Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

By carvalhohm

by Averie @ Averie Cooks on October 1, 2012

Ingredients

• For the Cake:
• 2 eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1/4 cup sour cream (Greek yogurt may be substituted)
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract, optional
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• pinch salt, optional
• 1 cup semi-sweet chocolate chips
• For the Chocolate Ganache (microwave-friendly)
• 2/3 cup semi-sweet chocolate chips
• 1/4 cup cream or half-and-half
• 1/2 teaspoon vanilla extract
• optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur

Details

Servings 1
Preparation time 15mins
Cooking time 55mins
Adapted from loveveggiesandyoga.com

Preparation

Step 1

Preheat oven to 350. Spray 12-cup Bundt or tube-cake pan with cooking spray or grease and flour pan; set aside. In large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves and whisk to combine until mixture is smooth and silky.

Add flour, baking soda, salt and stir until just combined (don’t overmix or gluten will over-develop and cake will be tougher). Fold in chocolate chips and pour batter into prepared pan, smoothing it lightly with spatula if necessary and give it slam on 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 cake tester, toothpick, or blade of knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on rack to finish cooling. While cake cools, make the ganache.

To make Chocolate Ganache, Place chocolate in medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In small microwave-safe bowl or measuring cup, heat 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 ovecake. Ganache will set up 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 refrigerator.