Pumpkin Chocolate Espresso Bundt Cake
Whisk together the flour, baking powder, baking soda, salt and spices
1
In a large bowl add pumpkin purée, eggs, oil, both sugars, and
2
Vanilla extract
3
Mix until well combined
4
Slowly add the dry ingredient and mix until you have a smooth batter
5
whisk together cocoa, instant espresso powder , sugar and cinnamon
6
Add 1 1/2 cups of pumpkin batter to it
7
Mix until fully incorporated
8
Add 1 cup of the pumpkin batter to the bundt pan.
9
Top batter with 1/4 cup of the cocoa batter
10
Top with 1/2 cup pumpkin batter then 1/4 cup chocolate over pumpkin - repeat- then bake
11
Until done and toothpick inserted comes out clean
12
Let cool in pan 10 min then invert onto wire rack
13
Remove pan and allow to cool completely before glazing and serving
14
You can leave it as is or glaze it with my Chocolate Espresso Rum Glaze
15
Perfectly moist pumpkin spice bundt cake with the tastiest chocolate espresso swirl
16
Recipe for both the cake and glaze linked
17
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.