TL/DR – Chocolate Pumpkin Spice Bundt Cake. A deliciously spiced combination of two fantastic flavors with a cinnamon chocolate glaze. –
This Thanksgiving I fed my vegetarian family Meatless Shepherd’s Pie, Maple Balsamic Roasted Brussels Sprouts, Homemade Hummus, and this cake. It was not traditional, but it was amazing. I have lost all desire to follow traditions that don’t make me absolutely joyful, and turkey does NOT fill me with joy. I would much rather make a damn good meal that suits my family’s needs than stress out about who will ruin the green beans.
I developed this cake because my stepfather, who is the pie guy, decided not to make his (darn good) pumpkin pie this year. The pie vacuum had to be filled with something equally delicious, and my little picky eaters love cake. And chocolate. They love chocolate.
To make this lovely bundt, start by whisking together a can of pumpkin, 3 eggs, vanilla, and canola oil. Add sugar and brown sugar and whisk some more.
Add cinnamon, nutmeg, cloves, cardamom, salt and baking soda and whisk well. Then add sour cream and, you guessed it, whisk some more.
Add cocoa powder and flour and stir until the batter is moist and well incorporated, careful not to over mix. Pour the batter into a generously greased bundt pan. I prefer nonstick spray.
Bake the bundt at 350 for about 50 minutes, then allow it to cool in the pan for ten minutes before turning it out.
For the glaze, melt butter, then whisk in cocoa powder followed by vanilla, powdered sugar, cinnamon and cardamom. Loosen the glaze with hot water a bit at a time until you achieve a thick-but-drippy consistency. To glaze the cooled cake, place the cooling rack with the cake still on it over a tray or baking sheet, then drizzle the glaze over the top evenly. Once glazed, carefully transfer the cake to a cake plate or serving plate. Do whatever you want with the glaze drippings, nobody is watching.
Chocolate Pumpkin Spice Bundt Cake
A deliciously spiced combination of two fantastic flavors with a cinnamon chocolate glaze. Also, a one-bowl recipe!
Ingredients
- 1 14.5 oz can plain pumpkin
- 3 eggs
- 1/2 c canola oil or vegetable oil
- 2 t vanilla extract
- 1 3/4 c granulated sugar
- 1/2 c brown sugar
- 1 1/2 t cinnamon
- 1 1/2 t baking soda
- 1 t cardamom
- 3/4 t iodized salt
- 1/2 t nutmeg
- 1/4 t ground cloves
- 1/2 c sour cream
- 1/3 c cocoa powder
- 2 c all purpose flour
- For the glaze:
- 5 T butter
- 6 T cocoa powder
- 1/2 t vanilla extract
- 1 c powdered sugar
- 1/2 t cinnamon
- 1/4 t cardamom
- 2 T hot water
Directions
- Step 1 For the cake:
- Step 2 Preheat an oven to 350 degrees F. Generously spray a bundt pan with nonstick cooking spray.
- Step 3 In a large bowl, whisk together the pumpkin, eggs, oil, and vanilla extract.
- Step 4 Add the sugars and whisk until everything is incorporated.
- Step 5 Add the cinnamon, cardamom, nutmeg, cloves, salt and baking soda and whisk again until incorporated.
- Step 6 Add the sour cream and whisk until incorporated.
- Step 7 Fold in the cocoa powder and the flour until just incorporated, careful not to over-mix.
- Step 8 Pour the batter into the greased bundt pan and bake at 350 F. for about 50 minutes. Check with a toothpick at 45 minutes and bake for longer until the toothpick comes out clean.
- Step 9 Cool the cake in the pan for ten minutes, then turn it out onto a cooling rack and allow it to cool completely.
- Step 10 Once the cake is cool, prepare the glaze:
- Step 11 In a small saucepan over medium heat, melt the butter, then whisk in the cocoa powder.
- Step 12 Remove it from the heat and whisk in the vanilla, cinnamon, cardamom and powdered sugar. Loosen the glaze with the hot water one tablespoon at a time just until it is thick but drippy.
- Step 13 To glaze the cake, place the cooling rack with the cake onto a baking sheet or tray, then evenly drizzle the glaze over the top so that it drips down all sides and the excess glaze drips onto the baking sheet. Transfer the cake carefully onto the serving platter or cake plate.
