We are huge pumpkin fans and this PUMPKIN CHOCOLATE BUNDT is one of my favorite cakes for ease and deliciousness!
The recipe has separate but very similar batters. Some recipes I have seen leave out the pumpkin in the chocolate part but I thought why?? It will be nice and moist with the pumpkin in both the batters so that is where I went. I used my pretty new bundt pan and off I went in creating this scrumptious bundt for you.
The pumpkin and chocolate go so nicely together. Adding in earthy fall spices like cinnamon, nutmeg and cloves to the pumpkin batter and real unsweetened cocoa to the chocolate. I didn’t want a glaze or frosting on this cake, seems like it didn’t need it. A thin slice tucked into a lunch box makes my daughter very happy. This is also gorgeous for an afternoon tea or coffee or perfect with a scoop of ice cream for dessert.
You can whirl and swirl the batter more if you like but I liked tasting the different layers in this cake, therefore it gave it more definition and more interest to me.
The spiced pumpkin layer stands out separate to the luscious chocolate layer. A distinct bundt that is worthy of company and sharing. Also, as the bundt bakes, it fills your home with a wonderful fall aroma.
- Prepare a bundt pan by buttering and flouring. Preheat oven to 350F.
- In a small bowl mix together the flour, baking powder and salt and set aside. In a large bowl of a standup mixer, cream butter and sugar together. Add eggs, one at a time and beat well after each addition. Beat in vanilla and pumpkin. Mix in the flour mixture until well blended.
- Divide the mixture in half. In one half of the batter add the cinnamon, nutmeg and cloves and mix well. In the other half add the cocoa and the milk. Blend well.
- Spoon half the spiced batter into the prepared bundt pan. Then drop half the chocolate batter in by spoonfuls. Repeat with the remaining batter. Draw a knife gently around the pan to swirl the batters the more you do this the more the batters will be swirled together but don't over mix.
- Bake for 60-70 min. or until done and tested with a cake tester, coming out with a few moist crumbs but no batter. Let cook for 15 min. and then invert onto a cooling rack to cool completely.