Marble Pumpkin Bundt Cake

That’s how it’s done:

Beat in eggs one at a time (approximately ½ minute per egg)
Stir in pumpkin puree and vanilla paste.

Mix flour, baking powder and pumpkin spice and fold in.
Mix cocoa powder and milk until creamy.
Halve the dough and mix one half with the cocoa mass. Mix thoroughly, but not for too long.
Add the dough one spoon at a time into the Bundt cake tin, alternating between the two. Then lightly marble it with the handle of a long spoon.

Bake in the preheated oven for about 55 minutes. Don’t forget to do the toothpick test.
Once the cake has cooled, chop the chocolate and melt it over a hot water bath. Stir in the butter and stir until the chocolate has cooled but is not too thick. Then pour over the cake.

Tips:
You can also easily mix pumpkin spice yourself:
3 tbsp cinnamon powder
2 tsp ginger powder
2 tsp nutmeg, grated
1 tsp allspice powder
1 tsp clove powder
Pour everything into a small screw-top jar, close it and shake thoroughly. Done.

You can buy pumpkin puree in English shops or make it yourself. To make it, simply peel a small Hokkaido pumpkin (you don’t have to, but I do it anyway), remove the seeds, dice it and steam it in a pan with a little water. Drain the water, puree the pumpkin cubes and leave to cool. If packed airtight and stored in the fridge, the puree will keep for several days.