Two-tone donut, it's not the one you usually prepare, this is the autumn version, which is a hit at breakfast
Make this two-tone autumnal donut yourself. It's not your usual recipe, but this one will blow your mind. Let's see what you need.
It's autumn, and pumpkin is known to be the star of many dishes, both savory and sweet. Today, we thought we'd share a quick and easy recipe. Instead of the usual vanilla and cocoa bundt cake, how about this pumpkin and cocoa one?
A mix of unique flavors and aromas that will amaze everyone, young and old alike, so soft it melts in your mouth. Serve with a cup of milk and you'll see how successful it is. Here's the quick recipe!
Two-Tone Cocoa and Pumpkin Bundt Cake: A New Breakfast Idea
The cake will stay soft and fragrant for several days under a glass bell jar or in an airtight container.
- 3 eggs
- 130 g of granulated sugar
- 300 g of
- 00 flour
- 450 g of pumpkin
- 120 g of butter
- 1 sachet of vanilla
- 1 sachet of baking powder
- 30 g of bitter cocoa powder
Two-tone cocoa and pumpkin donut recipe
To prepare this cake, start by cleaning the pumpkin, peeling it, removing any stringy parts and seeds, then dicing it and steaming it. Drain it thoroughly after cooking. Blend it with an immersion blender and set aside.
In a bowl, beat the eggs and sugar using an electric mixer. Once the mixture is smooth, light, and fluffy, gradually add the flour, followed by the softened butter, vanilla, and baking powder. Finally, fold in the pureed pumpkin. Once the mixture is smooth, pour half of the batter into a well-oiled or buttered bundt pan.
Then add the bitter cocoa powder to the remaining mixture in the bowl, mix and combine everything well, and pour the mixture into the mold.
Level the cake and bake thoroughly in a preheated oven at 180°C (350°F) for 40 minutes, but always test with a toothpick, as the oven's power can vary. Remove from the oven and serve the cake in slices as soon as it's cooked.
Enjoy your break or breakfast!
