Chocolate pumpkin bundt cake –Y’all, let me tell you about this delight that’s gonna have everyone at the gathering talking! We’re diving headfirst into a rich and decadent Chocolate Pumpkin Bundt Cake that will definitely leave your taste buds dancing with joy. This cake combines the comforting flavors of fall with the rich sweetness of chocolate. Trust me, this is a recipe you’ll keep coming back to, and it’s perfect for those holiday get-togethers or just because you want to treat yourself. So, let’s get into it!
Behold the Chocolate Pumpkin Bundt Cake
This beauty is not just a feast for the eyes, but a heavenly delight for the palate!
Ingredients for the Cake
Gather up these ingredients to whip up this masterpiece:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Ingredients for the Gooey Chocolate Glaze
You can’t forget the good stuff to drizzle all over this cake.
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Now that we’ve got everything we need, let’s get this dessert rolling:
- Preheat your oven to 350°F (175°C) and grease your bundt pan with non-stick spray or butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cocoa powder. Set it aside.
- In another mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, making sure to mix well after each addition. Then mix in the pumpkin puree and vanilla extract.
- Slowly incorporate the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Pour the batter into your prepared bundt pan and smooth out the top.
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes before flipping it onto a wire rack to cool completely.
- To make the glaze, heat the heavy cream in a small saucepan until it’s just about to simmer. Remove from heat and add in the chocolate chips, stirring until smooth.
- Once the cake is cool, drizzle that luscious chocolate glaze all over the top. Let it set a bit before digging in.
There you have it, folks! A chocolate pumpkin bundt cake that’s sure to impress. Grab your folks, slice it up, and enjoy the flavors that make gatherings special. Happy baking!