Chocolate Pumpkin Spice Bundt Cake

Ingredients

• 1½ cups water
• ¾ cup + 1 tbsp cocoa powder
• 3 cups + 2 tbsp cake flour
• 2¾ tsp baking soda
• 1½ tsp salt
• 2½ cups sugar
• ½ cup brown sugar
• 1¼ cups pumpkin purée
• ¼ cup buttermilk
• ¾ cup vegetable oil
• 3 large eggs
• 1 tbsp + 1 tsp Amoretti® Espresso Coffee Extract W.S.
• 1 tbsp + 2 tsp Amoretti® Natural Pumpkin Spice Extract O.S.

• 1 cup Amoretti® White Chocolate Ganache
• ½ tsp Amoretti® Natural Pumpkin Spice Extract O.S.
• ¼ tsp + ⅛ tsp Amoretti® Natural Orange Food Color W.S.
• ½ cup Amoretti® Dark Chocolate Ganache

• 12-cup bundt pan

Directions

1. Preheat the oven to 350℉.
2. Spray bundt pan with a floured spray or oil and flour the cake pan.
3. Bring water to boil over high heat. Add the cocoa powder, reduce the heat to medium, and whisk until it is thick, just a few minutes. Set aside to cool.
4. Sift cake flour, baking soda, and salt into a large mixing bowl.
5. Add sugars and whisk to combine.
6. In a separate bowl, whisk together pumpkin purée, buttermilk, vegetable oil, eggs, Espresso Coffee and Pumpkin Spice Extracts.
7. Pour liquids into dry ingredients and whisk to combine.
8. Stir in cooled cocoa mixture and pour into prepared bundt pan.
9. Bake for 60-70 minutes, until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 20-30 minutes before un-molding it to finish cooling.

11. Melt White Chocolate Ganache in the microwave in 20 second intervals, stirring often.
12. Add Natural Pumpkin Spice Extract and Natural Orange Food Color, stir well.
13. Place the cooled cake on a rack inside a sheet pan.
14. Pour the glaze over the cake to cover or to dribble down the sides, leaving some of the cake bare. Let the glaze set for 10 minutes.
15. Melt Dark Chocolate Ganache in the microwave in 20 second intervals, stirring often.
16. Pour just enough Dark Chocolate Ganache over the orange ganache to dribble down the edges, but not cover the cake.
17. Let glaze set for 10 minutes before serving.

• Cooled cake can be stored, well wrapped, in the refrigerator.