Yossy's Spiced Chocolate Pumpkin Cake

Reprinted with permission from Snacking Cakes by Yossy Arefi, copyright © 2020. Photographs by Yossy
Arefi. Published by Clarkson Potter, a division of Penguin Random House, LLC.

This lightly spiced chocolate cake is packed with pumpkin puree and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. Instead of the glaze, you can also top the cake with 2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon and another pinch of cayenne. Halve the sugar-spice mixture for a loaf cake.

Ingredients

FOR THE SPICED CHOCOLATE PUMPKIN CAKE

¾ cup (150g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
½ cup (120ml) whole milk
1 teaspoon vanilla extract
1 teaspoon Peni Miris Cinnamon
½ teaspoon kosher salt
Pinch of cayenne (optional)
½ cup (45g) unsweetened Dutch-process cocoa powder
1 cup (128g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 cup (85g) chopped chocolate or chocolate chips

FOR THE SPICED PUMPKIN GLAZE

1 cup (100g) confectioners’ sugar
1 tablespoon pumpkin puree
1 tablespoon whole milk, or more as needed
1/4 teaspoon Pumpkin Spice
Pinch of salt

Methods

Position a rack in the center of your oven and preheat the oven to 350ºF. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

MAKE THE CAKE

In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, milk, vanilla, cinnamon, salt, and cayenne (if using). Whisk until smooth and emulsified. Add the cocoa powder and whisk until smooth.
Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Fold in the chocolate with a rubber spatula.
Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
Bake the cake until puffed and a tester inserted into the center comes out clean, 45 to 55 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely

MAKE THE GLAZE

In a bowl, whisk the confectioners’ sugar, pumpkin, milk, cinnamon, cayenne (if using), cloves, and salt until smooth. If the glaze is very thick, add a few drops of milk until it is a smooth and pourable consistency.
Pour the glaze over the cooled cake and let it set for about 20 minutes before slicing the cake. (Store the cake, covered, at room temperature for up to three days.)

NOTES

Use another pan: LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and a skewer inserted into the center comes out clean, 55 to 65 minutes. ROUND: Bake in a 9-inch round pan until puffed and a tester inserted into the center comes out clean, 45 to 55 minutes.
Flavor variations: Try this cake topped with shiny Cocoa Glaze instead of the pumpkin glaze. A handful of chopped, toasted nuts wouldn't be out of place, either.
Dress it up: Top slices of cake with Cocoa Whip or scoops of chocolate ice cream and Whiskey Caramel.