Pumpkin Spice Cake with Bleeding Chocolate Glaze
The cake and the cookies can be baked several days in advance. Several hours before you serve it, make the ganache and finish the cake.
- Servings: 12
Photography: William Abranowicz
Source: Martha Stewart Living, October 2000
- 1 cup (8 ounces) unsalted butter room temperature, plus more for pan
- 4 cups cake flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 2 1/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups pumpkin puree
- Espresso Shortbread Headstones
- Bleeding Chocolate Glaze for Pumpkin Spice Cake
Heat oven to 350 degrees. Generously butter a 13-by-9-inch rectangular cake pan. Line with parchment paper; butter and dust with flour. Tap out excess flour, and set aside. In a large bowl, combine and sift the dry ingredients except sugar; set aside.
In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, scraping down the sides of bowl. Alternating, add the dry ingredients and buttermilk, beginning and ending with the dry ingredients, and mixing on low speed, after each addition until just combined. Add the pumpkin puree, and beat on low speed until completely combined.
Pour batter into the prepared pan and bake until golden, about 40 minutes. A wooden skewer inserted into the center of the cake should come out clean. Remove from the oven, and transfer to a wire rack for 15 minutes. Unmold cake onto the wire rack, and let stand until completely cooled.
Place cake and wire rack on a baking pan lined with parchment. Pour the warm chocolate glaze over the cake. Using a small offset spatula or the back of a ladle or spoon, gently prod the glaze over the entire surface of the cake, letting some of it drip down the sides. Let cake stand at room temperature, or place in the refrigerator until set. When ready to serve, place the prepared headstones into the cake and serve.