Today is Veteran’s Day, so take a moment to thank our military men and women for serving our country. Baking for my friends at work has become a labor of love so I’m always creating or looking for recipes to dazzle and tickle the taste buds. The minute leaves started changing color and a chill in the air happened it was time for all things pumpkin. I had baked my Pumpkin Muffins with Oat Streusel and Pumpkin Cake yet still craving something new. That’s when a friend mentioned to me about a pumpkin cake to die for. This Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache is that cake and it is truly to die for.
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
If you love pumpkin, you need to get in the kitchen immediately and bake this cake. Once you taste the combination of pumpkin and chocolate you’ll be hooked. I love the use of warm spices this time of year. Nothing like those spice aromas filling your home with warmth and cozy comfort. I loved that smell when my Mom and I would bake for the holidays.
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
The pumpkin cake batter is filled with pumpkin pie spice, cinnamon, allspice, and cloves. I use dark or bittersweet chocolate chips because I find semi-sweet chips in the batter to be a bit much. However, I enjoy semi-sweet chips in the ganache for rich chocolate flavor.
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
I recently baked this cake for friends at work and they were in heaven. Everyone said their favorite thing about this cake were the spices and how each can be tasted. I totally agree and you will, too. The combination of flavors are fabulous and like nothing they have ever tasted before.
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
Since the holidays are around the corner I strongly recommend this cake for your dessert table. While you’re at it, bake up a cake or two for a workplace potluck. Watch everyone just swoon with joy and watch the room light up with happy faces. Enjoy sharing food with those you care about because isn’t that what the holidays are all about. If you make this recipe, #chowdownlowdown or leave a comment. Happy Baking!
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
Cake:
2 large eggs, at room temperature
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup full-fat sour cream
1 t. pure vanilla extract
1 t. butter extract
1/4 t. ground cinnamon
1/4 t. pumpkin pie spice
1/4 t. ground allspice
1/4 t. ground cloves
1 1/2 cups unbleached all-purpose flour
1 t. baking soda
Pinch of fine sea salt
1 cup dark or bittersweet chocolate chips
Ganache:
2/3 cup semi-sweet chocolate chips
1/4 cup heavy cream
1/2 t. pure vanilla extract
Heat oven to 350 degrees. Spray a 12-cup Bundt pan with Bakers Joy or Pam for Baking spray and set aside. Whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, whisk together eggs, pumpkin, sugar, oil, sour cream, vanilla and butter extracts, pumpkin pie spice, cinnamon, allspice, and cloves until smooth and creamy.
Add in flour mixture until just combined being careful not to over mix.
Fold in chocolate chips with rubber spatula and pour cake batter into prepared pan. Slam pan on counter to release any air bubbles. Bake cake for 40 to 42 minutes until set and toothpick inserted comes out clean. If using a dark color pan, reduce heat to 325 degrees and bake cake for 45 to 50 minutes. Allow cake to cool in pan for 15 minutes and invert onto wire rack to cool completely. Once cake is completely cool, drizzle with ganache.
To make ganache, place chocolate chips in a microwave safe bowl and heat for 1 minute and set aside.
In a measuring cup, heat cream on high until it just begins to bubble or beginning to bowl, about 1 minute.
Pour cream over chocolate and let stand for 1 minute. Whisk vigorously until chocolate has melted and ganache is smooth and silky.
Pour in vanilla and whisk to combine then set bowl aside for 5 minutes to thicken.
Whisk ganache one more time before drizzling over cake. Ganache will set with a some time but will remain drippy. Cake will keep stored in an airtight container for 5 days at room temperature.
Recipe adapted from https://www.averiecooks.com/
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