So technically it might not be winter yet, but that doesn’t mean that I can’t pretend that it is. I see absolutely nothing wrong with cozying up in front of a crackling fire, decked out in some majorly comfy pajamas, with a warm cup of hot chocolate beside me. After all, this is the time of year when so many stores come out with their own custom blends that put that lil’ Swiss lady to shame. Luckily for me this month’s #BundtBakers theme is Hot Chocolate and is being hosted by Tara of Noshing With The Nolands. I say lucky, because I am a mega-huge-super-duper fan of hot chocolate for breakfast. It’s my go-to winter weekend indulgence. Well, if I’m being completely honest, it’s also my go-to weekday treat as well. What can I say? I just adore hot chocolate. You know what’s even better? Hot chocolate with Autumn Spiced Pumpkin Hot Chocolate Bundt Cake on the side. Now that’s what I call arriving at the pearly gates of chocolate heaven with a silver fork in hand and an enormous appetite. So now there’s no need for you to wonder why I’m so fluffy around this time of year. It’s all because of hot chocolate, and I can proudly admit that every pound gained from it was totally worthwhile. Oh well, this is the time of year in which we could all use a little extra fluff to get us through the cold months ahead. If your pajamas are super big and comfy enough, no one will even notice those extra pounds you’ve packed on.
Ingredients:
- 2 Cups Granulated Sugar
- ½ Cup Light Brown Sugar, Packed
- ½ Cup Canola Oil
- ½ Cup Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract
- 3 Eggs, Room Temperature
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- ¼ Teaspoon Freshly Ground Nutmeg
- ¼ Teaspoon Ground Chipotle
- ½ Teaspoon Finely Ground Sea Salt
- 1 (15-oz.) Can Pumpkin Puree
- 1 Tablespoon All-Purpose Flour
- 1 (10-oz.) Bag of Mini Semi-Sweet Chocolate Chips
- Cocoa Powder
- Powdered Sugar
Directions:
- Preheat oven to 350 degrees.
- Spray a Bundt pan liberally with cooking spray; set aside.
- On medium speed, mix the sugars, oil, butter, and vanilla for 3 minutes.
- Add one egg at a time, and mix for 30 seconds in between each egg.
- Whisk together the flour, baking soda, cinnamon, nutmeg, chipotle, and salt.
- Add 1/3 of the flour mixture to the oil and sugar mixture, 1/3 of the canned pumpkin, and then mix on low speed until incorporated. Repeat two more times, until all of the flour and pumpkin in incorporated into the batter.
- Add the tablespoon of flour to the chocolate chips, mix until well coated, and then fold the chocolate chips into the cake batter.
- Pour the batter into the prepared Bundt pan, spread the top out evenly with a spatula, and then bake for 45 to 55 minutes, or until a knife comes out clean.
- Place the Bundt pan on a cooking rack for at least 1 hour, before attempting to flip it out onto a serving plate.
- Allow to finish cooling completely.
- Sprinkle a little bit of cocoa powder over the Bundt cake, and then use a pastry brush to lightly brush it evenly over the Bundt.
- Place the powdered sugar in a fine mesh strainer and then gently tap the strainer to sprinkle the sugar over the cake.
Suggestions:
- You may need to smash any lumps of brown sugar in the batter out with the back of a spoon or fork when mixing the batter.
- Mix in the flour and pumpkin just until incorporated. Don’t over mix the batter.
- Use a knife, toothpick, or cake tester to determine whether or not your cake is fully baked every 5 minutes after the initial 45-minute bake time.
- Brushing the cake with cocoa powder before sprinkling it with powdered sugar helps to cut the sweetness of the sugar, while also giving the cake an additional chocolate boost.
Improvements:
- Replace half of the chocolate chips with cinnamon or butterscotch baking chips.
- Serve garnished with whipped cream of hot fudge sauce.
