It seems rather fitting that as I write this post, my last Nutella scroll is defrosting on the bench for my morning tea – fitting because it was the recipe I made up for last month’s Secret Recipe Club.
My final assignment of the year was Crumb Blog – written by Isabelle – a bargain hunting, cookbook collecting, self-taught cook. Sounds like we would get along rather well don’t you think?
For the first time, I didn’t take me long to settle on a recipe once I saw chocolate spiced pumpkin bundt cake.
You might also like my best ever chocolate mud cake recipe.
I saw the word ‘bundt’ and I was sold – another recipe for my new tin! I’ve had some pumpkin puree in the freezer waiting for the perfect recipe and this was most definitely it.
Instead of the pumpkin icing Isabelle used, I decided to go for a tiger-stripe of colour to jazz it up a little because to me, bundt cakes must have drizzle.
I made it on a Monday to take to a girly lunch the following day, hence why there are no slice photos.
Later that night, I got a text from the host of the lunch saying she wasn’t well and she’d have to cancel. Oh dear – Claire left with an entire chocolate cake. The message arrived right when I was thinking about dessert, so yes, I cut myself a slice. It was heavenly.
It must have been the pumpkin that made it so moist and dense and the combination of spices and chocolate warmed my heart.
I had to package some up right away to give my grandma because I knew it would be dangerous to have the whole thing sitting on the bench with my pregnant sweet tooth lurking.
My mouth is actually starting to water thinking about the flavour of this beauty.
You can’t actually taste the pumpkin, it’s more like a spiced chocolate cake with an amazingly soft texture.
If you wanted to make it for Christmas just leave out the pumpkin icing and go crazy with chocolate and white.
You could even tint a third icing red for a very festive look. Ooh or red, white and green. However you choose to ice it, if you’re a chocolate cake lover you will love this. Enjoy!
- 1¾ cups plain (all purpose) flour
- 1 cup caster (superfine) sugar
- ¾ cup cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 cup buttermilk (I used milk with a little lemon juice)
- 450g (15 oz) pumpkin puree (reserve 1 tbsp for icing)
- ¾ cup brown sugar
- 1 free-range egg
- 1 free-range egg white
- ¼ cup olive oil
- ¼ cup light corn syrup (I used glucose syrup)
- 1 tbsp vanilla extract
- 1 cup icing (confectioner's) sugar
- 1 tsp cocoa
- 1 tbsp pumpkin puree
- Icing sugar to dust
- Preheat oven to 160C (350F) fan-forced.
- Generously butter a bundt tin, then dust it with flour, tapping to shake out the excess. I found it easier to sift the flour onto the tin.
- In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, spices, and salt.
- In a second bowl, whisk together the buttermilk, pumpkin and brown sugar until smooth then whisk in the whole egg and the egg white.
- Finally, add the oil, corn syrup and vanilla and whisk until smooth.
- Make a well in the dry ingredients and carefully fold in the wet ingredients until just combined.
- Spread the batter into the tin and smooth out the top.
- Bake the cake for 1h to 1 hour 15 minutes or until a cake tester inserted in the middle comes out clean.
- Leave it to rest in the tin for 15 minutes and then cross your fingers and turn it out onto a wire rack to cool completely.
- To make the drizzles, divide the icing sugar into three bowls.
- To one, add the cocoa and to another add the pumpkin puree.
- Add just enough water to each one to make it into a drizzle then when the cake is cool, drizzle them over the top and leave them to set.