Friday, November 25, 2011

Spiced Pumpkin and Bittersweet Chocolate Chip Cake

We marked our Thanksgiving with a return to an orenji favorite.  Always one of our most popular items, the Spiced Pumpkin and Bittersweet Chocolate Cake was our most frequently ordered item for Thanksgiving.  This year, not only did we sell whole cakes, but also individual  and miniature sizes!

To make this delectable cake, we begin with oven-roasted sugar pumpkin, which we puree and spice with fresh cinnamon, ground nutmeg, and grated cloves. This fresh pumpkin puree is incorporated into a dense pound cake batter and studded with the finest Belgian bittersweet chocolate chips. Baked in a fluted tin, the cake is eye-catching as soon as it comes out of the oven!

For color and textural contrast, we drizzle our pumpkin cake with bittersweet chocolate and a vanilla-infused confectioner’s icing. With hand molded chocolate acorns and leaves, these cakes are ready for your holiday meal!

While we have always envisioned this as a conclusion to dinner, we are told that it is also perfect for breakfast, afternoon tea, and an any-time snack! Moist and dense, this cake will keep in the refrigerator for weeks… but we don’t think it will last that long once you try it!

Individual Pumpkin and Bittersweet Chocolate Cakes (right and top) and Miniature "snack-sized" versions (front, left):

Like what you see? The orenji 2011 Winter Holiday Pricing Guide is coming soon!
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