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Pumpkin and chocolate cake

This autumn pumpkin bundt cake is incredibly moist, not too sweet, and perfectly spiced. It is a truly autumn cake, where we use pumpkin puree (homemade or shop-bought). It is also very simple to make – we mix wet and dry ingredients. Delicious with a glass of milk, a slice after a slice…Chocolate and pumpkin are a fantastic pair!

Ingredients for the pumpkin and chocolate cake:

  • 415 g plain flour
  • 150 g caster sugar
  • 200 g light brown sugar
  • 2 and 3/4 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 500 ml pumpkin puree
  • 250 ml (1 cup) buttermilk or kefir
  • 2 large eggs
  • 60 ml sunflower or rapeseed oil
  • 60 g cocoa

All ingredients should be at room temperature.

In a larger bowl, put pumpkin puree, 3/4 cup buttermilk, sugars, eggs, and oil. Mix until smooth. Sift the plain flour, baking powder, baking soda, cinnamon, and ginger into the mixture. Mix gently with the spatula only to combine the ingredients.

Divide the batter in half, add the cocoa powder and remaining 1/4 cup of buttermilk into one part, and mix until combined.

Grease a 3 L bundt pan and sprinkle with flour. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan. You can use a skewer to swirl the batter a little bit.

Bake at 170ºC for about 60 – 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool.


Pumpkin and chocolate cake

The source of the recipe – from the collection of Anna Olson.

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