Pumpkin Chocolate Chip Cake
- 1 (15oz) can pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup + 1 tbsp brown sugar
- 1/2 cup sugar
- 3 large eggs
- 3 cups self-rising flour (or all-purpose flour + 2 tsp baking soda & 1 tsp salt)
- 1/2 Tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- 3 Tbsp. butter
- 3/4 cup dark or semi-sweet chocolate chips*
- 1 Tbsp light corn syrup
- mini chocolate chips, for garnish
- Start by preheating your oven to 350 degrees. Spray your Bundt cake with a non-stick cooking spray and set aside.
- In a large mixing bowl, combine pumpkin, oil, applesauce, and eggs and whisk until smooth. