Great chocolate cake! I wanted a moist, very low fat, chocolate cake recipe, so I omitted the pumpkin pie spice but otherwise followed the recipe. It's a wonderful, moist, not too sweet chocolate cake, and one I will make again and again. I did not glaze it, and mixed the chocolate chips into the batter before baking. Most reviewers said the chocolate overwhelmed the pumpkin, and I would agree - we couldn't even taste the pumpkin. But that's what we wanted.
Glazed Chocolate-Pumpkin Bundt Cake
From EatingWell: October/November 2006
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
72 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
It was moist and had a nice texture. I am a dark chocolate lover, but this cake had too much cocoa - it gave it a slightly bitter taste.... I plan to either use less cocoa or find another recipe.
I baked this ckae yesterday with no substitutions. Moist and delicious...but the chocolate overpowered the pumpkin.
What a great recipe! Very moist texture and tasty. I omited the corn syrup and the flavour was still great. Not too sweet which was nice for a bundt cake. Will definitely make this recipe again and would absolutely recommend it to someone who has not tried it yet. Very simple recipe to follow. Not too pumpkin-ey.
Jenn, Toronto, Ontario
I've made this recipe into cupcakes mant times. Everybody who has tried them love them. It also might be the chocolate ganosh I put on top too.
Eli, Toronto, ON