The pumpkin and chocolate bundt cake is a delicious pumpkin cake, enriched with lots of chocolate flakes and scented with grated orange peel. It is a soft and indulgent bundt cake, moist and fragrant. The pumpkin makes the batter soft, the chocolate adds indulgence. The orange peel, on the other hand, enhances the aromas and flavors of the cake. In short, it is a perfect autumn and winter dessert!
The pumpkin and chocolate bundt cake is also a dessert without butter and dairy: it is therefore perfect for those who are lactose intolerant and for those who cannot eat dairy. Preparing this dessert is really simple. You just need to cook the pumpkin in the oven or steam it, and a few steps are all it takes to achieve a delicious and indulgent dessert, perfect for any time of the day.
You can obviously customize it to your liking: you can use milk chocolate and replace the orange peel with grated lemon peel. If you prefer to use butter instead of oil, you just need to use the same amount of melted and cooled butter.
Well, now let’s move on to the recipe and see together how to prepare this delicious pumpkin and chocolate bundt cake. But first, I’ll leave you with some indulgent links that might interest you!
If you want to prepare this pumpkin and chocolate bundt cake with the Bimby, you will also find the Bimby procedure at the end of the recipe!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to Prepare the Pumpkin and Chocolate Bundt Cake
- 7 oz pumpkin (weighed cooked)
- 2 eggs
- 1/2 cup sugar
- 3.5 oz dark chocolate (chopped or chocolate chips)
- 1/3 cup sunflower seed oil
- 1 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 packet vanillin
- 1 orange zest (grated)
Tools to Prepare the Pumpkin and Chocolate Bundt Cake
- Bundt pan 8.5 inch
- Steamer basket
- Electric beaters
- Chopper
Steps to Prepare the Pumpkin and Chocolate Bundt Cake
Let’s see together how to prepare this delicious pumpkin and chocolate bundt cake.
Take the eggs out of the fridge to use them at room temperature. Clean and cut the pumpkin into pieces not too large. Place it in the steamer basket, place the basket in a pot with some water at the bottom, cover the pot with a lid, and cook on low heat for about 20 minutes.
Alternatively, bake the pumpkin in the oven for 20-25 minutes at 350°F.
Let it cool.
Also chop the chocolate coarsely with a knife and set aside.
Place the cooked and cooled pumpkin in a chopper together with the oil.
Blend for a few seconds to obtain a smooth puree. Set aside.
In a bowl, place the eggs with the sugar.
Blend for a few minutes until you get a light and frothy mixture.
Add the cooked pumpkin, grated orange zest, and the packet of vanillin.
Blend again.
Add the flour in several additions and incorporate it into the mixture.
Pour the chopped chocolate into the bundt cake batter, leaving a little aside for the top. Mix with a spatula from bottom to top to distribute the chocolate evenly.
Finally, add the baking powder and mix again.
Butter and flour a 9-inch bundt pan.
Pour the batter into the pan and sprinkle the top of the bundt cake with the chopped chocolate you set aside.
Bake at 340°F for about 45 minutes. Always do the toothpick test before taking the bundt cake out of the oven. Once ready, let it cool completely before removing it from the pan.
You can prepare the pumpkin and chocolate bundt cake with the Bimby. Let’s see the various steps together.
Cook the pumpkin in the oven (at 350°F for 20 minutes) or steam for 20 minutes. Alternatively, you can cook the pumpkin in pieces in the Varoma for about 20 minutes.
Place the chopped chocolate in the bowl and give a few Turbo strokes until you get the desired size. Remove the chocolate from the bowl and set aside.
Clean the bowl thoroughly. Put the sugar and orange zest: 10 sec. speed 10. Gather on the bottom with a spatula.
Add the eggs: 2 minutes speed 4-5.
Add the cooked pumpkin, oil, vanillin: 1 min. speed 5-6.
Also, add the sifted flour and baking powder: 40 sec. speed 4.
Finally, add the chopped chocolate, leaving some aside for the top: 30 sec. Counterclockwise speed 2.
Butter and flour a 9-inch bundt pan, pour the batter, sprinkle the top with the remaining chocolate. Bake at 340°F for about 45 minutes. Do the toothpick test before taking the bundt cake out of the oven.
Storage
– The pumpkin and chocolate bundt cake keeps well at room temperature for 2-3 days. Place it under a cake dome or always cover it with aluminum foil or plastic wrap to prevent it from drying out.
– You can also freeze it: slice it and put it in the freezer, wrapping the various pieces in plastic wrap or in food bags.
FAQ (Frequently Asked Questions)
What type of pumpkin is best to use?
Use a sweet and firm pumpkin, such as Mantovana or Delica.
What chocolate is best to use?
The ideal is to use dark chocolate at 50% or 60%, but you can also use a higher percentage or use milk chocolate.
Can I use whole wheat flour?
Yes, but the texture would be denser because whole wheat flour absorbs more liquids. You could also make a mix between whole wheat flour and type 1 or 2 flour.
What flavors can be used?
In addition to grated orange peel, you can also use lemon peel, but also flavors like vanilla or almond or spices like cinnamon and nutmeg.
What if I don’t have a bundt pan?
You can use a classic 9-inch cake pan or make a plumcake or muffins. In the latter case, however, you need to reduce the cooking times to 20-25 minutes.
Can I use butter instead of oil?
Yes, you can use about 6 tablespoons of melted and cooled butter.
