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Every great recipe starts with quality ingredients, and the Chocolate Pumpkin Bundt Cake is no exception. Each component plays a crucial role in achieving the perfect texture, flavor, and moisture. Here's a breakdown of the key ingredients you'll need:

CHOCOLATE PUMPKIN BUNDT CAKE

Embrace the flavors of fall with a luscious Chocolate Pumpkin Bundt Cake! This moist and decadent dessert perfectly marries rich chocolate with earthy pumpkin for a stunning treat that’s sure to impress. Follow our easy step-by-step guide to create this delightful cake, packed with warmth and flavor. Ideal for gatherings or cozy nights in, it’s a seasonal essential that everyone will love. Get ready to bake! #ChocolatePumpkinCake #FallBaking #BundtCake #AutumnTreats #DessertGoals
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Ingredients
  

1 ¾ cups all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup granulated sugar

½ cup packed brown sugar

1 cup pumpkin puree (canned or fresh)

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

½ cup semi-sweet chocolate chips (optional)

Powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure the cake comes out easily.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well blended and creamy.

        Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

          Fold in Chocolate Chips: If using, fold in the semi-sweet chocolate chips for extra richness and texture.

            Pour Batter: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Allow the cake to cool in the pan for about 15 minutes, then flip it onto a wire rack to cool completely.

                  Serve: Once cooled, dust the cake with powdered sugar for a beautiful finish. Slice and enjoy your Chocolate Pumpkin Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

                    Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 12 slices