This bundt cake is loaded with chocolate and has an especially moist, tender crumb thanks to the inclusion of pumpkin puree. Some people don't even realize the pumpkin is in there!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, chocolate, pumpkin
Author: Beth Cato
To Coat Pan
2 1/2cupsall-purpose flour
1 1/2teaspoonbaking soda
1 1/2teaspoonbaking powder
3/4cupdark chocolate chipsor semi-sweet
1Tablespoonlight corn syrup
2Tablespoonsmini chocolate chipsfor topping
Prepare the bundt pan. In the microwave, melt the tablespoon of butter. Stir in the tablespoon of sifted cocoa to make a paste. Use a pastry brush to completely coat the inside of the pan. Set aside.
Preheat oven at 325-degrees. In a large bowl, mix together sugar, oil, vanilla extract, and eggs.
In a separate bowl combine flour, salt, baking soda, baking powder, sifted cocoa, and cinnamon. Gradually add the flour mix to the sugar mix.
Mix in the milk and pumpkin puree. Once everything is just combined, stir in the chocolate chips. Pour thick batter into the ready bundt pan.
Bake for 50-60 minutes, or until it passes the toothpick test.
Set pan on rack for about ten minutes and remove pan by upending the cake onto the rack. Let it completely cool.
Once the cake is cool, make the glaze. In a small microwave-safe bowl, place the butter, chocolate chips, and corn syrup. Heat for 30 seconds or so and stir thoroughly, then briefly heat again if needed to finish melting.
Use a spoon to drizzle the glaze onto the cake, spreading it around as needed. Sprinkle mini chocolate chips on top to finish it off. Set in fridge to set for several hours or overnight--chocolate cakes are better after a day (if you can restrain yourself that long)!