Pumpkin-Black Cocoa Swirl Cake
Prep Time:35 mins
Cook Time: 1 hr
Cool Time: 1 hr
Total Time: 2 hrs 35 mins
Servings: 12
Yield: 1 Bundt Cake
Ingredients:
Pumpkin Batter:
cooking spray with flour, such as Baker’s Joy®
3 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 cups white sugar
4 large eggs, at room temperature
1 (15-ounce can) pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
Black Cocoa Batter:
3 tablespoons black cocoa powder (such as The Cocoa Trader Black Dutched Cocoa Powder)
3 tablespoons unsweetened Dutch-processed cocoa powder (such as Ghirardelli Premium 100% Unsweetened Baking Cocoa Powder)
2 tablespoons white sugar
1/4 cup milk
1 teaspoon espresso powder (optional)
1 (1 ounce) square semi-sweet baking chocolate, melted and cooled slightly
Black Cocoa Icing:
1 cup confectioner’s sugar
2 tablespoons black cocoa powder
1 teaspoon vanilla extract
1 pinch salt
6 tablespoons heavy cream, or as needed
Directions:
Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour, such as Baker’s Joy®.
In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat the mixture on medium-high speed until doubled in volume, about 5 minutes.
Add in pumpkin and vanilla, and mix until incorporated. Reduce mixer speed to low; pour in half of the dry ingredients, and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.
Measure out 3 cups of batter into another bowl. To this 3-cup batter, add 3 tablespoons black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.
Place 1/3 of the black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer the remaining 1/2 of plain pumpkin batter over that. Finish with the remaining 1/3 of the black cocoa batter.
Bake the cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.
To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, a pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over the cooled cake.
Nutritional Facts:
Per Serving: 530 Calories
Total Fat 22g
Saturated Fat 10g
Cholesterol 102mg
Sodium 412mg
Total Carbohydrate 76g
Dietary Fiber 3g
Total Sugars 47g
Protein 8g
Vitamin C 2mg
Calcium 107mg
Iron 4mg
Potassium 196mg
Recipe courtesy of All Recipes.com