Rye pumpkin chocolate bundt cake

A deliciously easy cake recipe, chocolate flavored and perfectly moist due to the added pumpkin. You can substitute wheat flour for rye. It’s semi-sweet, for more sweetness use additional 1/2 cup of sugar. Happy baking!:)
Yield: 8-10 servings

Ingredients

Batter
1 cup/250 g pumpkin puree
2 eggs
1/3 cup neutral (flax) vegetable oil
1 cup kefir (yogurt, sour milk)
1 cup sugar
1/3 cup cocoa dark powder
2 cups rye flour
1 teaspoon ground cinnamon
2 cm finely grated fresh ginger
1 teaspoon baking soda
1 tablespoon lemon juice
a handful of dried pineapple
a handful of candied orange peel
Glaze
100 g dark chocolate
2 tablespoons milk
a handful of dried fruit for decoration

Method

Preheat the oven to 180C/350F. Grease and lightly flour a bundt pan.

In a medium bowl, combine the pumpkin puree, eggs, oil, kefir, grated fresh ginger. Mix to combine.

In a large bowl, mix sifted rye flour, cocoa powder, sugar and cinnamon. Pour the pumpkin mixture into these dry ingredients. Add baking soda with lemon juice. Mix everything well. Stir in dried pineapple and candied orange peel. Pour the batter into the bundt pan and bake 30 minutes or until a toothpick comes out clean. Let cool in the oven for 5-10 minutes before turning onto a wire rack to cool completely. Allow to set before slicing and serving.

For the glaze: melt the chocolate mixed with milk and spread over the cake. Decorate with dried fruit or nuts.

Enjoy!:)