We are headed to the neighbor's house for a traditional Bengali dinner and I offered to bring dessert. Hot and spicy calls for the right dessert. Something sweet. Something with chocolate. Something that goes well with Bengali cuisine. Pumpkin.
Pumpkin for dessert pairs well with our main course, beef curry. The nutmeg and cinnamon help bring out the flavor of the pumpkin and the chocolate in this delicious fall cake. It's sweet and perfect as is or you can top each plate with a scoop of vanilla or cinnamon ice cream.
This recipe also bakes well in a loaf pan or in muffin tins and hits the spot for breakfast or even as a late afternoon snack.
Pumpkin Chocolate Bundt Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup canola oil
- 2 large eggs
- 1 (15-ounce) can pure pumpkin
- 6-ounces Ghirardelli semi-sweet chocolate chips, melted
- Cooking spray
Preheat the oven to 350 degrees and use cooking spray to coat the interior of a bundt pan.
Mix together the flour, baking soda, baking powder, salt and spices in a bowl. In a separate bowl or standing mixer, beat the eggs with the sugars until the lumps are gone. Add the pumpkin, vanilla and the oil and beat for 30 seconds. Add the flour, baking soda, baking powder, salt and spices to the wet ingredients until incorporated and well mixed. Fold in the melted chocolate by hand being careful not to over mix. To create the separate layers fold in the chocolate with an easy hand.
Pour the mixture into a bundt pan and bake for 45 minutes or until a fork inserted deeply comes out clean. There will be gooey spots of chocolate throughout the cake and that is normal. Serve as is or with a side of vanilla or cinnamon ice cream.
Serves 12. Total time 1 hour.