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

Ingredients

• 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

Instructions

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.

full recipe: https://zoebakes.com/2018/11/02/chocolate-pumpkin-swirl-bundt-cake