This chocolate pumpkin bundt cake is the perfect way to combine chocolate and pumpkin, with a sweet pumpkin spiced cake, topped with a yummy pumpkin frosting!
For the Chocolate Pumpkin Cake:
2cupspumpkin puree(reserve 2 Tbs for icing)
1/4cupplain Greek yogurt(can be substituted with sour cream, or oil)
1/4cuplight corn syrup
1/2cupunsweetened cocoa powder
1 1/2tspbaking soda
1 1/2tspbaking powder
For the Frosting:
2Tbspumpkin puree(from your reserve)
1TBShalf and half(add more as needed)
For the Cake:
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10inch bundt pan. Spray it with nonstick spray, then add a little flour, and tap the sides to spread it around all over.
In a large mixing bowl, add the buttermilk, pumpkin puree, brown sugar, and stir until smooth.
Add in the eggs and stir again.
Stir in the yogurt, corn syrup, and vanilla extract and mix again until smooth.
Add the dry ingredients; flour, granulated sugar, cocoa powder, spices, and salt, all at once and fold the wet and dry ingredients together gently.
Pour the batter evenly into your bundt cake pan and gently tap on the counter to even out the batter, and get the extra air bubbles out.
Bake the cake in the oven for 55-70 minutes until you can enter a toothpick into the cake and it comes out mostly clean. A wet crumb or two is perfect. .
Place the pan upside down on a cooling rack for 10 minutes. Then remove the pan and let the cake continue to cool completely on the cooling rack before frosting.
For the Frosting:
In a medium bowl add the pumpkin puree, half and half, vanilla, and nutmeg. Stir together.
Add the butter to the mix, and whisk until well blended.
Add 1 cup of powdered sugar to the bowl, and whisk it in. Add more powdered sugar 1/4 cup at a time until you get the right consistency for the glaze. You want it a medium thickness so you can pour it on the cake and it will drip down slowly but it won't just run off the cake.
Spoon the icing over thecooled cake, all around the top of your cake. Let it glide gently down the sides of your cake.
Let the icing set for 30 minutes before serving.
*I used dried buttermilk - follow the directions on the container