Chocolate Pumpkin Swirl Bundt Cake

Ingredients

• 180 g all-purpose flour (For the chocolate cake; preferably high-quality, unbleached)
• 266 g granulated sugar (For the chocolate cake)
• 32 g Dutch-process cocoa powder (For the chocolate cake)
• 32 g black cocoa powder (For the chocolate cake)
• 1.25 tsp baking powder (For the chocolate cake)
• 0.5 tsp salt (For the chocolate cake)
• 170 g whole milk (Room temperature; for the chocolate cake)
• 112 g neutral oil (For the chocolate cake)
• 2 eggs (Room temperature; for the chocolate cake)
• 0.5 tsp vanilla extract (For the chocolate cake)
• 84 g freshly brewed hot coffee (May substitute boiling water; used to bloom the cocoa)
• 210 g all-purpose flour (For the pumpkin cake)
• 1.5 tsp baking powder (For the pumpkin cake)
• 0.75 tsp baking soda (For the pumpkin cake)
• 0.5 tsp kosher salt (For the pumpkin cake)
• 2.25 tsp pumpkin spice (Use store-bought, or a mixture of cinnamon, nutmeg, allspice, cloves, and ginger)
• 160 g brown sugar (For the pumpkin cake)
• 78 g granulated sugar (For the pumpkin cake)
• 100 g neutral oil (For the pumpkin cake)
• 56 g whole milk (For the pumpkin cake)
• 2 eggs (Room temperature; for the pumpkin cake)
• 1 tsp vanilla extract (For the pumpkin cake)
• 320 g pumpkin purée (Use pure pumpkin purée, not pumpkin pie filling)
• 42 g Dutch-process cocoa powder (Sifted; for the glaze)
• 113 g powdered sugar (Sifted; for the glaze)
• 56 g whole milk (For the glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Spray a 12-cup Bundt pan thoroughly with baking spray, coating the ridges and center tube.

2. 2

   Make the chocolate cake batter. In a medium bowl, whisk together the chocolate-cake flour, granulated sugar, Dutch-process cocoa, black cocoa, baking powder, and salt. Set the dry mixture aside.

3. 3

   In a large bowl, whisk together the chocolate-cake milk, oil, eggs, and vanilla until smooth and fully combined.

4. 4

   Add the chocolate dry ingredients to the wet ingredients and whisk just until no large streaks of flour remain; do not overmix.

5. 5

   Whisk in the hot coffee until the batter is fully combined and smooth. Set the chocolate batter aside.

6. 6

   Make the pumpkin cake batter. In a medium bowl, combine the pumpkin-cake flour, baking powder, baking soda, kosher salt, and pumpkin spice. Set aside.

7. 7

   In a separate large bowl, whisk together the brown sugar, granulated sugar, oil, milk, eggs, and vanilla until smooth.

8. 8

   Add the pumpkin-cake dry ingredients to the wet ingredients and mix until mostly combined, with only a few small streaks of flour remaining.

9. 9

   Add the pumpkin purée and mix until fully combined and evenly incorporated.

10. 10

    Spoon or pour alternating portions of the chocolate and pumpkin batters into the prepared Bundt pan. Continue alternating to distribute both batters evenly and create a swirl pattern.

11. 11

    Bake for 48–52 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

12. 12

    Let the cake cool in the pan for 10 minutes. Invert it onto a cooling rack and allow it to cool completely before glazing.

13. 13

    Make the glaze by whisking the sifted cocoa powder, sifted powdered sugar, and milk together in a microwave-safe bowl until smooth.

14. 14

    Microwave the glaze for about 15 seconds, then whisk again until it reaches a smooth, pourable consistency.

15. 15

    Pour the glaze over the completely cooled cake, allowing it to run down the sides. Slice and serve.

Notes

Store in an airtight container for 3–5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. The cake can be baked the day before serving. Use pure pumpkin purée rather than pumpkin pie filling. Freshly brewed coffee may be replaced with boiling water.

Nutrition per serving

• dessert
• cake
• bundt cake
• baked
• holiday
• Thanksgiving
• chocolate
• pumpkin