What can I say? I’m on a bundt kick. With Thanksgiving around the corner I’m also in my favorite hibernation mode: cookbooks open all around me, notepad in hand, and post-its everywhere. It’s also the most amazingly cool and crisp air in Austin and I can’t help but dream about the foods I want to make: fall foods, warm and comforting foods.
This is a very dense and moist bundt cake. It’s light on the sweetness and the pumpkin and chocolate balance each other out pretty nicely. I went again with weighing out the volumes for a precise measurement. Try it for a Sunday morning brunch or a pre-Thanksgiving evening at home.
Chocolate Pumpkin Bundt Cake
3/4 cup cocoa powder
1 cup strong coffee, cooled
125 grams coconut flour
100 grams sweet white rice flour
100 grams brown rice flour, stone ground
25 grams tapioca starch
1 teaspoon salt
2 1/2 teaspoons baking soda
1 1/4 cup pumpkin (1 can)
1/2 cup grapeseed oil
1/4 hot water
Preheat the oven to 350 and grease a bundt cake. Whisk together the cocoa powder and the coffee and set aside. In a large bowl, mix together the flours, salt, and baking soda. Set aside.
In a separate bowl, whisk the eggs and the sugar. Add the pumpkin and then the oil. Mix the egg mixture with the flour mixture. Slowly add the cocoa mixture and then the hot water.
The mixture will be pretty thick. Pour it into the bundt cake pan and place in the oven for about 50-60 minutes. The toothpick should come out with crumbs on it. Let cool for a few minutes before turning the cake out. This cake tasted best when room temperature or cool.