CHOCOLATE PUMPKIN BUNDT CAKE

CHOCOLATE PUMPKIN BUNDT CAKE

Ingredient:

For the cake:
  • 2 1/4  cups  all-purpose flour.
  •  cups  sugar.
  • 3/4  cup  unsweetened cocoa powder.
  • 1 1/2  teaspoons  baking soda.
  •  teaspoon  baking powder.
  • 1/4  teaspoon  salt.
  • 1/2  cup  vegetable oil.
  •  cup buttermilk.*
  •  large eggs.
  • 2 teaspoon vanilla extract.
  •  cup  prepared instant coffee.**
For the Pumpkin cream cheese fillin
  • 1 8oz package of cream cheese, room temperature.
  • 1/4 cup granulated sugar.
  • 1-2 teaspoon ground cinnamon.**
  • 1/2- 1 cup pumpkin puree. ****
  • 1 egg large.
  • 2 Tablespoons flour.
For the chocolate glaze:
  • 1 4oz semi sweet chocolate bar, chopped.
  • 1 1/2 tablespoons corn syrup.
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar

Instructions:

  1. Heat the oven to 350F.
Make the cake batter:
  1. In a deep bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar, mix well.
  2. Add oil, beaten eggs, milk and whisk.
  3. Add prepared coffee and mix again, you’ll get a watery batter and not thick on, it is ok do not add more flour.
Prepare the pumpkin filling:
  1. In a bowl, beat, cream cheese, sugar and cinnamon.
  2. Add pumpkin puree gradually and keep testing it. ****
  3. Add the egg and flour then beat again.
Assemble the cake:
  1. In a prepared bundt cake, add 1/2 of the batter then scoop up the cream cheese filling trying to avoid – as much as you can- touching the sides of the pan.
  2. Pour the remaining batter and make swirls in the cake using a butter knife.
  3. Bake for 30-40 minutes until it is done or until a tooth pick inserted in the middle comes out clean.
  4. Take the cake out of the oven, leave it in the pan for 10 minutes then transfer it to a cooling rack to cool completely.
Make the glaze:
  1. Place the chopped chocolate and corn syrup in a bowl and set aside.
  2. In a sauce pan over medium heat, add heavy cream and sugar.
  3. Stir until the sugar has completely dissolved and the mixture is hot.
  4. Pour over the chocolate and mix until smooth.
  5. Pour glaze over the chocolate cake.*****
  6. cut into pieces and serve.
  7. Enjoy!

Note:

  • * Make your own by combining 1 cup of milk and 1 tablespoon white vinegar.
  • ** You can use 1 cup of your preferred brewed coffee.
  • ** You can also use other spices like ground ginger, nut meg .. cloves.
  • **** I kept adding pumpkin puree and taste the filling until I got to the good taste for my family which was 1/2 cup.
  • I have a kid who does not like pumpkin at all so I did not want to overdo it. If it was for me I would’ve added the whole cup.
  • ***** It is easier to for glaze through a squeeze bottle.

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