Delicious

Pumpkin Chocolate Chip Bundt Cake

Here are the ingredients that you need to compile to complete this recipe:

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

Chocolate Ganache

  • 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

Source: justsotasty.com

Here are the instructions that you need to follow to complete this recipe:

Cake:

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray  or grease and flour the pan; set aside.
  2. In a 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.
  3. 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).
  4. 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.
  5. Bake for 38 to 42 minutes, or until top has set and is golden or a cake tester, toothpick, or blade of a knife comes out clean.
  6. 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.

Chocolate Ganache:

  1. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  2. In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 1 minute.
  3. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  4. Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  5. 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.

Source: kingarthurbaking.com