Chocolate-Pumpkin Marble Cake

• servings: 12 servings

Ingredients

Nonstick vegetable oil spray or unsalted butter, room temperature (for pan)

2 cups (250 g) all-purpose flour

2 tsp. baking powder

3 large eggs

1 15-oz. can pumpkin purée

2¼ cups (450 g) sugar

1 cup (2 sticks) unsalted butter, melted, slightly cooled

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

½ cup (42 g) Dutch-process cocoa powder

1 Tbsp. vanilla bean paste or vanilla extract

½ tsp. ground cinnamon or pumpkin pie spice

½ cup heavy cream

4 oz. semisweet chocolate, chopped, or semisweet chocolate chips (about ¾ cup)

¼ tsp. Diamond Crystal or Morton kosher salt

A 10–12-cup Bundt pan

Directions

Place a rack in middle of oven; preheat to 325°.

Generously coat pan with nonstick vegetable oil spray or unsalted butter, room temperature, making sure to get every crevice.

Whisk 2 cups (250 g) all-purpose flour and 2 tsp. baking powder in a medium bowl to combine.

Whisk 3 large eggs, one 15-oz. can pumpkin purée, 2¼ cups (450 g) sugar, 1 cup (2 sticks) unsalted butter, melted, slightly cooled, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt in a large bowl until smooth.

Add dry ingredients and whisk until incorporated (batter will be lumpy).

Spoon 3 cups (720 g) batter into medium bowl that held dry ingredients.

Place a fine-mesh sieve over bowl and sift ½ cup (42 g) Dutch-process cocoa powder into batter. Add 1 Tbsp. vanilla bean paste or vanilla extract and mix with a rubber spatula until smooth.

Add ½ tsp. ground cinnamon or pumpkin pie spice to pumpkin batter in large bowl; mix in with a clean spatula.

Scrape half of plain pumpkin batter (eyeballing is fine) into prepared pan, then scrape half of chocolate batter over.

Repeat layers with remaining plain pumpkin and chocolate batters.

Smooth surface. (Do not run a knife through to marble.)

Bake cake until a wooden tester inserted into the center comes out with just a few moist crumbs attached, 55–65 minutes.

Transfer pan to a wire rack and let cake cool in pan 20 minutes.

Turn cake out onto rack; let cool completely.

While the cake is cooling, bring ½ cup heavy cream to a boil in a small saucepan over medium heat.

Remove from heat, add 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips (about ¾ cup) and ¼ tsp. Diamond Crystal or Morton kosher salt, and whisk until ganache is smooth and glossy.

Scrape into a small bowl; let cool.

Pour ganache over cake, letting it drip down sides.

Chill until ganache is set, 20–30 minutes. Transfer cake to a cake stand or large plate to serve.

Do Ahead: Cake can be made 1 day ahead. Cover loosely and chill. Bring to room temperature before serving if desired.