Chocolate Chip Pumpkin Cake

Rated 5.0 stars by 1 users

Servings

12 pieces

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices
pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake
that can be served both after dinner or alongside your morning coffee.

Ingredients

4 eggs
1/2 cup white sugar
1 cup light brown sugar, packed
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon ground allspice
1/2 teaspoon Kosher salt
1-1/4 cup dark chocolate chips

Brown Butter Frosting Ingredients:

1/2 cup butter
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups confectioners’ sugar
1/4 teaspoon cinnamon for sprinkling

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Directions

1. Preheat the oven to 350°F.
2. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt.
3. Slowly add the flour mixture to the pumpkin mixture and continue to mix until combined. Fold in the chocolate chips.
4. Pour the batter into a 10” x 10” ungreased baking dish. Bake for 40-45 minutes or until a toothpick comes out clean. If the top or edges brown before the rest of the cake has baked, tent aluminum foil over the top. Cool on a cooling rack.
5. Make the frosting: Melt the butter in a small saucepan. Continue cooking over medium heat, stirring often, until the butter turns a light golden brown, about 5 minutes. Be careful not to burn the butter! Remove from heat and let the butter cool. In a stand mixer, mix together the cream cheese and the browned butter until fluffy. Add the vanilla and mix. Gradually add the confectioners’, sugar continuing to mix until smooth.
6. Once the cake has completely cooled, generously spread the frosting over the top of the cake in a thick layer. Dust with cinnamon and enjoy!

October 2023

Launch Countdown

It's class time!!

Pasta Rolling $65 Tuesday October 3rd 6-7:30

There is nothing better than fresh pasta, and it is easier than you think to whip up! We will work together on creating some beautiful noodles.

Menu:

White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce

Spinach Dough: Hand-Cut Spinach Pappardelle Bolognese

Dessert Ravioli

Date night Fall-ing in Love Thursday October 5th 6-7:30

Class ticket is for two people (one couple)

Staying in is the new going out! Open a bottle of wine, put on some tunes and stir together one of these refined but easy recipes.

Menu:

Pumpkin apple Bisque

Fall Kale Salad

Cornish Game Hens with bacon and mustard

Braised root Vegetables

Cherry lambic crumble

(includes 4 beers or 1 bottle of wine with Valid I.D.)

Pumpkin Lovers $65 Friday October 6th 6:30-7

Pumpkin can be so much more than lattes and cinnamon spiked desserts! Join us in creating some tasty dishes starring the fall favorite Gourds.

Menu:

Pumpkin overnight oats to take home.

Pumpkin Shrimp Bruschetta

Pumpkin and Pork Cornbread Casserole

Pumpkin Risotto

Pumpkin Pie egg rolls

Beer and wine available for purchase with a Valid I.D.

Let it Rise, bread baking with Emile Henry Thursday October 12th 6-7:30

The secret to making crispy bread is how it is baked: at high humidity levels, carefully adjusted according to the volume of dough being baked. Emile Henry bread bakers recreate the conditions found in a traditional bread oven, at just the right level of humidity. They ensure your homemade bread comes out baked to perfection, light and airy inside, with a golden, crispy crust.

Menu:

Baguettes

Golden Cloche

Italian focaccia with Pistachio Pesto

Chicken cassoulet will be served.

Beer and wine available for purchase with a Valid I.D.

Cooking with Cast Iron Monday October 16th 6-7:30

Cast Iron pans are key tools in the kitchen. From breakfast to dessert, these pans turn out food that is picture perfect!

Menu:

Buttery Shrimp with winter salad

Blackened Pork chops

Wild Mushroom and Swiss Dutch baby

Blackberry Galette

Beer and wine available for purchase with a Valid I.D.

Preschool Chefs Halloween Ages 3-6 Monday October 23rd 11-12

THREE TIMES AVAILABLE, please select time before adding to cart.

There is nothing scarier than boring snacks! Bring your spooky little chef in to have some Halloween fun.

Menu.

Mummy meatloaf

Frankenstein spooky treats

Class price includes one preschool chef and one guardian.

Kids Halloween ages 7-12 Thursday October 26th 4-5

There is nothing scarier than boring snacks! Bring your spooky little chef in to have some Halloween fun.

Menu:

Mini Mummy Meatloaf

Caramel Apples

Ladies Night: Looking Gourdeaus Spice Girls! Monday October 30th 6-7:30

A nip is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, join us as we use autumn flavors for a stunning meal.

Menu:

Roasted apple and squash salad with greens and cranberries dressed in a pepita vinaigrette.

Spicy butternut squash pizza with cider caramelized Onions

Chicken Spaghetti squash with pumpkin Alfredo

Maple Pumpkin Pot de Creme