2h 50m$5.02Pumpkin Chocolate Marble Cake
A tender pumpkin loaf with warm cinnamon and rich chocolate swirls. Made with an easy, hand-mixed batter, it needs no frosting.
Shopping options
All-purpose flour
1.75 Cup
Gold Medal™ All Purpose Flour
5%
Vanilla extract
1 Teaspoon
McCormick Pure Vanilla Extract
8%
Semisweet chocolate chips
0.5 Cup
Nestle Toll House Semi-Sweet Chocolate Morsels Chocolate Chips
25%
Canola oil
0.5 Cup
Kroger® Pure Canola Oil
13%
Ground cinnamon
1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Granulated sugar
1 Cup
Smart Way™ Granulated Sugar
11%
Plain canned pumpkin puree
1 Cup
Libby's 100% Pure Canned Pumpkin
57%
Baking powder
1 Teaspoon
Kroger® Baking Powder
2%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Baking soda
0.5 Teaspoon
ARM & HAMMER Pure Baking Soda
1%
Cost Summary
· only what you use
per serving · 10 servings
Cook this recipe
- All-purpose flour-1.75 cups
- Plain canned pumpkin puree-1 cup
- Granulated sugar-1 cup
- Large eggs-2 each
- Semisweet chocolate chips-0.5 cups
- Canola oil-0.5 cups
- Vanilla extract-1 teaspoon
- Baking powder-1 teaspoon
- Ground cinnamon-1 teaspoon
- Baking soda-0.5 teaspoons
- Fine salt-0.5 teaspoons
Wash your hands with soap and water and begin with clean equipment and work surfaces. Heat the oven to 350°F (175°C), with a rack in the center. Line the bottom and sides of the loaf pan with parchment paper, creasing it into the corners and leaving an overhang along the long sides for lifting out the cake.
Place the chocolate chips in the microwave-safe bowl. Microwave at half power in 20-second intervals, stirring after each interval, until just melted and smooth. Set aside for about 5 minutes, until lukewarm but still fluid.
Use caution when removing the warm bowl of melted chocolate from the microwave.
In the large bowl, whisk the pumpkin puree, eggs, sugar, canola oil, and vanilla until smooth and evenly combined. Wash your hands after handling the raw eggs.
Wash hands after handling raw eggs.
In the medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the pumpkin mixture and fold with the spatula just until no dry flour remains. Avoid vigorous mixing.
Do not taste the raw batter; uncooked eggs and flour can carry harmful bacteria.
Wash bowls, utensils, and work surfaces that touched raw batter before using them with the finished cake.
Measure 1 cup of the pumpkin batter and fold it into the lukewarm melted chocolate until evenly colored. Leave the remaining pumpkin batter plain.
Spread half of the plain batter in the prepared pan. Spoon half of the chocolate batter over it in several dollops. Repeat with the remaining plain batter and chocolate batter. Draw the butter knife through the layers in two broad S-shaped passes, reaching close to the bottom without scraping the parchment. Stop while the colors remain clearly separate.
Bake for 60–70 minutes, beginning to check at 55 minutes. If the top is becoming too dark before the center is baked, cover loosely with foil. The cake is ready when the top springs back gently and a wooden skewer inserted deep into a pumpkin-colored section near the center comes out clean or with a few moist crumbs, but no wet batter. Check a second pumpkin-colored spot if melted chocolate makes the result unclear.
Use oven mitts when handling the hot pan.
Cool in the pan on the wire rack for 15 minutes. Lift out using the parchment, carefully peel the paper away from the sides, and cool on the rack for about 75 minutes more, until completely cool.
Use oven mitts when handling the still-warm pan.
Transfer to the cutting board and cut into 10 slices with the serrated knife. Serve without frosting.
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