How to make pumpkin chocolate bundt cake

• In a bowl, mix together pumpkin puree, buttermilk, and oil.
  250 g pumpkin puree, 250 ml buttermilk, 120 ml oil
  
• In a second bowl, mix flour, baking powder, and cinnamon.
  450 g wheat flour - all-purpose, 2 teaspoons baking powder, 2 teaspoons cinnamon
  
• Beat the eggs with sugar until fluffy.
  3 eggs, 200 g sugar
  
• Add the wet ingredients to the eggs and mix until combined.
  
• Gradually add the flour and mix on low speed.
  
• Pour about 1/3 of the batter into a smaller bowl.
  
• Add cocoa and buttermilk to the reserved batter - mix with a spoon.
  2 tablespoons bitter cocoa, 2-3 tablespoons buttermilk
  
• Spoon the larger portion of the pumpkin batter into the bottom of the pan.
  
• Spoon the cocoa batter on top, and finally, spoon the rest of the pumpkin batter.
  
• Lightly swirl the batter.
• Bake at 180 degrees Celsius (top/bottom heat) for approximately 50 minutes - until a wooden skewer comes out clean.
• After baking, let the cake cool.
• Before serving, sprinkle with powdered sugar, or drizzle the bundt cake with chocolate glaze.