Chocolate Swirl Pumpkin Bundt Cake is all about pumpkin surrounding a large amount of double chocolate within. The doubled chocolate is made up of chocolate chips mixed into the chocolate pumpkin cake batter. The chocolate is swirling within the abundance of pumpkin… all in the making of an incredibly moist Bundt Cake! Stays moist for up to 3 days in an air tight container.
Ingredients
10 tablespoons butter, room temperature
1 1/2 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1 cup sour cream
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
2 teaspoon cinnamon
1/4 cup chocolate chips
1/4 cup unsweetened baking cocoa
Instructions
Preheat oven to 350 degrees.
Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. Set aside.
Cream the butter and sugar together until fluffy. Add the eggs one at a time. Scrapped down the sides of the bowl, add and combine the pumpkin puree. Add the sour cream and vanilla. Slowly mix in the bowl of dry ingredients. Stop mixing once you no longer see any more flour.
In a separate bowl, put one and a half cups of the pumpkin batter with the baking cocoa. Stir until combined. Add the chocolate chips to the chocolate batter and stir.
Spray the inside of the bundt pan all around and into all of the crevices. (Any design of bundt pan will work.)
Alternate and spread the pumpkin and chocolate batters in 5 different layers. Start with the pumpkin and end with the pumpkin layer. The chocolate with the chocolate chips are all in between.
Bake for 45 to 55 minutes. Check it after 45 minutes with a toothpick in the center of the highest part of the cake until the toothpick comes out clean. Allow the cake to cool for 10-15 minutes before tipping upside down onto a cake platter.
Slice and enjoy!
Recipe by Simply Gloria at https://simplygloria.com/chocolate-swirl-pumpkin-bundt-cake/