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One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Pumpkin cake with a decadent chocolate swirl, easily mixed in with your measuring cup for less cleanup.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1/3 cup chopped semisweet baking chocolate
  • 2 tablespoons unsweetened baking cocoa
  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped semisweet baking chocolate
Instructions:
  • Preheat your oven to 325°F and generously coat a 10- or 12-cup fluted tube cake pan with cooking spray.
  • In a large bowl, blend cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice with an electric mixer on low for 1 minute, scraping the bowl constantly. Then, increase speed to medium and beat for 2 more minutes. Enjoy the aroma and watch the batter come together beautifully!
  • Take 1 cup of the batter and combine it with 1/3 cup semisweet chocolate and baking cocoa. Pour half of the pumpkin batter into the pan, then add the chocolate batter, followed by the rest of the pumpkin batter.
  • Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then invert onto a cooling rack or heatproof serving plate. Let it cool completely for about 1 hour before placing it on a serving plate.
  • Microwave cream in a microwavable bowl uncovered on High for 45 seconds to 1 minute, or until it just begins to simmer. Stir in the 1/2 cup of semisweet chocolate until smooth. Let it cool for 5 minutes, then drizzle over the cake.

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