Glazed chocolate Pumpkin Bundt cake

This amazing chocolate pumpkin bundt cake, have all the things to be a delicious and moist cake, buttermilk (or greek yogurt)pumpkin puree and canola oil.
I adapted this recipe from one of Eating Well and I love dont have so much calories.
And Im sharing this récipe with my friend Joyce of  Kitchen flavors to Cook your Books.

Print recipe here

Ingredients

1 cup all purpose flour

3/4 cup whole -wheat pastry flour

1 cup granulated sugar

3/4 cup unsweetened cocoa poder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup buttermilk (or greek yogurt)

2 cups pumpkin puree

3/4 cup dark Brown sugar

1 large egg, room temperatura

1 egg white  room temperatura

1/4 cup canola oil

1/4 cup light corn syrup

1 tablespoon vanilla extract

 Chocolate Glaze

1 cup dark chocolate in pieces

or chocolate chips

1 tablespoon Light corn syrup

1/2 cup heavy cream

Method

 

To prepare cake.

Preheat oven at 180°c.

 Coat a Bundt pan wirh cooking spray or butter.

Whisk  all purpose flour, whole wheat flour, granulated sugar, cocoa, baking poder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup of buttermilk (or greek yogurt ) pumpkin puree and Brown sugar in a large bowl with an electric mixer in low speed. Beat in  whole egg and egg White. Stir in oil, corn syrup and vanilla. Gradually add dry ingredients, stirring until just combined . Transfer the batter to prepared pan.

Bake the cake about 55 minutes or until a wooden skewer inserted in the center comes out with only a few moist crumbs,

Let cool by 15 minutes. Remove from the pan when is cool.

 

To glaze:

In a pan over other with boiling water, heat the chocolate pieces, cream and light corn syrup, until is smooth and cream, stir with a wooden spoon.

Place the cake on a serving plate and drizzle the glaze over the top.

print recipe here

EN ESPAÑOL

Cake de chocolate y zapallo calabaza

 

 

 

Este cake de chocolate y de zapallo es realmente bueno.

El zapallo molido y el yogurt griego le da una textura húmeda muy buena.

Esta receta está adaptada de una receta de Eating well.

 

Ingredientes

 

1 taza de harina sin polvos de hornear

3/4 taza de harina integral

1 taza de azúcar granulada

3/4 taza de cocoa en polvo sin azúcar

1 1/2 cucharadita de polvos de hornear

1 1/2 cucharadita de bicarbonato de soda

1/4 cucharadita nuez moscada

1/8 cucharadita clavo de olor

1/4 cucharadita de jengibre molido

1/4 cucharadita sal

1 taza de yogurt griego

2 taza de puré de zapallo cocido

3/4 taza de azúcar rubia

1 huevo

1 clara de huevo

1/4 taza de aceite

1/4 taza de jarabe de maíz (corn syrup)

1 cucharadita extracto de vainilla

 

Glaseado de chocolate

1 taza de chocolate en barra en trozos 

1 cucharada de jarabe de maíz

1/2 taza de crema espesa

 

Preparación