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Ingredientes
- 1 Tbsp. unsalted butter + 1 c. (2 sticks) melted plus more for pans
- 3/4 c. Dutch-process cocoa pwdr sifted plus more for pans
- 2 c. granulated sugar
- 2 c. all-purpose flour
- 2 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 lrg Large eggs
- 2 tsp pure vanilla extract
- 1/2 c. canola oil
- 3/4 c. nonfat buttermilk
- 1 c. plus 1 Tbsp. lowfat milk
- 3 ounce gianduja or possibly lowfat milk chocolate
- 3 ounce bittersweet chocolate
- 7 ounce heavy cream
- a few drops orange liquid-paste food coloring
- 4 c. sifted confectioners' sugar
- Chocolate Leaves
Direcciones
- 1. Heat oven to 350i. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa pwdr.
- 2. In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking pwdr, and salt, and set aside.
- 3. In a medium bowl, whisk together Large eggs, vanilla, canola oil, buttermilk, and 3/4 c. lowfat milk. Slowly add in egg mix to sugar mix. Using the paddle attachment, mix batter on low speed till smooth, about 1 minute. Divide batter proportionately between the prepared pans. Bake cakes till a cake tester inserted into the center comes out clean, about 40 min. Transfer to a cooling rack, and cold for 20 min before removing from the pans.
- 4. Place both chocolates, heavy cream, and 1 Tbsp. butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, till chocolate is completely melted, about 5 min. Remove from the heat, and let cold to room temperature. Whisk chocolate till lightened; set aside.
- 5. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate proportionately on the flat side of one of the cakes. Invert the remaining cake onto chocolate so which a pumpkin shape is formed. Place cake onto a wire rack.
- 6. To make orange butter glaze, combine remaining 1/4 c. plus 1 Tbsp. of lowfat milk and the food coloring till the mix is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 c. melted butter. Add in reserved lowfat milk mix, and continue whisking till smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.
- NOTE: Gianduja is a hazelnut-flavored chocolate available at gourmet food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 420 | |
| Calories from Fat 186 | 44% |
| Total Fat 21.31g | 27% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.04g | |
| Cholesterol 62mg | 21% |
| Sodium 462mg | 19% |
| Potassium 174mg | 5% |
| Total Carbs 54.5g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 36.16g | 24% |
| Protein 5.91g | 9% |
