Chocolate-Filled “Pumpkin” Cakes Recipe
These adorable, chocolate-filled mini-Bundt cakes are delicious any time of year, but especially in the fall when the pumpkin-shaped desserts are just the thing for Halloween.
Photo: Linda Xiao
Sandwich together mini Bundt cakes to make adorable pumpkin-shaped desserts with a surprise chocolaty center. "I love pairing things that are a little unexpected," says Elise Strachan, creator of the online baking show "My Cupcake Addiction" and author of the forthcoming cookbook Sweet! Celebrations. "Plus, filling anything with chocolate just makes it more delicious." For Halloween, Strachan uses candy melts to turn her cakes into jack-o'-lanterns.
Serves 12
Ingredients
Directions
Active time: 1 hour
Total time: 1 hour 45 minutes
Preheat oven to 350°. Butter and flour two mini Bundt pans, each with 12 (1⁄3 cup) cavities. Alternatively, use 1 pan and bake cakes in 2 batches.
In a stand mixer fitted with a paddle attachment, beat butter, sugar, and eggs on high speed until well combined, light, and fluffy, about 2 minutes. Using tip of a sharp knife, scrape seeds from vanilla bean into bowl (or add vanilla extract). Add oil and mix again until well combined, about 30 seconds.
In a separate small bowl, whisk together flour and baking powder. Add flour mixture and milk to creamed mixture and beat on high speed until flour is completely incorporated, 30 seconds to 1 minute.
Fold in orange food coloring, then divide batter among pans, filling cavities three-quarters full. Bake until cake tops spring back slightly when touched, 12 to 15 minutes. Let cool in pan 15 minutes before turning out onto a wire rack. Chill in freezer for 20 minutes or until firm.
Meanwhile, make ganache: If using microwave, combine cream and chocolate in a microwave-safe bowl and microwave on high in 1-minute intervals, stirring for 2 minutes in between, until smooth; this should take 2 to 3 minutes. If using stovetop, in a small saucepan, bring cream to a rolling boil; remove from heat and add chocolate, stirring until smooth. Measure out 1/2 cup ganache and stir in orange food coloring. Leave remainder white.
Once cakes are firm, use a serrated knife to level bottoms of cakes. Place cakes back into pan for stability and use a teaspoon to dig a 1/4"-deep trench around the center hole of each, leaving 1/4 inch of cake on both sides.
Place chocolate hazelnut spread in a ziplock bag and snip off a corner. Pipe chocolate hazelnut spread into trenches to just below level with cake.
Remove cakes from Bundt pans. Place orange ganache mixture in a ziplock bag, snip off a corner, and pipe a thin orange line along outer and inner rims of cakes. Pair up cakes, turning one upside down and placing on top of the other to stick together. Refrigerate 15 minutes to set.
Place white ganache in a ziplock bag and snip off a small corner. Pipe ganache over cakes, starting in the center and allowing ganache to drip down the sides. Place a piece of cinnamon stick in the center of each cake.
Serves 12
Ingredients
-
CAKES
- 2 sticks plus 2 Tbsp. salted butter, at room temperature, plus more for pans
- 1 cup plus 3 Tbsp. superfine or granulated sugar
- 3 extra-large eggs (or 4 large eggs), at room temperature
- 1/2 vanilla bean (halved crosswise), split lengthwise, or 1 tsp. vanilla extract
- 3 Tbsp. vegetable oil
- 1 Tbsp. baking powder
- 2 cups all-purpose flour, plus more for pans
- 1/2 cup whole milk
- 1/2 tsp. orange food color paste
- 1/2 cup heavy cream
- 12 1/2 ounces (about 2 cups) chopped white chocolate or white chocolate chips
- 1/4 tsp. orange food color paste
- 2 cups chocolate hazelnut spread
- 12 small cinnamon sticks, or 12 (1" to 2") cinnamon stick pieces
GANACHE
ASSEMBLY
Directions
Active time: 1 hour
Total time: 1 hour 45 minutes
Preheat oven to 350°. Butter and flour two mini Bundt pans, each with 12 (1⁄3 cup) cavities. Alternatively, use 1 pan and bake cakes in 2 batches.
In a stand mixer fitted with a paddle attachment, beat butter, sugar, and eggs on high speed until well combined, light, and fluffy, about 2 minutes. Using tip of a sharp knife, scrape seeds from vanilla bean into bowl (or add vanilla extract). Add oil and mix again until well combined, about 30 seconds.
In a separate small bowl, whisk together flour and baking powder. Add flour mixture and milk to creamed mixture and beat on high speed until flour is completely incorporated, 30 seconds to 1 minute.
Fold in orange food coloring, then divide batter among pans, filling cavities three-quarters full. Bake until cake tops spring back slightly when touched, 12 to 15 minutes. Let cool in pan 15 minutes before turning out onto a wire rack. Chill in freezer for 20 minutes or until firm.
Meanwhile, make ganache: If using microwave, combine cream and chocolate in a microwave-safe bowl and microwave on high in 1-minute intervals, stirring for 2 minutes in between, until smooth; this should take 2 to 3 minutes. If using stovetop, in a small saucepan, bring cream to a rolling boil; remove from heat and add chocolate, stirring until smooth. Measure out 1/2 cup ganache and stir in orange food coloring. Leave remainder white.
Once cakes are firm, use a serrated knife to level bottoms of cakes. Place cakes back into pan for stability and use a teaspoon to dig a 1/4"-deep trench around the center hole of each, leaving 1/4 inch of cake on both sides.
Place chocolate hazelnut spread in a ziplock bag and snip off a corner. Pipe chocolate hazelnut spread into trenches to just below level with cake.
Remove cakes from Bundt pans. Place orange ganache mixture in a ziplock bag, snip off a corner, and pipe a thin orange line along outer and inner rims of cakes. Pair up cakes, turning one upside down and placing on top of the other to stick together. Refrigerate 15 minutes to set.
Place white ganache in a ziplock bag and snip off a small corner. Pipe ganache over cakes, starting in the center and allowing ganache to drip down the sides. Place a piece of cinnamon stick in the center of each cake.
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