips (semi sweet or bittersweet)

Chocolate Glaze:

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped

1 tablespoon (13 grams) butter, diced

1/3 cup (80 ml/grams) heavy whipping cream (cream with a 35-40% butterfat content)