Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
The recipe Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache can be made in about 55 minutes. One serving contains 402 calories, 5g of protein, and 23g of fat. For 52 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have chocolate flavored milk, cream, butter, and a few other ingredients on hand, you can make it. 173 people were impressed by this recipe. It is brought to you by Averie Cooks. With a spoonacular score of 38%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Pumpkin Chocolate Chip Bundt Cake, Confession #109: I Buy Too Much Chocolate… Strawberry Bundt Cake with White Chocolate Ganache, and Pumpkin Chocolate Chip Bundt Cake {Bundts Made Better}.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 teaspoon allspice
1 teaspoon baking soda
1 teaspoon butter extract, optional
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 teaspoon cinnamon
optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur
1/4 cup cream or half-and-half
2 eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon pumpkin pie spice
pinch salt, optional
1 cup semi-sweet chocolate chips
1/4 cup sour cream (Greek yogurt may be substituted)
1/2 teaspoon vanilla extract
1/2 cup canola or vegetable oil
Equipment:
whisk
bowl
oven
frying pan
spatula
toothpicks
knife
measuring cup
Cooking instruction summary:
Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray (I use Pam for Baking with excellent results) or grease and flour the pan; set aside. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don't have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky. Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher). Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache. To make the Chocolate Ganache, Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy. Cake will keep for up to 5 days in an airtight container at room temperature or in the refrigerator.
Step by step:
1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray (I use Pam for Baking with excellent results) or grease and flour the pan; set aside. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don't have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky.
2. Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher). Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air.
3. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache. To make the Chocolate Ganache,
4. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.
5. Pour hot cream over chocolate and let it stand about 1 minute.
6. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
7. Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
8. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy. Cake will keep for up to 5 days in an airtight container at room temperature or in the refrigerator.
Nutrition Information:
covered percent of daily need
