Pumpkin-Black Cocoa Swirl Cake

Ingredients

• cooking spray with flour , such as Baker's Joy
• 3 cups all-purpose flour
• 2.5 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 cups unsalted butter , softened
• 0.25 cups vegetable oil
• 2 cups white sugar
• 4 large eggs , at room temperature
• 1 pumpkin puree , 15-ounce can
• 2 teaspoons vanilla extract
• 1 cup sour cream , at room temperature

Instructions

1. 1

   Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour, such as Baker's Joy®.

2. 2

   In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. 3

   In another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat mixture on medium-high speed until doubled in volume, about 5 minutes. Add in pumpkin and vanilla, and mix until incorporated. Reduce mixer speed to low; pour in half of dry ingredients, and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.

4. 4

   Measure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.

5. 5

   Place 1/3 of black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.

6. 6

   Bake cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.

7. 7

   To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.