Looking for a Halloween dessert? This tender, moist chocolate cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic fall flavors.
Glazed Chocolate-Pumpkin Bundt Cake
Active Time: 30 minutes Total Time: 3 1/2 hours (including cooling time)Serves 16
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder (not Dutch-process)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup nonfat buttermilk
- 1 (15-ounce) can unsweetened pumpkin puree
- 3/4 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1/4 cup canola oil
- 1/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 1/2 cup packed confectioners’ sugar
- 1 tablespoon nonfat buttermilk
- 2 tablespoons mini chocolate chips or toasted chopped nuts
Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
Blend the buttermilk, pumpkin puree, and brown sugar in a large bowl with an electric mixer on low speed. Beat in the whole egg and egg white. Stir in the oil, corn syrup, and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds or sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350-degree-F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
The cake can be baked up to one day ahead. Glaze and garnish shortly before serving.
Recipe nutrition per serving: 235 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Carbohydrates: 47 g, Fiber: 3 g, Added Sugars: 28 g, Protein: 4 g, Sodium: 237 mg, Potassium: 141 mg, Folate: 3 mcg, Calcium: 35 mg.
Carbohydrate servings 3.
