PUMPKIN & CHOCOLATE MARBLE BUNDT CAKE
Steps:
- Preheat oven to 350 degrees F. Grease and butter a 12-cup Bundt cake pan. Set aside. Beat butter and sugar until creamy. Add in eggs one at a time, beating after each egg. Add in vanilla and mix. Separate the batter into two bowls. In one bowl, beat in the pumpkin mixture. Stir together 1 ¾ cups of the flour, 1 teaspoon baking powder, ½ teaspoon salt and the pumpkin pie spice. Add flour to the bowl and mix just until incorporated. In a separate bowl, mix together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt and the cocoa powder and then add alternating with the buttermilk to the second mixing bowl and mix just until blended. Spoon half of the batter into a greased and floured 12-cup Bundt cake pan. Drop the chocolate batter into the pumpkin. Repeat by spooning pumpkin and chocolate until all batter is used. Run a butter knife through the cake mixture center of the pan several times. Then swirl by running the knife the other way in strokes 10 or so times around the entire pan. Bake at 350 degrees F for 55-60 minutes. Allow to cool for 10-15 minutes before inverting and releasing the cake. Cover with warm chocolate glaze and allow to sit until glaze is set. Chocolate Glaze 4 ounces chopped semisweet chocolate ½ cup heavy whipping cream 1 tablespoon butter 1 teaspoon maple syrup In a double boiler, add chocolate, cream, butter and maple syrup. Melt and mix. Pour over warm cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Prova Khanom
[email protected]This cake is a must-try for any chocolate or pumpkin lover. It's moist, flavorful, and absolutely delicious.
HUM TUM FRIENDS CLUB
[email protected]This cake is a great way to use up leftover pumpkin puree. I always have some leftover after making pumpkin pie, and this cake is the perfect way to use it up.
I Vera
[email protected]I love the marbled effect of this cake. It's so pretty and festive.
Nabilla Ousmna
[email protected]This cake is the perfect balance of chocolate and pumpkin. It's not too sweet, and it's not too heavy.
Fatima Raheem
[email protected]This cake is so moist and flavorful. I love the way the chocolate and pumpkin flavors swirl together.
Musba GT
[email protected]I love how easy this cake is to make. I can whip it up in no time, and it always turns out perfectly.
Brody Lindsey
[email protected]This cake is perfect for fall gatherings. It's festive and delicious, and it's sure to be a hit with everyone.
Susan Ababio
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.
Fatima Sarfaraz
[email protected]This cake is a great way to use up leftover pumpkin puree. It's also a great way to get your kids to eat their vegetables!
Cheryl Anne Edwards
[email protected]I'm not a big fan of pumpkin, but I loved this cake. The chocolate flavor really balances out the pumpkin, and the cake is so moist and fluffy.
Florence Godfrey
[email protected]This cake is so easy to make, and it always turns out perfectly. I've made it several times now, and it's always a crowd-pleaser.
paresh tank
[email protected]I love the combination of chocolate and pumpkin in this cake. It's the perfect fall dessert.
Murad Sada
[email protected]This cake was a hit at my party! It was moist and flavorful, and the chocolate and pumpkin swirled together beautifully. I'll definitely be making this again.