Triple Chocolate Pumpkin Bundt Cake - a rich chocolate pumpkin cake topped with ganache glaze and chocolate chips, insanely delicious and perfect for the holidays.
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 16
Calories 419kcal
Author Sandra
Ingredients
2cupssugar
¾cupoil
3eggs
1teaspoonsalt
1 ½teaspoonbaking soda
½cupcocoa powder
1teaspooncinnamon
1 ½teaspoonbaking powder
2teaspoonvanilla
2 ½cupsflour
½cupmilk
15ouncecanned pumpkin
Ganache
3tablespoonsbuttercut into ½ inch squares.
¾cupsemi-sweet chocolate chipsor dark chocolate
1tablespooncorn syrup
1cupmini-chocolate chipsfor topping
Instructions
Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa powder, cinnamon, and baking powder. With the mixture on medium mix in the flour mixture. Then slowly add 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.
Ganache
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.
Notes
Note – you do not have to use this recipe in a bundt pan, you can use your standard 9x13, I personally just love the presentation.