Ingredients
Pumpkin Batter:
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cooking spray with flour, such as Baker's Joy®
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3 cups all-purpose flour
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2 1/2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 cup unsalted butter, softened
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1/4 cup vegetable oil
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2 cups white sugar
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4 large eggs, at room temperature
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1 (15-ounce can) pumpkin puree (not pumpkin pie filling)
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2 teaspoons vanilla extract
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1 cup sour cream, at room temperature
Black Cocoa Batter:
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3 tablespoons black cocoa powder (such as The Cocoa Trader Black Dutched Cocoa Powder)
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3 tablespoons unsweetened Dutch processed cocoa powder (such as Ghirardelli Premium 100% Unsweetened Baking Cocoa Powder)
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2 tablespoons white sugar
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1/4 cup milk
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1 teaspoon espresso powder (optional)
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1 (1 ounce) square semi-sweet baking chocolate, melted and cooled slightly
Black Cocoa Icing:
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1 cup confectioner's sugar
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2 tablespoons black cocoa powder
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1 teaspoon vanilla extract
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1 pinch salt
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6 tablespoons heavy cream, or as needed
Directions
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Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour, such as Baker's Joy®.
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In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
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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 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 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.
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Measure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.
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Place 1/3 of 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 remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.
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Bake 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.
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To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.
Nutrition Facts (per serving)
| 530 | Calories |
| 22g | Fat |
| 76g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 530 | |
| % Daily Value * | |
| Total Fat 22g | 29% |
| Saturated Fat 10g | 51% |
| Cholesterol 102mg | 34% |
| Sodium 412mg | 18% |
| Total Carbohydrate 76g | 28% |
| Dietary Fiber 3g | 11% |
| Total Sugars 47g | |
| Protein 8g | 15% |
| Vitamin C 2mg | 2% |
| Calcium 107mg | 8% |
| Iron 4mg | 23% |
| Potassium 196mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
