Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Bundt Cake might be just the main course you are searching for. This recipe makes 1 servings with 4734 calories, 62g of protein, and 226g of fat each. For $7.72 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. A few people made this recipe, and 12 would say it hit the spot. It is brought to you by Home Cooking Adventure. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Head to the store and pick up pumpkin puree, flour, sugar, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, you might also like recipes such as Chocolate Pumpkin Bundt Cake, Chocolate Pumpkin Cheesecake Bundt Cake, and Pumpkin Chocolate Swirl Bundt Cake.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 70 minutes

 

Ingredients:

3 1/2 tsp baking powder

2/3 cup unsweetened cacao powder

1 tsp cinnamon

3 eggs

1 1/2 cups flour

3/4 tsp nutmeg

2 cups freshly baked pumpkin puree

2 1/4 cups sugar

3/4 cup vegetable oil

1/2 cup big grounded walnuts

Equipment:

kugelhopf pan

whisk

bowl

oven

toothpicks

wire rack

frying pan

Cooking instruction summary:

Grease and flour a Bundt pan and set aside. Preheat oven to 350F (180C).In a large bowl, whisk the 3 eggs with sugar until well blended. Add pumpkin, oil and mix well. Stir in cacao powder, flour, baking powder and spices. Add walnuts and stir. Pour the batter evenly into the prepared pan and bake about 70 – 75 minutes until set and a toothpick inserted in the center comes out clean.Allow to cool in the pan over a wire rack for 5-10 minutes. Invert cake onto a serving plate and let cool completely. Dust with powdered sugar before serving.

 

Step by step:


1. Grease and flour a Bundt pan and set aside. Preheat oven to 350F (180C).In a large bowl, whisk the 3 eggs with sugar until well blended.

2. Add pumpkin, oil and mix well. Stir in cacao powder, flour, baking powder and spices.

3. Add walnuts and stir. 

4. Pour the batter evenly into the prepared pan and bake about 70 – 75 minutes until set and a toothpick inserted in the center comes out clean.Allow to cool in the pan over a wire rack for 5-10 minutes. Invert cake onto a serving plate and let cool completely. Dust with powdered sugar before serving.


Nutrition Information:

Quickview
4734k Calories
61g Protein
225g Total Fat
685g Carbs
83% Health Score
Limit These
Calories
4734k
237%

Fat
225g
348%

  Saturated Fat
147g
919%

Carbohydrates
685g
229%

  Sugar
469g
521%

Cholesterol
491mg
164%

Sodium
249mg
11%

Caffeine
131mg
44%

Get Enough Of These
Protein
61g
123%

Vitamin A
76992IU
1540%

Manganese
6mg
342%

Phosphorus
2465mg
247%

Copper
4mg
202%

Fiber
44g
177%

Selenium
119µg
171%

Iron
29mg
163%

Magnesium
557mg
139%

Folate
541µg
135%

Vitamin B1
1mg
126%

Vitamin B2
2mg
124%

Potassium
4317mg
123%

Vitamin K
123µg
118%

Calcium
1151mg
115%

Vitamin E
13mg
90%

Vitamin B3
14mg
75%

Zinc
9mg
65%

Vitamin B5
5mg
53%

Vitamin B6
0.97mg
48%

Vitamin C
21mg
26%

Vitamin B12
1µg
20%

Vitamin D
2µg
18%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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