Pumpkin and chocolate bundt cake.
Simple, super soft, delicious.
The pumpkin and chocolate bundt cake is a delicious autumn dessert, very simple and quick to prepare that will win you over with its soft goodness. A dessert that can be prepared in 10 minutes with electric beaters and with a winning combination: pumpkin and chocolate scented with vanilla, try it, it is super delicious and uniquely soft, a perfect dessert for breakfast, a snack, and whenever you want to indulge in a special and healthy treat 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients
- 3 large eggs (at room temperature)
- 8.82 oz pumpkin (weighed already cleaned, at room temperature)
- 2.4 cups all-purpose flour
- 6.35 oz sugar (4.59 oz for a less sweet version)
- 1/3 cup corn oil
- 2 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1 tsp vanilla extract
- 1 packet baking powder (16 g)
- as needed powdered sugar (to dust the cake)
Tools
- 1 Blender
- 1 Electric Beater
- 1 Bowl
- 1 Spatula
- 1 Bundt Cake Pan
- 1 Oven
Steps
Butter a 22 cm bundt cake pan.
Cut the pumpkin into small cubes and blend it until it becomes a puree.
Sift flour and baking powder together.
Preheat the oven to 340°F.
Using electric beaters, beat the eggs with sugar until the mixture is fluffy and pale.Add the pumpkin, vanilla, pinch of salt, and pumpkin.
Add the oil and beat until the mixture is homogeneous.
Combine the flour and baking powder mixture and stir until smooth.
Pour 3 4 of the mixture into the buttered 22 cm pan.
Add cocoa and 2 tablespoons of water to the remaining batter, and stir with a spatula until smooth.
Pour the cocoa batter over the plain batter in the pan and create a marbling effect with a toothpick.
Bake.
Bake in the hot oven at 340°F, checking with a toothpick after about 45 – 50 minutes, the cake is done when the toothpick comes out dry.
Let it cool slightly, turn it onto a tray, and dust with powdered sugar.
Butter a 22 cm bundt cake pan.
Cut the pumpkin into small cubes.
Sift flour and baking powder together.Put the pumpkin cubes in the bowl and chop for 15 secvel 4.
Scrape all the pulp from the edges to the center and chop for another 10 sec./vel 6.
Add the eggs with sugar, pinch of salt, and vanilla to the pumpkin 30 sec./vel 3.
Scrape everything to the center and work for another 40 sec.vel 3.
Add the oil 30 sec./vel. 3.
Add the flour with baking powder 30 sec./vel. 2, scrape and work for another 30 sec./vel.2.Pour 3 4 of the mixture into the buttered 22 cm pan.
Add cocoa and 2 tablespoons of water to the remaining batter, and stir with a spatula until smooth.
Pour the cocoa batter over the plain batter in the pan and create a marbling effect with a toothpick.
Bake.
Bake in the hot oven at 340°F, checking with a toothpick after about 45 – 50 minutes, the cake is done when the toothpick comes out dry.
Let it cool slightly, turn it onto a tray, and dust with powdered sugar.The Pumpkin and Chocolate Bundt Cake is ready to be enjoyed… Enjoy your dessert!
Try all my other bundt cakes, find the recipes BY CLICKING HERE.
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