Chocolate Pumpkin Bundt Cake

5
Average: 5 (1 vote)
(1 vote)
Chocolate Pumpkin Bundt Cake
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Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in

Healthy, because

Even smarter

This chocolate pumpkin bundt cake has a delicious light texture and contains tons of vitamin A and fiber from the pumpkin.

This bundt cake tastes delicious with the addition of vanilla ice cream.

Ingredients

for
1
for the dough
4 ounces softened butter
7 tablespoons sugar
1 tablespoon Vanilla
2 eggs
1 pinch salt
9 ounces Pastry flour
1 teaspoon Baking powder
3 tablespoons milk
3 tablespoons Cocoa
for the pumpkin filling
5 tablespoons ground Hazelnuts
6 ounces Pumpkin puree
9 tablespoons softened butter
7 tablespoons sugar
1 pinch salt
1 teaspoon cinnamon
3 tablespoons honey
2 eggs
6 ounces Pastry flour
1 teaspoon Baking powder
for the preparation
butter (for the pan)
Pastry flour (for the pan)
6 ounces Dark couverture chocolate (60% cocoa)
1 teaspoon Coconut oil
How healthy are the main ingredients?
sugarhoneyeggsaltCocoacinnamon

Preparation steps

1.

Beat the butter, vanilla, and sugar until fluffy. Add the eggs and salt and continue to beat until creamy. Add in the flour and baking powder and mix well. Add approximately 3 Tablespoons of milk and mix until you have a smooth batter. If the dough is too stiff, add a little milk. Pour a little more than half the dough into a second bowl. Mix with 2 tablespoons of milk and cocoa.

2.

Roast the hazelnuts in a dry frying pan. Beat the butter and sugar until fluffy. Add the salt, cinnamon, honey, and eggs. Add the hazelnuts and pumpkin puree. Add the flour and baking powder. Mix everything well.

3.

Grease a cake bowl with butter and sprinkle with flour. Preheat the oven to 325°F.

4.

Pour the light batter into the pan and spread around. Quickly add the pumpkin mixture and pour the dark batter around the edge. Carefully fold the dark dough down into the pan a bit with the fork. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

5.

Let the finished cake cool for about 5 minutes in the pan. Remove from the pan and leave to cool completely on a wire rack.

6.

Chop the chocolate and melt over a hot water bath with the coconut oil. Decorate the cooled cake with the chocolate and serve.