Chocolate Pumpkin Bundt Cake
Experience the delightful fusion of rich chocolate and comforting pumpkin in our Chocolate Pumpkin Bundt Cake - a scrumptious masterpiece made from everyday ingredients.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour a 10-12 cup bundt cake pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk to blend.
- In another bowl, mix vegetable oil, pumpkin puree, eggs, vanilla extract, and yogurt until smooth.
- Combine wet and dry ingredients, fold in chocolate chips, and pour the batter into the bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean when inserted.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Melt semi-sweet chocolate chips with butter and heavy cream, drizzle it over the cooled cake, and sprinkle chopped walnuts for a delightful crunch and rustic charm.
Notes
- You can use fresh pumpkin puree if desired; just make sure it's smooth.
- Avoid overmixing the batter; mix until just combined.
- Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for a bit before unmolding for better shape retention.
- Wait until the cake is fully cool before drizzling on the chocolate glaze to prevent melting.