Stir in nuts and chocolate chips. 1 cup canned pumpkin puree. Spray bundt pan with cooking spray. Moist and fudgy chocolate cake, filled with tiny bits of chocolate chip and topped with silky chocolate ganache. Keto Pumpkin Cookies. No fuss. Pumpkin Cake. This is the best pumpkin cake I’ve ever had!! This pumpkin chocolate bundt cake is so, so good! 1 cup granulated sugar. 1/2 cup oil . It is pretty easy to put together, but it will take you a little over an hour from start to finish, since it’s a dense but moist cake. There is nothing worse than dry cake and I’d rather have nothing than a piece of dry cake. Skip the glaze and serve with whipped cream. Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan. Bundt cake. The pumpkin puree keeps the cake moist and dense and the spices, including pumpkin pie spice, allspice, cinnamon, and cloves, complement the pumpkin puree and are a reminder that fall is here. 1 tsp. An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! I add a few drops of it to the melted butter to be poured over popcorn for really buttery-flavored buttered popcorn. Easy & everyone LOVES it! Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). 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. Pipe or spread onto the bundt cake once it has completely cooled. Pre-heat your oven to 350 degrees. PUMPKIN CHOCOLATE SWIRL BUNDT CAKE — A moist, flavorful pumpkin bundt cake with a chocolate swirl and chocolate ganache glaze. Gently fold in the chocolate chips. Chocolate Ganache It’s a cross between a pumpkin spice cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there’s loads of chocolate in every bite. I figure, why reinvent the wheel (literally—wheel ‘o cake), when we had a perfectly delicious, perfectly moist chocolate chip bundt cake recipe already? We Start With a Cake Mix So Not Only Is this Delicious, It's Easy To Make Too! This is the best pumpkin cake I’ve ever had!! Oil makes cakes moister, springier, and softer than butter. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. One Bowl Pumpkin Chocolate Chip Bundt Cake is one of my family’s all time favorite fall desserts. Heat the chocolate chips in the microwave for 1 minute to soften them. It takes less than a minute and this won't bother you anymore! Well, it’s sort of fall-like. This cake isn’t too sweet or too rich, but the dense buttery texture makes it delicious. Whisk until chocolate ganache is smooth and silky. It’s not too rich and has a buttery vanilla flavor. Let the ganache sit for a few minutes to cool a bit, and then drizzle over the bundt cake. This is a thicker cake batter, and you can easily over-develop the gluten and create a dense cake. While cake is cooling, prepare your ganache. Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Cake will keep for up to 5 days in an airtight container at room temperature. It will be perfect with a cup of coffee, or as a Halloween or Thanksgiving dinner dessert. You may also like. Turn the batter into a greased and floured 12-cup bundt pan. The recipe itself was adapted from our Banana Bread Bundt Cake from Breakfast for Dinner. Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! If you try to invert the cake right away, you run the risk of the cake sinking. 2 ½ cups granulated sugar; 1 cup vegetable oil If there’s anything I love more than pumpkin, it’s … This website uses cookies to improve your experience. When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache. It is embarrassingly simple. You just need one bowl to make this simple fall dessert that’s sure to be loved by the pumpkin lovers in your family too! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. This is the best pumpkin cake I’ve ever had!! This Chocolate Chip Pumpkin Bundt Cake is a perfect fall treat! You will see small bubbles forming on the edge of the pan. From somewhere on the interwebz Ingredients: 2 Each egg, whole 1 Cup pumpkin, puree canned 1 Cup sugar, white 1/2 Cup oil, canola 1/4 Cup sour cream 1 tsp extract, vanilla 1/4 tsp cinnamon, ground 1/4 tsp pumpkin pie spice 1/4 tsp allspice, ground 1/4 tsp cloves, ground 1 1/2 Cup flour, all-purpose 1 tsp baking soda 1 Pinch salt, table… Note-cover the cake and keep on the counter for up to 3 days. It’s a cross between a pumpkin spice cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there’s loads of chocolate in every bite. Serving and Storing Pumpkin Chocolate Chip Bundt Cake. ; Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. // Pour the hot cream over the chocolate and let it sit for 1 minute. I tell ya, it's hard to drizzle ganache over a bundt cake. I also added a bit of butter extract to the batter and if it’s not something you keep on hand, don’t worry about it. Thursday, August 29, 2019 Edit. Between the chocolate chips in the cake and the chocolate ganache on top, if you like your pumpkin with a side of chocolate, this cake will make you happy. Ingredients You'll Need to Make a Double Chocolate Bundt Cake. Sinfully rich and decadent! 1/4 cup sour cream (Greek yogurt may be substituted) 1 tsp. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk … Pumpkin Chocolate Chip Bundt Cake. If you don’t have all of these spices on hand, mix and match with what you do have. Pin 41. Allow the cake to cool in the pan for approximately 15 minutes before turning it over and gently releasing the cake on to a cooling rack, to cool completely. Try not to over-mix the batter or the gluten will over-develop and the cake will be tougher. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. Drizzle chocolate ganache over the pumpkin bundt cake. Recipe by Kittencalrecipezazz. The pumpkin bundt cake MUST cool in the pan for at least 15 minutes before it can be inverted. The ganache is so easy to make and comes together in about 1 minute in the microwave. Just like adding brewed coffee to chocolate cake batter does not make the chocolate cake taste like a chocolate-coffee-flavored-cake and instead intensifies the chocolate flavor, the butter extract principle is similar. You'll need: 1 cup fresh-brewed coffee (A must! Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute. 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