The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

I made this yesterday to serve today, and it was delicious. I used cream instead of half-and-half and found that the ganache was too thick to drizzle, so I would recommend adding more cream or a little water to thin it out. It was still yummy, but I had to spread rather than drizzle it. Also, my cake didn’t look as fudgey inside as in the photos even though I used 1 cup of semi-sweet chocolate chips, so I’ll add more next time. Otherwise, this was perfect!


This is the best pumpkin cake I’ve ever had. It’s a cross between a pumpkin 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. It’s a fast, easy, one-bowl recipe that everyone loves. It’s soft, supremely moist, and packed with rich pumpkin flavors.


Yield : 12 Cup Bundt 1x
Prep Time :15 Minutes
Cook Time : About 40 Minutes
Total Time : About 75 Minutes, For Cooling


INGREDIENTS

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




Get the instructions @ averiecooks.com


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