Chocolate Pumpkin Marble Cake Recipes

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MARBLED CHOCOLATE-PUMPKIN MUFFINS



Marbled Chocolate-Pumpkin Muffins image

A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!

Provided by Kim

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 16

1 ¼ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup pumpkin puree
½ cup pure maple syrup
½ cup plain whole-milk Greek yogurt
2 eggs, at room temperature
¼ cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
½ cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
  • Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
  • Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
  • Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
  • Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
  • Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.5 g, Cholesterol 43 mg, Fat 8.1 g, Fiber 3.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 263.9 mg, Sugar 11.4 g

CHOCOLATE-PUMPKIN MARBLE CAKE



Chocolate-Pumpkin Marble Cake image

Make and share this Chocolate-Pumpkin Marble Cake recipe from Food.com.

Provided by Hey Jude

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 18

1 1/2 cups butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup unsweetened cocoa
2/3 cup buttermilk
1/2 cup chopped roasted unsalted peanuts (optional)
4 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 tablespoon butter
1 teaspoon corn syrup

Steps:

  • In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
  • Scrape half the mixture into another bowl.
  • Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
  • Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
  • Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
  • Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
  • Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
  • Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
  • Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
  • Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
  • Let stand until the glaze is set, about 2 hours, or chill 30 minutes.

Nutrition Facts : Calories 658.9, Fat 36.3, SaturatedFat 21.9, Cholesterol 183.4, Sodium 543.3, Carbohydrate 81.6, Fiber 4.9, Sugar 52.2, Protein 9.6

PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE



Pumpkin Marble Cheesecake W/ Chocolate Mousse image

I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy.

Provided by Bopp5018

Categories     Cheesecake

Time 2h35m

Yield 10-12 serving(s)

Number Of Ingredients 13

22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
1/3-2/3 cup margarine
16 ounces cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ounces cream cheese (softened)
8 ounces chocolate frosting (1/2 of a tub)
8 ounces Cool Whip
5 ounces chocolate bars (optional)

Steps:

  • Crust:.
  • Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
  • Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
  • Press crust mixture onto spring-form pan, all the way up the sides of pan.
  • Bake crust at 350 degrees Fahrenheit for 10 minutes.
  • Cake:.
  • Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
  • Mix at medium speed until smooth/well-blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Put aside 1 Cup of this batter and chill in fridge.
  • Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
  • Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
  • Alternately layer pumpkin and cream cheese batters over crust.
  • Cut through the batters with a knife several times for a marble effect.
  • Bake pie at 350 degrees Fahrenheit for 55 minutes.
  • Loosen cake from sides of pan and cool before removing from pan completely.
  • Topping:.
  • Mix softened cream cheese and frosting together until well-blended.
  • Fold in cool whip.
  • Put topping on cooled cake; it should reach just under the top of the crust.
  • Shave/grate chocolate bar and add on top of whipped topping for garnish.
  • Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
  • Keep refridgerated until served.

Nutrition Facts : Calories 766, Fat 43.3, SaturatedFat 21.8, Cholesterol 125.8, Sodium 777.1, Carbohydrate 86.8, Fiber 2.4, Sugar 46.9, Protein 10.6

CHOCOLATE PUMPKIN MARBLE CAKE



Chocolate Pumpkin Marble Cake image

Bake a beautiful swirled dessert with our Chocolate Pumpkin Marble Cake from My Food and Family. Combine pumpkin-spiced cake with chocolate cake that create a striking marbled pattern that's sure to become a show-stopper. Don't forget to save Chocolate Pumpkin Marble Cake for your fall recipe list!

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield 2 cakes or 16 servings

Number Of Ingredients 4

1 pkg. (2-layer size) spice cake mix
1 cup canned pumpkin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add pumpkin and dry pudding mix; beat 2 min.
  • Pour half the batter into medium bowl; stir in chocolate.
  • Spoon batters alternately into 2 greased and floured 9x5-inch loaf pans; swirl gently with knife.
  • Bake 45 to 50 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans; cool cakes completely.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 3 g

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