Chocolate Pumpkin Bundt Cake

This is a moist chocolate cake with the addition of pureed pumpkin and covered in chocolate ganaché.

Ingredients serve 14

160 g plain flour

120 g wholemeal flour

75 g cocoa powder

2 tsp baking soda

½ tsp salt

400 g pumpkin puree

150 g brown sugar

250 ml buttermilk

2 eggs

70 ml vegetable oil

70 g golden syrup

Method

Preheat oven to 160ºC normal bake. Spray a Bundt tin with cooking spray. Place flours, cocoa powder, soda and salt in a large bowl and blend. Place pumpkin puree, sugar and buttermilk in a large mixing bowl and combine. Add eggs, vegetable oil and syrup. Beat mixture until combined. Add the flour mixture and blend until evenly mixed. Place mixture in the tin and bake in the oven for approx. 60 minutes. Remove from the oven and rest for 10 minutes before turning upside down on a plate. Allow cooling in the fridge for at least 60 minutes before finishing the cake.

Pour ganaché over the cake and drizzle chopped toasted macadamia nuts on top. Place the finished cake on a serving plate and allow the cake to set in the fridge for at least 30 minutes before serving.

Note: Ganaché is made by bringing 200 ml cream to the boil and adding 200 g chopped dark chocolate. Stir until chocolate is melted and allow cooling before pouring over the cake.