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Mariel here. For this month’s installment of Secret Recipe Club, I bounced on over to Liv Life, where I stumbled across this recipe for a decadent-looking Chocolate Pumpkin Bundt Cake. I’ve been intrigued by the Choco-Pumpkin pairing since I spotted these brownies over at Smitten Kitchen and since I recently added a Bundt pan to my culinary collection, it seemed like the stars aligned with this assignment.
The results were delicious; I made a few very minor tweaks to the recipe including adding chocolate to the glaze, swapping out corn syrup for honey, and relying solely on all-purpose flour instead of mixing in wheat. I will say that the flavor is a bit unusual at first bite: I’m somewhat of a chocolate purist and prefer my cocoa unadulterated, so it took me a few nibbles to get used to the pervasive pumpkin flavor. In my opinion, this cake would probably score more points with die-hard pumpkin-philes than chocoholics given how strong the spice mix is, but that being said, the texture is moist and spongy and it hits your taste buds in all the right places. I’d be curious to know what you think of these odd bedfellows!
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Chocolate Pumpkin Bundt Cake with a Gooey Chocolate Glaze
Serves 10-12
Adapted from Eating Well Magazine, by way of Liv Life
Ingredients for the Cake:
1¾ cups all-purpose flour – stock
1 cup granulated sugar – stock
¾ cup unsweetened cocoa powder – stock
1½ teaspoons baking powder – stock
1½ teaspoons baking soda – stock
½ teaspoon cinnamon – stock
1/8 teaspoon allspice – stock
1/8 teaspoon nutmeg – stock
¼ teaspoon salt – stock
1 cup buttermilk (or you can sub in 1 cup of milk whisked with 1 tablespoon of white vinegar) – stock
15-oz can of unsweetened 100% pumpkin puree – $1.99
¾-cup light brown sugar, packed – stock
1 large egg, room temp – stock
1 egg white, room temp – stock
¼ cup canola oil – stock
¼ cup honey – stock
1 tablespoon pure vanilla extract – stock
Ingredients for the Glaze:
2/3-cup confectioner’s sugar – stock
1 tablespoon unsweetened cocoa powder – stock
1½ tablespoons milk – stock
Grand total assuming well-stocked kitchen: $1.99
Cost per serving: $0.16
Directions for the Cake:
1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk the flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.
3. In the bowl of an electric mixer, beat the buttermilk, pumpkin puree and brown sugar until light and fluffy (about 1 minute).
4. Beat in the eggs one by one.
5. Reduce to low speed and stir in the oil, honey and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
6. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached- about 1 hour. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 1 hour.
7. Glaze: Beat the confectioner’s sugar, milk and cocoa with an electric mixer until completely smooth. Once the cake is cool, place it on a serving plate and drizzle the glaze over top. Slice and serve.
I, too, am a chocolate purist. It sounds like the chocolate is the main star in this recipe, though, and that pumpkin just adds a little flavor. It looks delicious!
Oh wow. I hadn’t broken my ‘no pumpkin until November’ rule but this may be the straw that breaks that camels back. This cake looks and sounds ridiculously delicious. I love Liv Life. Its a great blog and you just did it a world of justice!
Oh my, this looks mouthwatering! The cake looks so moist and gooey, love it!
Pumpkin and chocolate sound intriguing together. Your cake looks moist and wonderful.
Looks wonderful and pumpkin and chocolate together sound wonderful.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Thin Mint Irish Coffee.
Lisa~~
Cook Lisa Cook
So glad you liked this cake! Its been a hit in our household for years. Im going to follow your lead and sub the honey too. Nicely done!
wow! look at how beautiful that is!
Gorgeous cake!! This looks super delicious…love pumpkin and chocolate together! 🙂
Ok I am a pumpkin freak. I love it but, I am always skeptical of pairing it with chocolate. Cinnamon … yes, banana … yes but, chocolate. It just seems odd but, this cake looks so so so good. I want a big forkful right now because I know this cake would bust up my theory. YUM!
Oh! This looks so lovely and moist.
I have seen so many pumpkin/choco combos lately. This cake looks wonderful and a great fall and holiday dessert. Great SRC post.
You know, I think I may like the combination! I’ve been addicted to pumpkin lately but there are definitely time when pure chocolate is where it’s at! Beautiful cake.
Ooh, that looks super good. You know, I’m on the hunt for just the right bundt cake,
since National Bundt Cake Day is on my birthday, November 15!
Have you seen Mary at Food Librarian’s posts–she does 30 bundt cakes for 30 days leading
up to National Bundt Cake Day. Her theme is “I Like Big Bundts”. So fun. You keep up the bundt
work, too, I see. She’ll do a big post with everyone who links one up after her final one Nov. 15. Be sure to submit yours. 😉
http://foodlibrarian.blogspot.com/
My goodness, this look so rich and moist. What a perfect cake for the holidays.
Chocolate and pumpkin is an amazing combination. One of my favs– kinda like Mexican Hot Cocoa! GREG
I don’t think I have ever tried this combination, but I am intrigued! I love chocolate . I love pumpkin. I can’t wait to try this. Your cake turned out gorgeous! Great post!
Stop by and see my Mint Brownie Bites!
Your cake looks so decadent and gooey. I am not a chocolate purist. I will take it any way I can. Thanks for sharing.
What an interesting combination, chocolate and pumpkin – looks so moist and decadent!
Beautiful cake! I like the pumpkin chocolate combo. But I’ve only had it in pumpkin bread studded with chocolate chips. This cake looks like a perfect fall treat.
What a heavenly cake – so beautifully rich and full of flavour!
Have a super day.
🙂 Mandy
What an interesting combination of flavors here with the pumpkin, spices and chocolate. I’m quite sure I’ve never had those together, but I’m also quite anxious to give it a try! Wonderful choice for SRC.
Gorgeous pictures! I’m sure this tastes awesome. Chocolate and pumpkin? Yes please 🙂
omg heavenly
This might be the best pumpkin chocolate combo I’ve seen. Maybe it’s the gooey topping that grabbed me.
Yummy! I’m craving this one now! ~Juliane of http://www.StyleNectar.com
chocolate and pumpkin in a bundt cake? I’m soooo there! fantastic SRC post!
This looks delicious! I’ll have to add it to my list of pumpkin things to make!
Oh my word – stab me with a fork! I need this cake in my life!!
I love that this uses a whole can o’ pumpkin! YUM!
This is the perfect recipe for me–I LOVE pumpkin and I LOVE chocolate. And I love Fall! Thanks for sharing 🙂
Oh man that is one gooey, chocolatey cake! My it looks so moist and decadent. And I do love that many ingredients are ones we have in stock 🙂 Great SRC pick!