Pumpkin Chocolate Chip Bundt (Printer-Friendly)
Moist bundt cake infused with pumpkin, fall spices, and rich chocolate chips.
# The Ingredients You'll Need:
→ Pumpkin Cake
01 -
1 cup unsalted butter, room temperature
02 -
1 cup granulated sugar
03 -
1/2 cup brown sugar
04 -
5 large eggs, room temperature
05 -
1 (15-ounce) can pumpkin puree
06 -
2 teaspoons vanilla extract
07 -
3 cups all-purpose flour
08 -
2 teaspoons baking powder
09 -
1/2 teaspoon salt
10 -
2 teaspoons ground cinnamon
11 -
1 teaspoon ground nutmeg
12 -
1/2 teaspoon ground ginger
13 -
1/2 teaspoon ground allspice
14 -
1 1/2 cups chocolate chips
→ Ganache
15 -
1 cup chocolate chips or chopped chocolate
16 -
3/4 cup heavy cream
17 -
Pinch of salt
# Step-by-Step Instructions:
01 -
Preheat the oven to 325 °F.
02 -
Using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 4 to 5 minutes.
03 -
Add the eggs one at a time, then incorporate the pumpkin puree and vanilla extract, mixing until combined.
04 -
In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Gradually add this dry mixture to the batter and beat on low speed until just blended, about 30 seconds to 1 minute. Fold in the chocolate chips.
05 -
Grease and flour a 12-cup bundt pan. Transfer the batter into the pan, spreading evenly. Bake until a tester inserted in the center comes out with moist crumbs, approximately 60 minutes.
06 -
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
07 -
Heat heavy cream until steaming. Pour over the chocolate chips and salt. Let stand for 5 minutes, then stir until smooth. Allow ganache to thicken at room temperature for 10-15 minutes.
08 -
Spoon the ganache over the cooled cake, spreading it down the sides as desired.
# Extra Tips:
01 -
Use room temperature ingredients for optimal texture. Alternatively, bake in two 9 x 5-inch loaf pans at 350 °F for 40-45 minutes. Store at room temperature for up to 2 days, refrigerated for up to 6 days, or frozen for up to 3 months.