Pumpkin Tonka Bundt Cake - Hummingbird High

Center a rack in the oven and preheat to 350 (F).
In a medium bowl, combine 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Use a microplane zester or nutmeg grater to grate half of the tonka bean over the dry ingredients; reserve the tonka bean half for another use. Use a whisk to combine the tonka bean and dry ingredients and set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3/4 cup unsalted butter, 1 cup dark brown sugar, and 1 cup granulated sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl and turn it back on to its slowest setting. Slowly stream in 1/4 cup canola oil, aiming for the sides of the bowl as opposed to the paddle. Once the oil is incorporated, add 2 large eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Add 4 large egg yolks one at a time. Once all the eggs have been added, use a rubber spatula to scrape down the paddle and the bottom and sides of the bowl.
Turn the mixer back on to its slowest setting and add half the dry ingredients (from the 2nd step) all at once. Once the dry ingredients have been incorporated, add 1/3 cup buttermilk all at once and continue mixing until incorporated. Add the remaining dry ingredients and continue mixing until just combined. Stop the mixer and scrape down the paddle and the bottom and sides of the bowl. Add 1 can pumpkin puree all at once and continue mixing until the batter is thick and a homogenous, bright orange. Add 14 ounces mini chocolate chips all at once and continue mixing just until the chips are well incorporated throughout the batter. Use a rubber spatula to scrape down the paddle and the bottom and sides of the bowl one more time, mixing any stray ingredients into the batter gently by hand.
Generously spray a 12-cup bundt pan with cooking spray, making sure to spray the center flute and all surfaces inside the pan. Use a rubber spatula to transfer the cake batter into the pan, smoothing the top of the batter in an even layer across the pan. Transfer to the preheated oven and bake for 65 to 75 minutes, or until the top of the cake looks overly browned but a skewer inserted in the center of the pan comes out with few crumbs.
Transfer to a wire rack and cool in the bundt pan for 20 minutes, before placing your serving plate upside down over the pan. In a quick motion, turn the pan and plate the right side up — the cake should slide out easily onto your serving plate. Let cool for until slightly warm, another 50 to 60 minutes. Garnish with confectioners' sugar before serving.

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