chocolate chip pumpkin bundt cake with chocolate ganache topping
 
 
Ingredients
  • 2 large eggs at room temperature
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil - You can also use ¼ cup vegetable oil and ¼ cup unsweetened applesauce
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 cup bittersweet or semisweet chocolate chips - I used Ghirardelli 60% cacao chips
chocolate ganache topping:
  • ¼ cup heavy whipping cream
  • ⅔ cup bittersweet or semisweet chocolate chips - I used Ghirardelli 60% cacao chips
Instructions
  1. Pre-heat your oven to 350 degrees. Grease a bundt pan using either butter or a cooking spray. I always just use butter to grease my pan, and my bundt breads and cakes always slide out easily (I do have a non-stick one though). Make sure that you grease the pan up along edges and middle.
  2. In a large bowl combine the 2 eggs, 1 cup pumpkin puree, 1 cup sugar, ½ cup oil, ¼ cup Greek yogurt, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon,1/4 teaspoon pumpkin pie spice, ¼ teaspoon allspice and ¼ teaspoon ground cloves. Whisk to combine until mixture is smooth.
  3. In another small bowl add the 1½ cups flour, 1 teaspoon baking soda and ⅛ teaspoon salt and whisk to combine.
  4. Fold the dry ingredients into the wet using a spatula to combine them. Try not to over-mix the batter or the gluten will over-develop and the cake will be tougher.
  5. Fold in the chocolate chips.
  6. Pour the batter into the bundt pan smoothing the top with a spatula. Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even.
  7. Bake for 38-45 minutes,or until a toothpick comes out clean and the cake bounces back when lightly pressed with a finger. My bundt cake took exactly 42 minutes each time I baked it up.
  8. Let the cake cool in the pan for about 10 minutes, and then release it onto a cooling rack to cool completely.
  9. When the cake is cool, you can make the ganache topping. Place the ⅔ cup chocolate chips into a microwave safe bowl (I used a glass measuring cup) and measure out your ¼ cup heavy cream.
  10. Heat the chocolate chips in the microwave for 1 minute to soften them. Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk vigorously until chocolate is melted and the ganache is smooth and velvety. The ganache will be pretty thick.
  11. Let the ganache sit for a few minutes to cool a bit, and then drizzle over the bundt cake. I tell ya, it's hard to drizzle ganache over a bundt cake. I have tried a number of different ways and the easiest way I have come up with is to just use the whisk and just shake it over the cake. I just insert the whisk into ganache and make sure I get a bunch in there and then lightly shake it over the cake. I also use my fingers to fix any chunky spots. You can also use a spoon or a pastry bag to put the topping on. Just remember, it doesn't have to look perfect, so just play around and don't get caught up in the presentation.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2012/12/chocolate-chip-pumpkin-bundt-cake-with-chocolate-ganache/