Bitter dark chocolate and cold-weather spices ensure this bake hits the bullseye
It’s very rare, but occasionally a recipe hits the bullseye the first time around, and to that hall of fame I’m now adding this pumpkin cake. I wanted a (apologies in advance for using this word) moist cake with integrity, one that wouldn’t succumb to the one-dimensional sweetness that pumpkin can sometimes have, and the bitter dark chocolate and spices here help perfectly with that. I also wanted a cake that could be prepped in just five minutes (no small feat) and that wouldn’t feel out of place on a Thanksgiving or Halloween table. There were a lot of hoops for this cake to jump through, but jump it did.
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