Chocolate Pumpkin Swirl Bundt Cake | Sloane's Table Bake Club

Ingredients

• 180 g All-purpose flour
• 266 g Granulated sugar
• 32 g Dutch process cocoa powder
• 32 g Black cocoa powder
• 1 1/4 tsp Baking powder
• 1/2 tsp Salt
• 170 g Whole milk
• 112 g Neutral oil
• 2 Eggs
• 1/2 tsp Vanilla extract
• 84 g Freshly brewed hot coffee
• 210 g All-purpose flour
• 1 1/2 tsp Baking powder
• 3/4 tsp Baking soda
• 1/2 tsp Kosher salt
• 2 1/4 tsp Pumpkin spice
• 160 g Brown sugar
• 78 g Granulated sugar
• 100 g Neutral oil
• 56 g Whole milk
• 1 tsp Vanilla extract
• 320 g Pumpkin purée
• 42 g Dutch process cocoa powder
• 113 g Powdered sugar