This fabulous Pumpkin Chocolate Swirl Bundt Cake combines pumpkin purée, fall spices and chocolate to make a scrumptious pumpkin chocolate bundt cake worthy of special occasions.
1cupcanola or vegetable oil or other light tasting oil
1cupbrown sugar
½cupgranulated sugar
3large eggsat room temperature
1teaspoonpure vanilla extract
¾cupsemi-sweet chocolate chipsmelted and cooled to room temperature
Spice mixture
2teaspoonsground cinnamon
1teaspoonground ginger
½teaspoonground cloves
½teaspoongrated nutmeg
¼cupbrown sugar
Instructions
Position a rack in the center of the oven and heat the oven to 350°F. Grease and flour a large bundt pan.
Into a large bowl, sift the flour with the baking soda and salt. Whisk and set aside.
In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Measure out one teaspoon and add it to the flour bowl. Then add 1/4 cup of brown sugar to your spice bowl, mix it and set it aside.
In a large bowl, combine the pumpkin purée, brown and white sugars, oil, eggs and vanilla extract. Combine until all ingredients are well blended.
Melt the chocolate in the microwave in 25 second increments, stirring after each increment until the chocolate is melted. Set aside to cool slightly.
Pour the wet ingredients into the flour mixture and stir until no trace of flour remains.
Pour approximately half of your batter into your bundt pan. Spread all of the melted chocolate over the batter and sprinkle half of the spice mix. Pour the remaining batter into the pan and top it with the rest of the spice and sugar mixture.
Bake for 55 to 60 minutes or until a cake tester comes out with a few crumbs clinging on it.
Let the cake cool in the pan on a rack for 30 minutes and then turn out to cool completely. Remember to flip this cake up again to have the brown sugar and spice mixture showing on the top part of the cake.
Notes
Cover the cooled chocolate pumpkin cake with a cake dome or use plastic wrap to cover it loosely. After serving the cake store any leftovers in an airtight container. Cake can be frozen for up to three months wrapped well in plastic wrap and then again with aluminum foil.