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pumpkin and chocolate bundt cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online.

►
yield 16 serving(s)
cook time 1 Hr 15 Min
method Bake

Ingredients For pumpkin and chocolate bundt cake

  • FOR THE CAKE
  • 1 c
    all-purpose, flour
  • 3/4 c
    whole-wheat pastry flour
  • 1 c
    granulated sugar
  • 3/4 c
    unsweetened cocoa powder, (not dutch-process)
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    pumpkin pie spice
  • 1/4 tsp
    salt
  • 1 c
    nonfat buttermilk
  • 1
    15-ounce can unsweetened pumpkin puree
  • 3/4 c
    dark brown sugar, packed
  • 1 lg
    egg, at room temperature
  • 1 lg
    egg white, at room temperature
  • 1/4 c
    canola oil
  • 1/4 c
    light corn syrup
  • 1 Tbsp
    vanilla extract
  • FOR THE BITTERSWEET CHOCOLATE GLAZE
  • 4 oz
    bittersweet chocolate
  • 1/3 c
    heavy whipping cream
  • 1/4 c
    light corn syrup
  • 1 tsp
    vanilla extract

How To Make pumpkin and chocolate bundt cake

  • 1
    To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add dry ingredients, stirring until just combined. Scrape batter into prepared pan.
  • 2
    Bake cake until a wooden skewer inserted in center comes out with only a few moist crumbs attached, 1 to 1-1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
  • 3
    To prepare glaze: Chop chocolate and put in a small bowl. Set aside. Combine heavy whipping cream, corn syrup, and vanilla extract in a small saucepan. Cook mixture, stirring, until mixture boils. Pour over chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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