Ingredients:
- 2 Cups Granulated Sugar
- ½ Cup Light Brown Sugar, Packed
- ½ Cup Canola Oil
- ½ Cup Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract
- 3 Eggs, Room Temperature
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- ¼ Teaspoon Freshly Ground Nutmeg
- ¼ Teaspoon Ground Chipotle
- ½ Teaspoon Finely Ground Sea Salt
- 1 (15-oz.) Can Pumpkin Puree
- 1 Tablespoon All-Purpose Flour
- 1 (10-oz.) Bag of Mini Semi-Sweet Chocolate Chips
- Cocoa Powder
- Powdered Sugar
Directions:
- Preheat oven to 350 degrees.
- Spray a Bundt pan liberally with cooking spray; set aside.
- On medium speed, mix the sugars, oil, butter, and vanilla for 3 minutes.
- Add one egg at a time, and mix for 30 seconds in between each egg.
- Whisk together the flour, baking soda, cinnamon, nutmeg, chipotle, and salt.
- Add 1/3 of the flour mixture to the oil and sugar mixture, 1/3 of the canned pumpkin, and then mix on low speed until incorporated. Repeat two more times, until all of the flour and pumpkin in incorporated into the batter.
- Add the tablespoon of flour to the chocolate chips, mix until well coated, and then fold the chocolate chips into the cake batter.
- Pour the batter into the prepared Bundt pan, spread the top out evenly with a spatula, and then bake for 45 to 55 minutes, or until a knife comes out clean.
- Place the Bundt pan on a cooking rack for at least 1 hour, before attempting to flip it out onto a serving plate.
- Allow to finish cooling completely.
- Sprinkle a little bit of cocoa powder over the Bundt cake, and then use a pastry brush to lightly brush it evenly over the Bundt.
- Place the powdered sugar in a fine mesh strainer and then gently tap the strainer to sprinkle the sugar over the cake.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
- Autumn Spiced Pumpkin Hot Chocolate Bundt Cake by Faith, Hope, Love, & Luck
- Aztec Hot Chocolate Bundt Cake by I Sugar Coat It!
- Baileys Hot Chocolate Bundt Cake by Liv for Cake
- Bourbon Hot Chocolate Bundt Cake by Vintage Kitchen Notes
- Bourbon Hot Chocolate Bundt Cake by I Bake He Shoots
- Carob and Hot Chocolate Cake by A Kingdom for A Cake
- Chocolate and Tiffany’s Bundtcake by La Mejor Manera
- Chocolate Chips Orange Bundt Cake by Basic N Delicious
- Hot Chocolate & Caramel Bundt Cake by I love Bundt Cakes
- Hot Chocolate Bundt with Godiva Glaze by Our Good Life
- Hot Chocolate Buttered Rum Bundt by The Crumby Cupcake
- Hot Chocolate Habanero Bundt Cake by Brunch with Joy
- Hot Chocolate Lavender Bundt Cake by Adventures in All Things Food
- Hot Cocoa Almond Bundt Cake by SimplyVeggies
- Irish Hot Chocolate Bundt Cake by From Gate to Plate
- Kahlua Drenched Dark Hot Chocolate Bundt Cake by Baking in Pyjamas
- Marshmallow Hot Chocolate Bundt Cake by Palatable Pastime
- Mocha Bundt Cake by A Day in the Life on the Farm
- Nutella & Toffee Bundt Cake by Los Chatos Chefs
- Orange Pisco White Chocolate Bundt by Food Lust People Love
- Peppermint Hot Chocolate Bundt Cake by Making Miracles
- Peppermint Hot Chocolate Cake by The Spiced Life
- Pumpkin Spice Hot Chocolate Bundt by Tartacadabra
- Toffee Chip Hot Chocolate Pound Cake by Magnolia Days
- White Hot Chocolate Peppermint Bundt by Noshing With The Nolands
- White Hot Chocolate Pound Cake by My Catholic Kitchen
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
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Colleen is a Virginia food blogger who specializes in serving her recipes for feel-good southern comfort food with a side of sarcasm and a little bit of cat hair thrown in for good luck.
Each petal of the four-leaf clover stands for something; faith, hope, love, and luck. It requires all of these to survive Lady Brenna of Fairfax, an adventurous Bengal cat with a very unyielding personality.
