Triple Chocolate Pumpkin Bundt Cake

By carvalhohm

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 12 oz mini chocolate chips
• 1 cup unsalted butter, at room temperature
• 1 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 4 jumbo eggs
• 4 ounces unsweetened chocolate, melted, cooled
• 2 teaspoons vanilla
• 2 cups pumpkin puree, canned or fresh
• Chocolate ice cream topping, warmed to drizzling consistency

Details

Servings 12
Adapted from betterrecipes.com

Preparation

Step 1

1.  Heat oven to 325.  Butter and flour 10-inch bundt pan.

2.  Sift 3 cups flour, baking powder, cinnamon, salt, nutmeg, and allspice onto sheet of waxed paper or into bowl.  Toss chocolate chips with 2 teaspoons of the flour mixture in separate bowl.

3.  Beat 1 cup butter in mixer bowl or medium-high speed until light and fluffy, about 3 minutes.  Add granulated sugar in two additions, beating on high speed for 2 minutes after each addition.  Add brown sugar, beat for 2 minutes.   Add eggs, one at a time, beating thoroughly after each addition.  After all eggs have been added, beat on high speed for 3 minutes, scraping down sides of bowl often with rubber spatula.  On low speed, beat in melted chocolate and vanilla until thoroughly combined. Still on low speed, beat in flour mixture in three additions and pumpkin puree in two, beginning and ending with the flour mixture.  Stir in chocolate chips.

4.  Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 1 hour 15 minutes.  Cool cake in pan for 10 minutes.  Turn out of pan onto wire rack to cool completely.