Pumpkin and chocolate are delicious together, and whenever you can work a “legitimate” way to sneak some chocolate into your morning all the better! This pumpkin chocolate bundt cake is at the top of my list for that special morning treat alongside a delicious cup of tea from Goldsmith Teas.
I prefer canned raw pumpkin to making it from scratch, which is much too moist to do anything with other than soup. Canned raw pumpkin is readily available at any grocery store, and I’m even finding it year round these days and don’t have to stock up this time of year for those off-season urges for something pumpkin.
The chocolate I prefer is Lindt, my usual go-to brand when baking, which I coarsely chop up. Don’t hesitate to use chocolate chips if that’s what you prefer.
This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly.
The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.
- 2 cups (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup raw pumpkin
- ½ cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 8 ounces dark chocolate (70 percent cocoa fat) coarsely chopped or 1½ cups chocolate chips
- powdered sugar for dusting
- Preheat the oven to 350 degrees F and lightly grease a standard Bundt pan.
- In a stand mixer fitted with the beater attachment or with a hand mixer, beat the butter on high until fluffy. Scrape the sides and beater.
- Add the sugar and beat on high until combined. Scraping the sides and beater as needed.
- Beat in the eggs and vanilla, scraping the sides and beater as needed (don’t worry if it looks curdled, the addition of dry ingredients will resolve that issue).
- Mix in the raw pumpkin and sour cream.
- Add the four, baking powder, cinnamon, salt, baking soda, ginger and nutmeg to the mixer and beat on low to incorporate the dry ingredients, scrapping the sides as needed, until all the ingredients are moist. Beat on high for 10 seconds.
- Stir in the chocolate chunks/chips.
- Pour the batter into the prepared Bundt pan and bake in preheated oven for 50 minutes or until a cake tester or toothpick comes out clean when stuck in the center of the cake.
- Let cool in pan for 10 minutes and then remove to a cooling rack.