Chocolate Pumpkin Cake with Spiced Glazes

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway.  We hope you enjoy this celebratory event and that you will tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

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Usually I'm behind the power curve when it comes to getting involved in blogging events, but this week I'm actually involved!  Celebrating all things Christmas with a multitude of blogger friends, we're bringing you treats for the holiday as well as a giveaway every day.  Liv Life will be participating today, Wednesday, Thursday and Saturday, but don't forget to keep an eye out for posts on Tuesday and Friday as there's a new giveaway in combination with delectable treats each and every day!

Today we're bringing one of our favorite Christmas Treats.  (Well... I know I'm supposed to post Christmas treats, but I have to admit that this Chocolate Pumpkin Cake is something that I stock up on seasonal pumpkin for as we've been known to bring it to summer bbq's as well).  But for today, it's for Christmas, and a wonderful addition to any Christmas Party it is.

With the indulgence of the season, this cake with it's lower fat content and a touch of whole grains is one I love to make for the holiday season.  Adding pumpkin puree kicks up the nutrition content even more, and while I don't think we can really call it "health food", it's definitely not as indulgent as some of the other treats we've been sampling these last few weeks.

Chocolaty and doused in not just one, but two spiced glazes, this moist cake goes a long way to serve a crowd.  Sliced into thin slices, we've been known to get nearly 20 pieces out of one cake, and it's so popular, often there are no leftovers for me to bring home.  Decadent chocolate enhanced with seasonal spices... this one has earned its place on the top of our favorite list.

And now that we've had a treat... how about that giveaway I mentioned??

Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!  Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package.  The food processor features nested bowls, stainless steel blades, and a large feed tube.  The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits.   To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

I'm so happy to be participating in #ChristmasWeek this year, and thrilled to be writing alongside some fabulous food bloggers.  Give them a visit and see what they brought to the table!

Coconut Hot Chocolate and Chocolate Covered Spoons by Cravings of a Lunatic

Chocolate Shortbread Bars by Juanita's Cocina

Peppermint Mocha Cupcakes by Hezzi-D's Books and Cooks

Frosted Sugar Cookies by Dinners, Dishes, and Desserts

Peppermint Mocha Brownie Cookies by Chocolate Moosey

Holiday Pinwheels by That Skinny Chick Can Bake

Cranberry Pistachio Eggnog Bark by See Aimee Cook

Chocolate Peppermint Donuts by The Girl In The Little Red Kitchen

Cranberry-Orange Gin Fizz by The Messy Baker

Pokey Fudge by Ninja Baking

Vanilla Wafer Holiday Bark by Dizzy Busy and Hungry

Peanut Butter n' Jelly Thumbprints by The Little Ferraro Kitchen

Buckeyes by My Catholic Kitchen

Coconut Cream Tres Leches Cake by The Dutch Baker's Daughter

Gluten-free Cinnamon Star Cookies by Masala Herb

Nanny's Pecan Pie by Food Lust People Love

Chocolate Covered Cherry Cookies by Jen's Favorite Cookies

My Mother-in-law's Fudge by Frugal Antics of a Harried Homemaker

Peppermint Brownie Pops by Home Cooking Memories

Chocolate Cherry Hazelnut Fudge by Rants From My Crazy Kitchen

Flourless Peanut Butter Nutella S'Mores by Cupcakes & Kale Chips

Cranberry Yogurt Cookies by Mom's Test Kitchen

Chocolate Pumpkin Bundt Cake by Liv Life

Chocolate Peanut Butter No Bake Cookies by Try Anything Once Culinary

Peppermint Fudge by Like Mother Like Daughter

Chocolate Pumpkin Cake with Spiced Glazes
Chocolaty with a tender, moist crumb, this cake bursts with the flavors of the season.
Adapted from Eating Well and Liv Life
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Ingredients:

1 cup all-purpose, flour

3/4 cup whole-wheat pastry flour (we've also used whole wheat or spelt flour with success)

1 cup granulated sugar

3/4 cup unsweetened cocoa powder, (not Dutch-process)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp all spice

1/8 tsp ground nutmeg

1/4 teaspoon salt

1 cup nonfat buttermilk (we used 1 cup milk with a squeeze of lemon)

1 15-ounce can unsweetened pumpkin puree

3/4 cup dark brown sugar, packed

1 large egg, at room temperature

1 large egg white, at room temperature

1/4 cup avocado oil (or other light oil)

1/4 cup light corn syrup (I didn't have corn syrup... substituted maple syrup)

1 tablespoon vanilla extract

Glaze

1/2 cup confectioners' sugar

1 Tbs nonfat milk

Spiced Glaze

1/2 cup powdered (confectioners') sugar

3/4 to 1 Tbs milk
1/2 tsp ground cinnamon
1/8 (generous) tsp ground nutmeg
1/8 teaspoon ginger
super, teeny, tiny pinch ground cloves (I think that's a technical measurement!!  ;)  ) 

Preheat oven to 350°F.  Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl, set aside.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla.

Gradually add the dry ingredients, stirring until just combined.  Pour the batter into the prepared pan.

Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes, then remove from the pan and let cool completely on the rack, about 2 hours.

 

Glaze: Combine confectioners' sugar and 1 tablespoon milk in a small bowl, whisking until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top.

Next, combine the Spiced Glaze ingredients and again, whisk until smooth.  Drizzle spiced glaze over the top of the cake and allow to set, about 1/2 hour or so.  Slice and serve.  Enjoy!