Cocoa-Swirled Pumpkin Bundt

Ingredients

• 3 tablespoons granulated sugar, for the swirl
• 1 tablespoon unsweetened cocoa powder
• Pinch of fine sea salt
• Pinch of ground cinnamon
• ¼ cup (43 g) finely chopped dark chocolate or mini dark chocolate chips
• 3 cups (400 g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• 1 teaspoon fine sea salt
• ½ teaspoon ground cardamom
• ¼ teaspoon freshly grated nutmeg
• ¾ cup (180 ml) neutral oil
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) packed brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 can (15 oz / 425 g) pure pumpkin puree, not pumpkin pie filling
• Confectioners’ sugar, for dusting, optional

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat the interior of a 12-cup Bundt pan with baker’s spray, or butter it, dust with flour, and tap out the excess.
2. For the swirl, mix the 3 tablespoons sugar, cocoa powder, pinch of salt, pinch of cinnamon, and chopped chocolate together in a small bowl. Set aside.
3. For the cake, whisk the flour, baking soda, cinnamon, ginger, salt, cardamom, and nutmeg together in a large bowl.
4. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the oil, granulated sugar, and brown sugar on medium speed for 2 minutes, until well blended and slushy.
5. Add the eggs one at a time, beating for about 1 minute after each addition and scraping the bowl often. Mix in the vanilla and pumpkin puree on low speed.
6. Add the dry ingredients in three additions and mix on low only until each addition is almost incorporated. Finish folding gently by hand so no dry pockets remain.
7. Spoon about one-third of the pumpkin batter into the prepared pan. Sprinkle half of the cocoa-chocolate mixture evenly over it, keeping it away from the pan edges. Repeat with another third of batter and the remaining swirl mixture, then cover with the last batter.
8. Run a table knife through the batter once or twice in a loose S pattern to create a ribbon without overmixing the layers.
9. Bake for 55 to 65 minutes, until the cake springs back lightly and a long tester inserted away from the chocolate ribbon comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
10. Cool completely before dusting with confectioners’ sugar and slicing. Serve plain or with whipped cream or ice cream.