Pumpkin and Chocolate Bundt Cake with a Cinnamon Glaze

By cecelia26_

Ingredients

• Pumpkin & Chocolate Cake
• 1 3/4 cup minus 1 tbsp flour
• 1 tbsp corn starch
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tbsp espresso powder
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground gloves
• 1/8 teaspoon salt
• 1 cup buttermilk
• 1 1/4 cup pumpkin puree
• 3/4 cup dark brown sugar, packed
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1/4 cup canola oil
• 1/4 cup light corn syrup
• 1 tbsp vanilla extract
• Cinnamon & Sugar Glaze
• 1/2 cup packed powdered sugar, sifted
• 1 tbsp buttermilk
• 1/4 tsp cinnamon
• 1/2 cup packed powdered sugar, sifted
• 1 tbsp buttermilk
• mini chocolate chips

Details

Adapted from javacupcake.com

Preparation

Step 1

Pumpkin & Chocolate Cake
1.Preheat oven to 350 f degrees. Grease and flour the inside of your large, deep bundt pan.
2.Sift together the flour and corn starch in a large bowl.
3.Add the granulated sugar, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, cloves and salt. Whisk until well combined.
4.In another large bowl, mix together with an electric mixer the buttermilk, pumpkin puree, and brown sugar.
5.Mix in the eggs one at a time.
6.Add the canola oil, corn syrup and vanilla and mix until combined.
7.Gradually add the flour to the wet mixture. Fold in the flour mixture until just combined. Do not over mix.
8.Pour batter into bundt pan. Pound pan on the counter 2-3 times to help the batter settle and to get any air bubbles out.
9.Bake for 55-60 minutes or until a long skewer/stick comes out with no wet batter or just a few crumbs. You may want to rotate your pan after at least 40 minutes cooking to ensure even baking.
10.Allow to cool in pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours.
11.Prepare Glaze.


Cinnamon & Sugar Glaze
1.In a small bowl, mix together the powdered sugar, buttermilk and cinnamon.
2.In another small bowl, mix together the powdered sugar and buttermilk.
3.Drizzle the cinnamon glaze over the bundt cake, allowing it to drip down the sides.
4.Drizzle the sugar glaze over the cinnamon glaze, making sure it drizzles between the cinnamon glaze drizzles…. creating a contrast in colors.
5.Top with mini chocolate chips.
6.Allow the glaze to set before cutting & serving.