Marbled Chocolate Pumpkin Cake with Orange Butter

Votes: 1

Time: 2 hours 20 minutes including cooling time
Complexity: easily
Quantity: 1 loaf (22.5 cm x 12.5 cm)

Chocolate and orange go well together, and chocolate and pumpkin are delicious together, so why not enjoy them all at once? Simply combine butter with orange preserves and a little orange zest for the perfect accompaniment to Bobby's quick chocolate pumpkin bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin Chocolate Marble Cake

1.75 cups (1 and 3/4 cups) all-purpose flour
1 teaspoon baking soda
1 tsp pumpkin pie spices (nutmeg, allspice, cloves)
0.5 tsp baking powder
0.5 tsp fine salt
1.5 cups granulated sugar
0.5 cups vegetable oil
2 large eggs
1 tbsp. pumpkin puree
1 teaspoon vanilla extract
90 g of melted and cooled dark chocolate
You will need: bread pan 22.5 x 12.5 cm.

Orange oil

110 g (8 tbsp) butter at room temperature
1/3 cup orange jam
0.5 tsp grated orange zest
A pinch of fine sea salt

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare orange oilMix the butter, jam, zest, and salt in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
Make a marble cake: Preheat oven to 180°C. Grease a bread pan with butter.

Mix flour, baking powder, pumpkin pie spices, baking soda and fine salt in a medium bowl.
Add the sugar and vegetable oil to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until well combined (the mixture should resemble wet sand), about 1 minute.
Reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and let it mix for about 30 seconds. Turn off the mixer and scrape down the sides of the bowl and the beater. Add the flour mixture and mix well.
Remove the bowl from the mixer and pour the melted chocolate evenly over the dough.
Using a rubber spatula, fold the chocolate into the batter to create chocolate swirls. (If the chocolate is too mixed into the batter, you won't get the marbled effect.)
Pour the batter into the prepared pan and spread it into an even layer. Bake until the top is golden brown, 50-60 minutes. When you insert a toothpick into the center, it should come out with a few moist crumbs. Let cool in the pan for about 10 minutes. Remove from the pan and let cool for another 10 minutes before slicing. Serve with orange butter.

Recipe chocolate pumpkin cake.