A new season, a new cookbook. This week on Tuesdays with Dorie we are introducing Dorie’s Anytime Cakes. Thank you to Dorie who provided us with this recipe to make on her launch day for the new book.

It has been a while since I have made a bundt cake, so it was nice to dust it off and put it to use. I decided to make a full recipe since I knew it would be easy to bake and share. I happen to know that chocolate and pumpkin go good together, I have made pumpkin bread with chocolate chips which I enjoyed. Honestly, I don’t think there is anything that isn’t good with chocolate 🙂

The cake has traditional pumpkin flavors; cinnamon, ginger, cardamom, and nutmeg. The swirl includes; sugar, cocoa powder, salt, cinnamon, and mini dark chocolate chips. I tried my best to keep the swirl in the middle and prevent it from touching the sides but I had a few wayward chips. This monster cake bakes for 55-60 minutes and puffs up high.

The scariest part of a bundt cake is getting it out of the pan luckily mine came out without a hitch. My husband said this was a great cake; not too sweet, perfect amount of spices, not too much chocolate. He declared it officially autumn with a pumpkin cake. Let the baking begin. I think we are going to like Dorie’s new cookbook.

To see what others thought head over to Tuesdays with Dorie or better yet come bake with us from Dorie’s Anytime Cakes.