chocolate chip pumpkin bundt cake with chocolate ganache

chocolate chip pumpkin bundt cake with ganacheHappy Holidays everyone! I’m not doing my normal weekly menu post this week because it’s a holiday week, so I’m taking a holiday.  I’m actually going to take an extended 2 week blogging holiday so I can just “be” and enjoy time with my family and friends.  I plan on hiking, skiing, reading and cooking tons with the kids.

I didn’t want to leave you all high and dry so I’m finally posting this recipe from my friend Averie, that I have made at least 5 times.  Averie did an amazing update on the chocolate chip pumpkin bunt bread.  She took the bundt bread recipe and turned it into a bunt cake. This is dessert guys, no longer an afterschool snack.  If you haven’t checked out Averie’s site, Averie Cooks, you must.  Averie has been blogging for years and she has it down. If you have a sweet tooth, then she’s your gal. She has over a million desserts on her blog as well as some great bread recipes that I can’t wait to try. Over the past year she has become a great blogging friend, and she’s taught me so much about blogging, so thanks Averie!

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chocolate chip pumpkin bundt cake with chocolate ganache:

recipe from Averie Cooks

  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil – You can also use 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 cup bittersweet or semisweet chocolate chips –  I used Ghirardelli 60% cacao chips

chocolate ganache topping:

  • 1/4 cup heavy whipping cream
  • 2/3 cup bittersweet or semisweet chocolate chips -  I used Ghirardelli 60% cacao chips

Pre-heat your oven to 350 degrees.  Grease a bundt pan using either butter or a cooking spray.  I always just use butter to grease my pan, and my bundt breads and cakes always slide out easily (I do have a non-stick one though).  Make sure that you grease the pan up along edges and middle.

In a large bowl combine the 2 eggs, 1 cup pumpkin puree, 1 cup sugar, 1/2 cup oil, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon allspice and 1/4 teaspoon ground cloves.  Whisk to combine until mixture is smooth.

DSC_0177In another small bowl add the 1 1/2 cups flour, 1 teaspoon baking soda and 1/8 teaspoon salt and whisk to combine.

DSC_0183Fold the dry ingredients into the wet using a spatula to combine them.  Try not to overmix or the gluten will over-develop and the cake will be tougher.

DSC_0185Fold in the chocolate chips.

DSC_0191Pour the batter into the bundt pan smoothing the top with a spatula.  Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even.

DSC_0194Bake for 38-45 minutes, or until a toothpick comes out clean and the cake bounces back when pressed lightly with a finger.  My bundt cake took exactly 42 minutes each time I baked it up.  Let the cake cool in the pan for about 10 minutes, and then release it onto a cooling rack to cool completely.

DSC_0043When the cake is cool, you can make the ganache topping.  Place the 2/3 cup chocolate chips into a microwave safe bowl (I used a glass measuring cup) and measure out your 1/4 cup heavy cream.

DSC_0015Heat the chocolate chips in the microwave for 1 minute to soften them.  Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan. Pour the hot cream over the chocolate and let it sit for 1 minute.  Whisk vigorously until chocolate is melted and the ganache is smooth and velvety.  The ganache will be pretty thick.

DSC_0019Let the ganache sit for a few minutes to cool a bit, and then drizzle over the bundt cake.  I tell ya, it’s hard to drizzle a topping over a bundt cake.  I have tried a number of different ways, and the easiest way I have come up with is to use the whisk and just shake it over the cake. I just insert the whisk into ganache and make sure I get a bunch in there and then lightly shake it over the cake. I also use my fingers to fix any chunky spots. You can also use a spoon or a pastry bag to put the topping on.

DSC_0022Just remember, it doesn’t have to look perfect, so just play around and don’t get caught up in the presentation.

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DSC_0096The kids rated this cake a double thumbs up!  Go Averie!

DSC_0002-4I hope you all have a wonderful holiday and a Happy New Year!

I look forward to seeing  you all in 2013 and I promise to showcase more healthy and family friendly recipes.  If you’re looking for recipes, feel free to browse my recipe page or any of my weekly dinner menus for ideas.  I will be available to answer questions and such, so don’t hesitate to comment or email me.

xoxo, Jackie

chocolate chip pumpkin bundt cake with chocolate ganache topping

chocolate chip pumpkin bundt cake with chocolate ganache topping

Ingredients

  • 2 large eggs at room temperature
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil - You can also use 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 cup bittersweet or semisweet chocolate chips - I used Ghirardelli 60% cacao chips
  • chocolate ganache topping:
  • 1/4 cup heavy whipping cream
  • 2/3 cup bittersweet or semisweet chocolate chips - I used Ghirardelli 60% cacao chips

Instructions

Pre-heat your oven to 350 degrees. Grease a bundt pan using either butter or a cooking spray. I always just use butter to grease my pan, and my bundt breads and cakes always slide out easily (I do have a non-stick one though). Make sure that you grease the pan up along edges and middle.

