I wasn’t feeling well yesterday and didn’t get much done at all. You know how it is when you get back from a trip — you’re tired and in some cases, fighting off all the airborne viruses from planes, hotel rooms and theatres. I did test a cake, though. This turned out great and seems to have gotten even better after sitting around.
No one has tested this but me, but I had such good results I feel comfortable posting it after one try — no water bath needed, no cake mix, just 20 minutes to make. There is a lot of passive time involved — bake time, cool time, chill time. Of course, that’s a good thing!
Todd and I aren’t huge pumpkin pie fans, but we both liked this because the pumpkin flavor was rather mild.
Pumpkin Cheesecake Topped Chocolate Bundt Cake with Dulce de Leche
Pumpkin Cheesecake Topping:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 1/4 cups canned pumpkin
1 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ teaspoon ginger, 1/8 teaspoon cloves, ½ teaspoon nutmeg)
6 tablespoons natural unsweetened cocoa powder (not Dutch processed)
3 ounces semi-sweet chocolate, chopped or 1/2 cup semi-sweet chocolate chips
6 tablespoons very hot brewed coffee
6 tablespoons sour cream
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
7 tablespoons unsalted butter, room temp
1 cup light brown sugar, packed
2 teaspoons vanilla
2 eggs, room temperature
1/3 cup mini chocolate chips (I haven’t tested with these, but I think they’d be good here)
Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth – if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture.
Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
Before serving, drizzle with dulce de leche or caramel sauce.
Store cake in refrigerator.