Ingredients

Pumpkin Batter:

cooking spray with flour
3 cups all-purpose flour
2 1/2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 cups white sugar
4 large eggs, at room temperature
1 (15-oz can) pumpkin puree (not pie filling)
2 tsp vanilla extract
1 cup sour cream, at room temperature

Black Cocoa Batter:

3 Tbs black cocoa powder
3 Tbs unsweetened Dutch processed cocoa powder
2 Tbs white sugar
1/4 cup milk
1 tsp espresso powder (optional)
1 (1 oz) square semi-sweet baking chocolate, melted and cooled slightly

Black Cocoa Icing:

1 cup confectioner’s sugar
2 Tbs black cocoa powder
1 tsp vanilla extract
1 pinch salt
6 Tbs heavy cream, or as needed

Directions

Step 1
Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with baking spray.

Step 2
In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.

Step 3
In another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat mixture on medium-high speed until doubled in volume, about 5 minutes. Add in pumpkin and vanilla and mix until incorporated. Reduce mixer speed to low; pour in half of dry ingredients and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.

Step 4

Measure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.

Step 5

Place 1/3 of black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.

Step 6
Bake cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.

Step 7
To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.