Chocolate Pumpkin Cake With Chocolate Pumpkin Ganache

guest post by ashley schuering - https://confessionsofagroceryaddict.com

Get ready to spice up your fall dessert table with our new recipe for Chocolate Pumpkin Cake with Chocolate Pumpkin Ganache! A rich, moist pumpkin spice bundt cake is studded with pieces of our pumpkin spice s’mores bars and topped with a salty-sweet, warmly spiced pumpkin milk chocolate drizzle for a decadent seasonal dessert.

Here at Chuao Chocolatier, we’re huge fans of pumpkin spice everything. From pumpkin roll cakes to mini s’mores pumpkin pies and pumpkin spice hot chocolates, the classic cozy flavor combo is always welcome on our plates and in our cups. If you’re similarly inclined, we have a feeling you’re going to fall head over heels for this delicious pumpkin chocolate chip bundt cake!

Why You’ll Love This Chocolate Pumpkin Cake Recipe

Quick & Easy - No chef-y tricks, all chocolatey pumpkin treats. This simple cake recipe is as easy as mixing wet ingredients in one bowl, dry ingredients in another, then whisking to combine, and baking. Perfect for even beginner bakers!

Basic Ingredients - Aside from our pumpkin s’mores chocolate bars, everything you need is a pantry staple.

Deliciously Versatile - While it’s classy enough to serve at a dinner party, this pumpkin chocolate chip cake is unfussy enough for casual coffee get-togethers.

Ingredients & Substitutions

• 4 Chuao Chocolatier Pumpkin Spice S’mores Bars, divided - Peel the pumpkin spice marshmallows off the bars to mix into the chocolate pumpkin cake batter. The remaining bars should be divided and chopped into small, chocolate chip-sized pieces. You’ll need 2 each for the cake and the pumpkin ganache.

3 Cups All-Purpose Flour - Basic white flour is perfect for bundt cakes. Feel free to replace up to one cup with whole wheat flour or graham flour for a nuttier flavor.

4.5 teaspoons Pumpkin Pie Spice - This clever blend of cinnamon, ginger, nutmeg, and allspice or cloves means you don’t have to open tons of spice bottles.

1.5 teaspoons Baking Soda + 0.5 teaspoon Baking Powder - For leavening.

1 teaspoon Kosher Salt - A touch of salt helps awaken the chocolate and pumpkin flavors. Feel free to use fine sea salt instead.

1 Cup Neutral Oil - We prefer heart-healthy avocado oil or canola oil.

2.5 Cups Granulated Sugar - White sugar’s neutral sweetness allows the full flavors of our pumpkin spice chocolate masterpiece to shine. You may use an equal amount of granulated cane sugar, caster sugar, or superfine sugar.

3 Large Eggs, room temperature - For binding the cake batter and adding moisture.

1 teaspoon Vanilla Extract - For aromatic warmth. You can use an equal amount of vanilla paste or powder instead.

1 15-oz Can Pumpkin Purée - Make sure you’re grabbing 100% real pumpkin, not canned pumpkin pie mix.

⅔ Cup Heavy Cream - At a minimum 36% milk fat, heavy cream offers the best mouthfeel for ganache. You’re welcome to use slightly lighter whipping cream, full-fat canned coconut milk, or vegan whipping cream if you prefer.

How to Make Chuao’s Chocolate Chip Pumpkin Cake

Step 1: Prep. Preheat the oven to 350ºF. Spray a 10-12-cup bundt cake pan with floured nonstick spray.

Step 2: Dry Ingredients. Add 3 cups flour, 4.5 teaspoons pumpkin spice, 1.5 teaspoons baking soda, 1 teaspoon kosher salt, and 0.5 teaspoon baking powder to a medium mixing bowl and whisk to combine. 

Step 3: Wet Ingredients. Add 1 cup oil and 2.5 cups sugar to a large mixing bowl, using an electric mixer to combine. Add 3 eggs (one at a time) beating well after each addition. Add 1 teaspoon of vanilla and 1 15-oz can of pumpkin purée to the bowl and beat to combine.

