Glazed Chocolate-Pumpkin Bundt Cake

Glazed Chocolate-Pumpkin Bundt Cake (Adapted from Eating Well)

For the cake

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon fresh grated nutmeg
1 cup buttermilk
1 3/4 cup mashed pumpkin
3/4 cup packed dark brown sugar
1 large egg plus 1 egg white
1/4 cup canola oil
1/4 cup Lyle's Golden Syrup
1 tablespoon vanilla extract

For the glaze and garnish

1/2 cup packed confectioners' sugar
1 tablespoon buttermilk
2 to 3 tablespoons mini chocolate chips

To make the cake

Preheat oven to 350

In a medium bowl, whisk together flours, granulated sugar, cocoa, baking powder, baking soda, cinnamon, ginger, salt, allspice and nutmeg.

In a large mixing bowl, beat together buttermilk, pumpkin and brown sugar until combined. Mix in egg and egg white. Stir in oil, syrup and vanilla. Slowly add the dry ingredients, stirring until just combined. Scoop batter into a bundt pan coated with nonstick spray containing flour.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 1 to 1 1/4 hours. Remove and set on a wire rack to cool for 10 to 15 minuets. Turn the cake out of the pan to a wire rack and let cool completely.

To glaze cake

In a small bowl, stir together confectioners' sugar and 1 tablespoon buttermilk until smooth.
Drizzle glaze over the top of the cake and immediately garnish with chocolate chips.

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