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 Preheat oven to 350°F. Butter and...