Chocolate Miso Pumpkin Marble Cake
Forget pumpkin spice lattes, this delicious marble cake recipe is a fall treat the whole family can enjoy. This beautiful Chocolate Miso Pumpkin Marble Cake, featuring swirls of rich and intense Lindt EXCELLENCE 70% chocolate, sweet and salty miso, vanilla, and pumpkin puree is the perfect complement for special fall dinners with loved ones.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
Medium
12 people
Ingredients
- 3/4 cup (12 tablespoons) unsalted butter, room temperature
- 1 cup (250 mL) granulated sugar
- 3 large eggs, room temperature
- 3 tsp (15 mL) pure vanilla extract, divided
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) kosher salt
- 1/2 cup (125 mL) plain 5% or 6% milk fat yogurt
- 1/3 cup (80 mL) pure pumpkin puree
- 6 squares Lindt EXCELLENCE 70% Dark Chocolate Bar, finely chopped
- 1 tbsp (15 mL) Dutch processed cocoa powder
- 1 tbsp (15 mL) white miso
Instructions
- Lightly spray Bundt pan with baking spray or lightly grease with butter. Dust pan with 1 to 2 tablespoons of sifted flour and shake off any excess.
- Add butter to bowl of stand mixer fitted with paddle attachment. Alternatively, use large bowl with electric hand mixer. Gradually add sugar to butter, beat on medium high speed for 6 minutes or until pale, light and fluffy and doubled in size, scraping down sides of the bowl as needed.
- Add eggs, beating in one at time at low speed until well combined. Scrape down sides and bottom of bowl, add 2 tsp of vanilla, and mix again.
- Melt chocolate in heat-proof bowl set over saucepan of barely simmering water on medium low heat. Stir until melted and smooth. Set aside.
- Whisk flour, baking powder and salt together in medium bowl. Add half of flour mixture into wet mixture and beat on low speed until just mixed. Alternate yogurt with remaining flour, scrape down sides of bowl, gently combine again. Don’t over mix.
- Preheat oven to 330 deg F
- Divide batter into three equal portions: each approximately 1 1/4 cup.
- Fold one portion and cocoa powder into bowl with the melted chocolate. Add pumpkin to the second portion. Mix remaining vanilla and miso together and fold into the last portion.
- Spoon alternating heaping tablespoons of chocolate and miso batters, using about half of each, around the base of the prepared Bundt pan. Top with spoonfuls of the pumpkin batter in a ring in the center, saving half for the next layer.
- Lightly tap cake pan on counter surface 5 times to release any air bubbles. Top with alternating spoonfuls of the remaining chocolate and miso batters, ensuring that chocolate sits on the miso in the previous layer. Distribute remaining pumpkin batter in a ring in the center over top.
- Tap cake pan again on counter surface 5 times to release any air bubbles.
- Bake on middle shelf of oven for 25 minutes, rotate cake and bake for another 15 to 20 minutes or until skewer comes out clean.
- Let cool for 10 minutes on cooling rack before inverting cake and removing cake
