Hands-On Time: 20 Minutes

Special Equipment:  6-cup bundt cake mold or cake pan, cheese shaving tool (as pictured).

Ingredients:

• 1/2 Cup Whole-Wheat Flour
• 1/2 Cup All-Purpose Flour
• 6 Tbsp Unsweetened Cocoa Powder (Dutch-processed if available)
• 2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 1/2 Tsp Ground Cloves
• 1/2 Cup Olive Oil
• 1/2 Cup Granulated Sugar
• 1/2 Cup Brown Sugar
• 2 Large Eggs
• 1/2 Cup Plain Yogurt (I used non-fat.  If you only have Greek yogurt on hand, fill measuring cup 2/3 full with Greek yogurt, then the remainder milk.)
• 1 & 1/2 Cups Unsweetened Pumpkin Puree
• 1/2 Cup Semi-Sweet Chocolate Shavings

Steps:

• Pre-heat oven to 375 F and prepare bundt cake mold with a light coating of butter or non-stick spray.
• Add the dry ingredients, flours – ground cloves, in the smaller of the mixing bowls and whisk throughly to incorporate.
• In the larger mixing bowl, add the olive oil and sugars.  Mix with the hand-held mixer 2-3 minutes.
• Add the eggs and beat with the hand-held mixer another 2-3 minutes.
• Add the pumpkin and repeat.
• Add the dry ingredients in two – three segments, using the electric mixer to incorporate each time.
• Finally, fold in the chocolate shavings using a large mixing spoon or the spatula and pour the batter into the prepared mold.
• Bake for 45 minutes or until a toothpick comes out with unquestionably baked crumbs (not perfectly clean: it will be dried out by then).
• Let the cake cool at least 15 minutes before tasting, and serve at room temperature.