Tuesday, October 30, 2012

Gluten-Free Pumpkin Chocolate Bundt Swirl

October often brings surprises in weather in our area. One week it could be 80 degrees, the next it plummets down to the 30's. This past weekend we got the word that hurricane Sandy was going to be hitting the coast. So the hunkering down began which for us simply meant that we just made sure that we had toilet paper. Other than that, we are usually well stocked. So a favorite pastime for us is to take a trip to the local store to watch the frantic shoppers scour for bottled water and generators. Its mad and a little funny. You'd think there was an impending apocalypse. Its a behavior that can be observed whenever the weatherman predicts a wind gust over 60 miles per hour or a accumulation of snow over 5 inches in our area. So far, only one or two such occasions have actually proved to cause anything remotely close to a panic-like scenario in the last ten years and we pulled through just fine with our stock pile of toilet paper.

 In my area we are also guilty of huge overreactions to the predicted weather. So with the hurricane coming everyone, government, school systems, EVERYTHING was closed prematurely. Better safe than sorry, and I don't wish harm on anyone nor do I tempt fate. I pray that things continue to remain calm (because as we sit it is smooth sailing) and pray that those who are closer to harms way stay safe. So while the kiddos and I are at home it gives us the opportunity to do something that I love to do in the fall- bake!
I have been thinking long and hard about what I want to do with the lovely little pie pumpkins that have been sitting patiently on my bookshelf for the last week. I bought them at the farmers market and sat them there waiting to see what inspiration would come to me. I made apple pies and thought, hmm, maybe pumpkin pie? I kind of wait until November for pumpkin pie, a strange but normal fall behavior for me. So I started poking around on Facebook and saw a picture of a Bundt pan! Yes, that is it!!! I will make a pumpkin Bundt cake! So while I was still on Facebook I posted a status to some friends about baking in prep for this now coined "Frankenstorm" and a friend suggested doing something with chocolate chips or a chocolate swirl. Oh my, yes... did that ever get my mind and my taste buds working. Then it occurred to me that I had a half bowl of unused non-dairy chocolate ganache in the fridge! (you can't let that go to waste!) Oh.. that was it, it was on!
This cake is super moist and delish, kiddo who hates anything pumpkin gobbled it up (I haven't told him it has pumpkin in it yet). Its great for dessert or with some coffee and also perfect for wrapping up for the bake sale or to thank people for giving MacLeod a ride to work last week. Ha! (Yes.. his co-workers love it too)
So, today we will move on to.... homemade Twinkies!  (kiddo has been harassing me for months!!!) So... maybe tomorrow folks... we will see how they come out!

Gluten-Free Pumpkin Chocolate Ganche Bundt Swirl


1 tsp baking soda
1 tsp baking powder
1 1/2 ground cinnamon
1 tsp fresh ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
3 Large Eggs
1 1/2 C Coconut Palm Sugar
1/2 Coconut Oil
2 C cooked pumpkin (preferably fresh)
2 tsp pure vanilla extract

Chocolate Swirl

1 C 60% Dark Ghirardelli Baking Chips
3/4 C soy milk (or other non dairy milk)

1. Place chocolate chips in a small glass or other heat proof bowl. In a small sauce pan heat the milk until it is hot but before it reaches a boil. Pour milk over the chocolate chips and stir to blend until the chips completely melt. The mixture will continue to thicken as the chocolate cools and sets. 

2. Preheat the oven to 350 degrees. 

3. Spray a Bundt pan with non-stick cooking spray. 

4. Sift dry ingredients (gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves) and set aside. 

5. In the bowl of a stand mixer add the eggs, with the whisk attachment beat on medium-high until foamy. Using the paddle attachment add the sugar, oil, pumpkin and vanilla and mix on medium for about a minute to a minute and a half until well blended. 

6. Add the dry ingredients about a 1/2 cup at a time until it is completely incorporated. Scraped the sides of the bowl and mix on medium for another 30 seconds to be sure everything is well mixed. 

7. Using an ice cream scoop or measuring cup, scoop the batter into the Bundt pan leaving half the batter remaining. Tap the pan to settle it in the pan leveling it.

8. Grab the bowl of chocolate ganache and stir it, using a spoon, drizzle a heavy layer of chocolate over the pumpkin batter you just put down. Again, tap the Bundt pan to settle it. 

9. Add remaining batter to the pan evenly and again, tap to settle the pan. Lastly, add one last smaller drizzle of chocolate to the top of the pumpkin batter. 

10. To create the swirl through the pumpkin Bundt, take a knife and run it through only twice around the pan in the batter. It will swirl the chocolate and pumpkin but not muddle it. 

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