Food Network Magazine - (10)October 2020

CHOCOLATE CAKE IN A PUMPKIN ACTIVE:SOmin I TOTAL:2hr40min(pluscooling) I SERVES:6to8

FOR THE CAKE
1 small sugar pumpkin (3 to 4 pounds)
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
'"h teaspoon salt
'"h teaspoon baking powder
1 stick unsalted butter, cut into pieces
1 cup packed light brown sugar
% cup water
3 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon scotch or bourbon (optional)

FOR THE BUTTERSCOTCH SAUCE

4 tablespoons unsalted butter

% cup packed light brown sugar

'"h cup heavy cream

% teaspoon pumpkin pie spice

Pinch of salt

2 teaspoons pure vanilla extract

2 teaspoons scotch or bourbon (optional)

Vanilla ice cream, for serving

1. Make the cake: Preheat the oven
   to 3so· and line a baking sheet
   with parchment paper. Cut off the
   top one-quarter of the pumpkin;
   reserve. Scoop out the seeds with
   a spoon and scrape the inside clean.
   Place the pumpkin on the prepared
   baking sheet.
   2. Whisk the flour, cocoa powder, salt
   and baking powder in a medium bowl.
   Combine the butter, brown sugar and
   water in a medium saucepan over
   medium-high heat. Bring to a simmer,
   stirring, until the butter melts and the
   sugar dissolves, 3 minutes. Whisk in
   the chocolate until melted and smooth.
   Remove from the heat; whisk in the eggs,
   vanilla and scotch until smooth, then
   whisk in the flour mixture until combined.
   3. Pour the batter into the pumpkin,
   fil ling it about three-quarters of the
   way. Add the pumpkin top to the baking
   sheet, if desired (don't put it on top of

the pumpkin). Bake until the cake is

browned and rises slightly out of the

opening of the pumpkin, about 1 hour.

Reduce the oven temperature to 3oo·

and continue baking until a skewer

inserted into the center comes out

clean, about 50 more minutes. Let cool

3 to 4 hours before slicing.

4. Meanwhile, make the butterscotch
   sauce: Melt the butter in a small
   saucepan over medium heat. Add
   the brown sugar and cook, stirring,
   until melted and bubbling, about
   2 minutes. Whisk in the heavy cream
   and cook, stirring occasionally, until
   thickened, about 10 minutes. Stir in
   the pumpkin pie spice, salt, vanilla
   and scotch. Transfer to a small bowl
   and let cool slightly.


5. Slice the cake into wedges, cutting
   through the pumpkin. Serve with
   vanilla ice cream and drizzle with the
   butterscotch sauce.

OCTOBER 2020 • FOOD NETWORK MAGAZINE 107