Description
A decadent, moist pumpkin Bundt cake loaded with semi-sweet chocolate chips and draped in a rich, silky chocolate ganache glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 4 oz semi-sweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F and grease a 10-inch Bundt pan thoroughly with butter and flour.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream butter and brown sugar in a large bowl until light and fluffy.
- Beat in pumpkin puree, eggs, and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips gently using a spatula.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make ganache by heating heavy cream and pouring over chocolate; let sit for 5 minutes, then stir until smooth.
- Pour ganache over the cooled cake and let it set before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American