In a large bowl combine the 2 eggs, 1 cup pumpkin puree, 1 cup sugar, 1/2 cup oil, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon,1/4 teaspoon pumpkin pie spice, 1/4 teaspoon allspice and 1/4 teaspoon ground cloves. Whisk to combine until mixture is smooth.

In another small bowl add the 1 1/2 cups flour, 1 teaspoon baking soda and 1/8 teaspoon salt and whisk to combine.

Fold the dry ingredients into the wet using a spatula to combine them. Try not to over-mix the batter or the gluten will over-develop and the cake will be tougher.

Fold in the chocolate chips.

Pour the batter into the bundt pan smoothing the top with a spatula. Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even.

Bake for 38-45 minutes,or until a toothpick comes out clean and the cake bounces back when lightly pressed with a finger. My bundt cake took exactly 42 minutes each time I baked it up.

Let the cake cool in the pan for about 10 minutes, and then release it onto a cooling rack to cool completely.

When the cake is cool, you can make the ganache topping. Place the 2/3 cup chocolate chips into a microwave safe bowl (I used a glass measuring cup) and measure out your 1/4 cup heavy cream.

Heat the chocolate chips in the microwave for 1 minute to soften them. Pour the cream into a small sauce pan over medium-low heat. Bring cream just to a boil. You will see small bubbles forming on the edge of the pan. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk vigorously until chocolate is melted and the ganache is smooth and velvety. The ganache will be pretty thick.

Let the ganache sit for a few minutes to cool a bit, and then drizzle over the bundt cake. I tell ya, it's hard to drizzle ganache over a bundt cake. I have tried a number of different ways and the easiest way I have come up with is to just use the whisk and just shake it over the cake. I just insert the whisk into ganache and make sure I get a bunch in there and then lightly shake it over the cake. I also use my fingers to fix any chunky spots. You can also use a spoon or a pastry bag to put the topping on. Just remember, it doesn't have to look perfect, so just play around and don't get caught up in the presentation.

http://www.marinmamacooks.com/2012/12/chocolate-chip-pumpkin-bundt-cake-with-chocolate-ganache/

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Comments

    • jackiegrandy says

      Hi Sue! I have to say that I still make your version all the time, as well as tons of my friends,they love it. It’s the perfect, not over the top after school snack. I make Averie’s version is when I want to make it into more of a dessert.

    • jackiegrandy says

      Hi Sharon! I already feel relaxed knowing I don’t have to get a post out this week. I feel like I can breathe :) The sun is finally out today as well, yippee!

  1. Sarah Browne says

    Hi! I just found your site and love it!!! I was wondering what benefits you and your family have noticed from changing your eating to more vegetables and less meat – are you sick less, do you have more energy, etc
    Thanks and happy holidays!!

    • jackiegrandy says

      Hi Sarah! So glad you found my site and that you like it. I always love hearing from new readers. Yes, I definitely noticed a change since we have incorporated more vegetables and less meat in our diet. Our taste buds have changed, and we eat way more variety because you have to get creative when meat is not the main entree. We enjoy trying exotic and spicy foods and my kids eat way more variety as well in veggies. They use to only consume broccoli and asparagus, but now they eat and enjoy any vegetable you put in front of them. My husband has lost a few pounds as well. I don’t think it’s entirely from cutting back on meat, but also because I have learned to make healthier choices when it comes to dinner and our diets. We are eating way more whole foods and less processed, ready made foods. I think that’s one change that has also made a difference.
      We have cut back on red meat (steak) considerably. We only grill it up once a month, maybe? We converted over to buffalo meat years ago in lieu of ground meat for burgers, tacos, Bolognese sauce, you name it. I know that change has made a difference. We also only eat organic, grass fed meat, and when making dishes with sausages or pepperoni, we only use meat without any nitrates.
      To me, a balanced diet is key. I would not do well on a carb free diet or a vegeterian or vegan diet. My body needs variety. When I eat too much of one thing, say for instance Kale and green juices, I feel off and less energized. I also know when I crave something like meat, that my body needs it. I try and listen to what my body needs and go from there. Ok, I think I gave you a longer explanation than you were looking for, let me know if you have any other questions! Have a wonderful holiday Sarah :)
      xoxo,
      Jackie

  2. says

    this has been on my baking list….and now seeing you post it…it has moved up so I will make it very very soon…looks so good…hope you have a wonderful two week holiday time with your kiddos…I am really looking forward to mine…still so hard to stay off the computer once they are in bed! We have lots of snow so our hikes are climbing up snow piles and playing king of the hill…and mommy getting belted with snowballs! :-) can’t wait to read more of your posts in 2013.

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