The PUMPKIN AND CHOCOLATE BUNDT CAKE with nuts is perfect for breakfast or a snack, the pumpkin together with the chocolate goes very well in this cake, and then the nuts add crunchiness to everything.
An easy bundt cake perfect for breakfast or a snack, to take to school or for a coffee break at work.
It reminds me of the bundt cakes my grandmother used to make for snacks, you could smell the freshly baked cake from the sidewalk, and the desire for a snack made us run inside.
A classic bundt cake with simple ingredients enriched with nuts and grated pumpkin in the batter, truly perfect to propose for any occasion.
Do you want to impress everyone even more? Prepare this pumpkin bundt cake batter and bake it in muffin tins so you’ll have delightful little treats for everyone.
Below are some other delicious and autumnal snack proposals, and then, as always, let’s find out how to prepare the pumpkin and chocolate bundt cake with nuts!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Pumpkin and Chocolate Bundt Cake
- 3 eggs (large)
- 120 g sugar
- 200 g pumpkin (cleaned, without seeds and skin)
- 200 g all-purpose flour (or spelt)
- 70 g dark chocolate
- 1 packet baking powder
- 50 g nuts (almonds, walnuts, hazelnuts)
- 3.5 tbsp vegetable oil (various)
- 1 pinch salt
Tools
- 1 Blender
- 1 Bundt cake pan 8.5 inches
- 1 Bowl
- 1 Sifter
Preparation of Pumpkin and Chocolate Bundt Cake
Start preparing the pumpkin and chocolate bundt cake by dealing with the pumpkin: peel it, remove the seeds and internal filaments.
Cut 200 grams into cubes and place them raw inside a blender with the eggs, sugar, and oil.
Blend until you obtain a smooth cream as much as possible without lumps.
Sift the flour together with the baking powder and salt into a bowl; you can use spelt flour if you want to make it even more rustic.
Add the pumpkin cream with the previously blended eggs and mix well to incorporate everything without forming lumps.
Chop the dark chocolate into pieces (if you like milk chocolate, you can use it as well) and incorporate it with a spatula.
Preheat the oven to 347°F, butter, and flour a 8.5-inch diameter bundt cake pan.
Now pour the mixture into the pan, coarsely chop the nuts and distribute them on top.
Bake the pumpkin and chocolate bundt cake in the middle rack of the oven and let it bake for at least 35/40 minutes.
Remember to do the toothpick test before taking it out of the oven; it should come out dry, so remove it from the oven.
Let the pumpkin and chocolate bundt cake rest for a few minutes before removing it from the pan, and if you want, sprinkle it with powdered sugar before serving.
In the same way, you can make at least 18 muffins by filling the muffin tins up to 3/4 of their capacity.
Bake in the middle rack of the oven for 20 minutes.
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How to store the pumpkin and chocolate bundt cake
You can store it under a glass dome or inside an airtight container outside the fridge for 3 days.
Other recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Frequently Asked Questions)
Can I put the nuts inside the batter?
Yes, you can put the nuts inside the batter rather than just on top.
Can I use milk chocolate?
Yes, you can use it in the same quantity.
Can you taste the raw pumpkin flavor?
No, the blended pumpkin cooks perfectly.
