One of my favorite fall ingredients to bake with is pumpkin. Pumpkin is very nutritious having twice our daily value for vitamin A and containing lutein and beta-carotene, antioxidants which are linked to improving eye health and cancer prevention. Pumpkin is not only good for us but it is delicious in both sweet and savory recipes and can be used as a healthy substitute for oil, butter, and eggs in baking.
What I like best about this bundt cake recipe is that it combines all my favorite flavors including pumpkin pie spice, cinnamon, dark chocolate, cocoa powder, and espresso.
Pumpkin and Chocolate Swirl Bundt Cake
- 3 cups all purpose flour sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 2/3 cup or 14 ounces of pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 cup or 2 ounces of dark chocolate chips
- 1/4 cup milk
- 2 teaspoons of instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 350 degrees F. Lightly spray and flour a 12-cup Bundt pan.
- In a medium bowl whisk together the flour, baking powder, and baking soda.
- In a large bowl, using an electric mixer beat the softened butter, white sugar, and light brown sugar together until light and fluffy. Add the vanilla. Add eggs one at a time mixing well after each addition.
- Gradually add the flour mixture to the butter mixture. Reserve one cup of the batter for the chocolate swirl.
- Add the pumpkin puree, pumpkin spice, and cinnamon to the remaining butter mixture and mix until well blended.
- Using a double boiler method, slowly melt the dark chocolate, milk , and espresso powder together. Allow the chocolate mixture to cool slightly and whisk in the unsweetened cocoa powder. Add the reserved one cup cake batter and mix well.
- Spoon one-third of the pumpkin batter into the prepared bundt pan, and spread evenly. Spoon half of the chocolate batter by heaping teaspoons over the pumpkin batter and smooth with a spatula. Repeat layers, spooning remaining pumpkin batter on top.
- Bake 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Allow to cool in pan for 15 minutes. Flip over, remove cake from pan and cool completely on a wire rack.
- Sprinkle with powdered sugar.