Ingredients
1 15-ounce can Pumpkin Puree (not pumpkin pie filling)
1 ½ cups All Purpose Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 tbsp Cinnamon
2 tsp Freshly Grated Nutmeg
¾ tsp Kosher Salt
3 Eggs
1 ⅓ cups Sugar
-
1 cup (plus 1 tbsp) Sedona Divine Butter Olive Oil
- 1 tbsp Sedona Divine Dark Chocolate Balsamic
8 ounces Bittersweet Chocolate (chopped)
Unsalted Butter (for greasing the tin)
1 ¼ cups Confectioner’s Sugar
2 tbsp Hot Water
3 tbsp Butter Olive Oil
For the Cake
For the Glaze
Directions
For the Cake
- Preheat the oven to 350°F. Butter and lightly flour a bundt pan.
In a large mixing bowl add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine, set aside.
In a medium bowl whisk together eggs, pumpkin puree, sugar, balsamic, and butter olive oil until smooth.
Add the ingredients to the dry ingredients, stirring just until combined. Fold in the chopped chocolate.
Pour the batter into the prepared bundt pan, and bake until the top is firm (about 50-60 minutes). Insert a toothpick into the middle of the cake, if it comes out clean then the cake is done baking.
Transfer to a cooling rack and cool for 25 minutes. Carefully remove the cake from the pan and let sit.
For the Glaze
- Add confectioner’s sugar and water to a medium bowl, whisking until smooth.
Drizzle in the olive oil, whisking constantly. The glaze should be thick and have the ability to pour.
To finish, drizzle the glaze over the cake and let it run down the sides. Let the glaze set completely before serving.