Pumpkin Hot Cocoa Cake with Chocolate Swirl
Looking for a great fall dessert! Try this wonderful pumpkin and SoChatti cake at your next gathering!
1 can (15 oz) pumpkin
2 cups granulated sugar
3 large eggs
½ cup light brown sugar
½ cup butter, melted
½ cup of vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground chipotle pepper
½ teaspoon salt
2-3 tablespoons SoChatti chocolate
Step 1. Preheat oven to 350°F. Grease and flour a Bundt pan.
Step 2. Beat pumpkin, granulated sugar, eggs, light brown sugar, butter, vegetable oil, and vanilla extract until well blended.
Step 3. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ground chipotle pepper, and salt. Gradually beat dry ingredients into pumpkin mixture.
Step 4. Add half of the pumpkin batter into prepared pan. Add warm SoChatti and swirl. Pour remaining pumpkin batter on top.
Step 5. Bake until a toothpick inserted in the center of the cake comes out clean, about 55-60 minutes. Cool in pan for about 15 minutes before flipping cake out onto a wire rack.
Step 6. If desired, top with a powdered sugar glaze and dust with extra ground chipotle pepper.