pumpkin chocolate bundt cake

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Makes 1 12-cup bundt cake (20 slices)

Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted

用料  

pumpkin chocolate bundt cake的做法  

1. --- pumpkin batter ------
   1. dry:
   Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.  
   
   2. wet ingredients w/ sugar
   In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth.

2. --- chocolate batter -----
   Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.

3. ----- assemble -------
   Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up.  Use a skewer to swirl the batter a little bit.

4. ---- bake -------
   Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean.  
   
   
   ***** the time to cook is based on the consistency of the batter

5. ----- cool ------
   Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.

小贴士

another pumpkin bundt cake recipe from anna