Triple Chocolate Pumpkin Cake a rich chocolate pumpkin cake topped with ganache glaze and chocolate chips, insanely delicious and perfect for the holidays.
This recipe comes from inspiration from my Triple Chocolate Zucchini Cake. The original recipe with the zucchini came from my Aunt Patty and it is a family favorite. And by family, I mean my entire family.
This Triple Chocolate Pumpkin Cake took my love for the pumpkin to a whole new level. Really you add triple chocolate to anything I would eat it. But the pumpkin and the cinnamon are a great combination for a cake. And well a Starbucks drink too.
This cake turned out to be amazing! I literally could have devoured the entire cake on my own, not kidding. But thankfully, my kids, hubby, friends, and family were ready to dig in. Even my husband who claims to hate anything pumpkin, LOVED this cake. He said it was a perfect balance of flavors…wow! I couldn’t wait to post this recipe, well because it is that damn good! And I can’t wait for you to try!
If you really need to you can bake this in a 9×13 and top with the glaze, but I really just love bundt cakes. They are not only gorgeous and festive but they also just seem a little moister. I grew up with my mom making bundt cakes for the holidays, so I feel this should really just be a part of your home too!
It’s easy to bake your cakes in a bundt pan, trust me just try it.
TIPS FOR BAKING WITH A BUNDT PAN:
- Spray your bundt pan with baking oil, even nonstick coated pans. I also dust the inside of my pan with cocoa powder for chocolate cakes and flour for all other cakes.
- Make sure to allow cake to completely cool because trying to remove it. #nocakewillcrumble
- To easily remove the cake, try using a rubber or silicone spatula. You can slide it down the fluted edges, this cake help release the cake.
- To remove the cake, place a large plate over the Bundt pan and while holding the plate in place, invert the pan, the cake should drop unto the plate.
- After inverting, allow the cake to sit until completely cool. Once cooled frost or add ganache glaze.
How do you make ganache for this chocolate pumpkin cake?
It so simple and you will be amazed that you could make something so easy while also being insanely delicious.
In a double boiler over medium heat combine butter, chocolate chips, and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.
While this chocolate cake may seem traditional it is far from that. Deliciously moist and made with pumpkin and the addition of the rich ganache topping, you are going to have some happy friends and family when you serve this.
I love this Triple Chocolate Pumpkin Cake and it is a part of our holiday menu year after year. Enjoy friends! xoxo San
Love pumpkin as much as I do? Check some of these other amazing recipes out: Pumpkin Nutella Dip, Pumpkin Chocolate Chip Overnight Oats, Spicy Toasted Pumpkin Seeds and my personal favorite Pumpkin Zucchini Cake.
Don’t forget to pin this TRIPLE CHOCOLATE PUMPKIN CAKE to your favorite Pinterest board for later!
Triple Chocolate Pumpkin Bundt Cake
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- ½ cup cocoa
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 2 teaspoon vanilla
- 2 ½ cups flour
- ½ cup milk
- 15 ounce canned pumpkin
- 3 tablespoons butter cut into ½ inch squares.
- ¾ cup semi-sweet chocolate chips or dark chocolate
- 1 tablespoon corn syrup
- 1 cup mini-chocolate chips for topping
- Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixture on medium mix in the flour mixture. Then slowly adding milk and pumpkin. Mix until well combined.
- Pour into greased pan.
- Bake at 325 for 50-60 minutes.
- Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.
- In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.
This post has recently been updated from it’s original date Sept 2014.