This Chocolate Pumpkin Bundt Cake combines the rich flavors of chocolate with the subtle spiciness of pumpkin. The result is a moist, tender cake that’s perfect for fall, but delicious any time of year. The pumpkin adds a lovely richness to the cake, while the chocolate brings a decadent twist. Drizzled with a chocolate glaze or dusted with powdered sugar, this cake is a showstopper for any occasion!
Ingredients:
For the Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or almond milk)
- 1/2 cup chocolate chips (optional)
For the Chocolate Glaze (Optional):
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, making sure all the crevices are well coated.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and milk until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter. Fold in the chocolate chips, if using.
- Pour the batter into the Bundt pan: Transfer the batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. If the cake seems to be browning too quickly, you can tent it loosely with foil halfway through baking.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Chocolate Glaze (Optional):
- Melt the chocolate: In a small saucepan or microwave-safe bowl, combine the chocolate chips, butter, and cream. Heat gently, stirring frequently, until the chocolate is completely melted and smooth. Stir in the vanilla extract.
- Drizzle the glaze: Once the cake is completely cooled, drizzle the chocolate glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Optional Topping:
- Dust with powdered sugar if you prefer a simpler decoration.
This Chocolate Pumpkin Bundt Cake is rich, moist, and bursting with seasonal flavors. It’s perfect for holiday gatherings or simply as a delicious treat to enjoy with a cup of coffee or tea!
