Happy 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!
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.
Bake 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.
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 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.
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.