Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake
I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all time favorite cakes, so I wanted to share it with you. The cake has a rather thin line of chocolate streusel and I went for a bolder chocolate layer this time. 
Chocolate Pumpkin Swirl Bundt Cake
Author: Zoë François
Recipe type: Dessert

  • 1 cup (240ml) vegetable oil
  • 1 cup (215g) sugar
  • 1 cup (235g) brown sugar
  • 3 eggs
  • 15-ounce (425 g) canned or roasted pumpkin puree
  • ¾ cup (185g) sour cream (whole milk yogurt or creme fraiche also work)
  • 1½ teaspoons vanilla extract
  • 2 ¼ cups (295g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon all-spice
  • ½ teaspoon ginger
Chocolate Layer:
  • 2 tablespoons (20g) dark cocoa powder
  • 1 teaspoon cinnamon
  • Topping:
  • ½ cup confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
  1. Preheat oven to 350°F. Butter and flour a 10 cup Bundt Pan (in the video). I used a Kugelhopf Bundt Pan in the photos in this post, because I like the shape, but it is slightly smaller and I trimmed the bottom before flipping it out of the pan.
  2. Prepare the cake batter in a large bowl, combining the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
  3. Pour ⅓ of the batter into a separate bowl and stir in the cocoa powder and cinnamon.
  4. Pour ⅓ of the pumpkin cake batter into the prepared pan. Pour in ⅓ of the chocolate batter over the pumpkin batter. This layer will be thin. Repeat this layering with remaining pumpkin and chocolate cake batters in 2 more additions.
  5. Bake for about 1 hour 10 minutes (If you use the kugelhopf pan, it may bake a bit faster, so check closer to 50 minutes) or until a tester comes out with moist crumb.
  6. Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and pumpkin spice for the topping and sprinkle it over the top of the cake.

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