Imagine sinking your fork into a decadent, moist bundt cake that perfectly captures the essence of autumn – rich pumpkin flavor mingled with melted chocolate chips, topped with a luxurious chocolate ganache that cascades dramatically down its beautiful ridges. This isn't just a cake; it's a culinary experience that transforms an ordinary dessert into an extraordinary moment of pure indulgence. Whether you're hosting a fall gathering or craving a spectacular weekend treat, this Pumpkin Chocolate Chip Bundt Cake promises to be the showstopper that will have everyone begging for your recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all ridges and curves are well-coated.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate bowl, combine sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and fully integrated, with no visible egg streaks.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- For the chocolate ganache, heat cream and pour over chopped chocolate, stirring until smooth and glossy.
- Once the cake is completely cooled, drizzle the chocolate ganache over the top, allowing it to cascade down the sides of the bundt cake.
- Let the ganache set for 10-15 minutes before serving. Slice and enjoy at room temperature.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- When greasing the bundt pan, use a pastry brush to get into all the intricate ridges and corners.
- Do not overmix the batter – mix just until ingredients are combined to keep the cake tender.
- For extra flavor, consider toasting the chocolate chips briefly before adding them to the batter.
- Let the cake cool completely before adding ganache to prevent it from sliding off.
- If the ganache is too thick, add a tiny bit of warm cream to achieve the perfect drizzling consistency.
- Store the cake at room temperature, covered, for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 65mg
