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Chocolate Bundt Cake Pumpkin
Chocolate Bundt Cake Pumpkin is a modern American recipe for a classic Halloween cake made from two chocolate bundt cakes stacked on top of one another that are topped with orange frosting and decorated with an ice cream cone as a stem. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Bundt Cake Pumpkin.
prep time
50 minutes
cook time
30 minutes
Total Time:
80 minutes
Serves:
12
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesUSA Recipes
For this recipe, you will need two chocolate bundt cakes. They are sandwiched together, drizzled with orange frosting (icing) and an ice cream cone covered with green icing is stuck in the centre to form a stem.
Ingredients:
For the Cakes:
420g (3 cups) plain flour
300g (2 cups) unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
400g (2 cups) butter, softened
600g (3 cups) sugar
6 large egg whites
4 large eggs
500ml (2 cups) low-fat milk
2 tbsp instant espresso granules
4 tsp vanilla extract
non-stick cooking spray, to grease
Orange Icing (Frosting):
100g (1/4 lb) butter, softened
2 tbsp fresh orange juice
1 tsp freshly-grated orange zest
orange food colouring
360g (3 cups) icing (confectioner's) sugar, sifted
240ml (1 cup) milk
1 ice-cream cone
green icing
Method:
For the cake: Combine the flour in a bowl with the cocoa powder, baking soda and salt. Mix well with a fork.
In a separate bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the egg whites and beat thoroughly to combine.
Beat the espresso granules and vanilla extract into the milk. Now alternately add the milk and flour to the creamed mixture, a little at a time. Blend well after each addition. Continue adding the milk and flour mix until all the ingredients have been combined.
Divide the resultant batter between two 1.5l Bundt (ring mould) pans that have been lightly greased. Level the surface then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the top is springy to the touch and a skewer inserted into the centre emerges cleanly.
Remove the pans from the oven and set aside to cool for 10 minutes. At this point, carefully take the cake out of the pan then transfer to a wire rack to cool completely.
When the cakes are cool beat together all the icing ingredients in a small bowl until smooth. Take the first Bundt cake, turn it over and set it with the narrow side down on a serving plate. Sit the second cake on top, with the narrow side pointing upwards. You should now have a rough sphere. Drizzle the orange icing over the top so that it drips over the cake.
Decorate the ice cream cone with green icing then sit in the central hollow of the top cake so that it sticks out like a stem. Allow the icing (frosting) to harden then serve.
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