Pumpkin Chocolate Chip Bundt Cake With Chocolate Crackle Glaze

(adapted from Baked: New Frontiers in Baking and The Craft of Baking)



3 1/4 cups flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

2 teaspoons baking soda

2 teaspoons salt

1 3/4 cups pumpkin puree (one 15-ounce can)

1 cup vegetable oil

3 cups sugar

4 large eggs

1 teaspoon vanilla extract

2/3 cup room-temperature water

1 1/2 cups (12 ounces) semisweet chocolate chips

Chocolate glaze

1 cup confectioners' sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons hot water


Preheat oven to 350 degrees. Butter and flour pans (bundt pans or loaf pans, as explained above).

In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In a large bowl, whisk together pumpkin puree and oil until combined.

Add sugar and continue whisking. Mix in eggs, one at a time. Whisk in vanilla and then water. With a rubber spatula, stir in chocolate chips.

Fold in dry ingredients. Do not overmix.

Divide the batter between the prepared pans (half and half for loaf pans or 6 cups in 12-capacity bundt pan and 1/2 cup in each of four mini bundt pans).

Smooth the batter.

Bake until toothpick in center comes out clean. I put the bundt and mini bundts in at the same time. (The recipe says to put both loaf pans in together)

For mini bundts, 20 to 25 minutes. Turn after 10 minutes.

For bundt cake, 55 to 70 minutes. Turn after 30 minutes.

(According to recipe: for loaves, 1 hour and 15 minutes to 1 hour and 30 minutes. Turn halfway through. )

Transfer pans to cooling rack. Let cool enough to handle, and then loosen cakes, and turn them out onto the cooling rack to cool completely.

Make the glaze: Whisk together confectioners' sugar, cocoa powder, vanilla, and salt. Whisk in hot water. Add more to thin glaze, if necessary.

Pour the glaze over the bundt cake.

-Delicious Dishings