Some Thanksgivukkah mashups we’re really struggling with (turkey stuffed sufganiyot? We’ll pass). But a chocolate gelt filled pumpkin cake? Yes, please.
This recipe (below) and pictures come courtesy of Franci Cohen. Thanks, Franci! Our inner child is screaming for this sweet treat.
Spiced Chocolate Pumpkin Cake with Hanukkah Gelt Chocolate Filling
3” metal circle form or cookie cutter
3 9-inch-round cake pans
Pam cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin 1 1/2 cups sugar 2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1/2 cup semisweet chocolate chips
1 box (approx. 20 packs) of Chanukah gelt (chocolate coins)
1) Preheat oven to 350 degrees F and spray cake pans with cooking spray.
2) Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice and salt in a large bowl.
3) In another bowl combine the pumpkin, sugar, orange zest, vanilla and eggs (one at a time). Add the vegetable oil in a steady stream, and mix until fluffy. Then add the flour mixture and mix until incorporated. Lastly, mix in the chocolate chips!
4) Divide the batter between the 3 prepared pans and bake for about 20 minutes, or until the cakes have a spongy feel. Transfer cakes to a rack and let cool 10 minutes in the pans, then unmold onto wax paper-lined tray.
5) To Prepare the Cake: Take circular cutter and cut a hole in the middle of 2 cakes, keeping bottom layer whole. Stack the layers while adding chocolate frosting between each.
6) Fill middle of cake with chocolate coins.
7) Place one of the “cake middles” that you removed earlier with cookie cutter, back on top of cake to seal the top.
8) Pipe chocolate frosting on top and around sides of cake.