Step 4: Incorporate. Slowly add the dry ingredients to the wet ingredients, working in about 3 additions. Beat until the batter is free from any pockets of the dry mixture, but be careful not to over-mix.

Step 5: Fold in the pumpkin spice marshmallows from all 4 chocolate bars, as well as the chopped pieces of 2 chocolate bars.

Step 6: Bake. Pour the pumpkin chocolate chip cake batter into the prepared pan. Rap the pan firmly against the countertop to remove any air bubbles. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean of any batter. (You may get some gooey marshmallow or melty chocolate depending where you poke.)

Step 7: Make Ganache. While the chocolate chip pumpkin bundt cake bakes, heat ⅔ cup cream in a small saucepan over medium heat. As soon as it reaches a soft boil, remove the pan from heat and pour it over the pieces from the remaining two chocolate bars in a small mixing bowl. Let stand for 5 minutes to melt, then whisk together until mostly smooth. (The graham pieces will give it some texture.) Set aside to cool.

Step 8: Cool the cake in the bundt pan for about 10 minutes, then invert onto a wire rack to finish cooling. 

Step 9: Drizzle. Once the cake is cooled and the ganache has thickened but is still pourable, spoon the ganache over the top, gently coaxing it to drizzle down the sides. Work slowly. You may need to apply the ganache in a few coats, as it will drip off if you work too quickly.

Step 10: Chill. Allow the ganache to cool off and set up at room temperature for about an hour or two before serving. Once firm, slice, serve, and enjoy!

Expert Tips

Grease your bundt pan well, making sure to get into every nook and cranny. If you don’t have baking spray with flour, use butter or oil to grease the pan, then sprinkle in a few spoonfuls of flour. Rotate the pan around, ensuring you can see every spot is covered—you don’t want the chocolate pumpkin bundt cake to break apart when you flip the pan!

Room-temperature eggs will mix into your batter more easily. Let them set out for about 30 minutes before you start baking.

Don’t overmix the batter. As soon as the dry ingredients are incorporated, stop. Use a wooden spoon or silicone spatula to fold in the chocolate to prevent overmixing, which can cause the cake to become tough.

Let the cake and ganache cool till they’re barely warm before adding the chocolate glaze. In fact, we like to freeze the cake for about 20 minutes before starting the process, as the cold will help the ganache to solidify without so much dripping off!

Place the wire rack over a parchment-lined surface to collect the ganache as it drips off the cake. As each layer sets, scrape the drippings into a bowl, warm slightly as needed to reach a spoonable consistency, and add another layer. Any extra ganache leftover at the end will be delicious over ice cream or as an added drizzle during serving!

FAQs

How do I know if my pumpkin chocolate bundt cake is done baking?

We’re big fans of the “toothpick test.” Slide a wooden toothpick or skewer into the middle of the cake at several intervals. You should only see a few crumbs, melted chocolate, or marshmallow sticking to it. If you still see wet batter, it needs a few more minutes in the oven.

What is the best way to store chocolate pumpkin bundt cake?

A cake stand and heavy glass cloche or a very large airtight container are your best bet to keep the chocolate pumpkin ganache looking pretty while keeping it from going stale. The cake should last for about 5 days at room temperature before drying out too much. To extend the shelf life, it may be refrigerated for 7-10 days. You can also freeze the cake for up to 2 months, though we recommend waiting to add the ganache if you go this route. Wrap the cake well in several layers of plastic to ward off freezer burn. To serve, allow it to come to room temperature.

We hope you love this pumpkin chocolate cake recipe as much as we do! Let us know how it goes in the comments below. And don’t forget to stock up on our pumpkin spice s’mores chocolate bars while they last—we have a feeling they’ll sell out quickly! Until next time, we wish you joyful moments filled with chocolate, pumpkin spice, and everything nice.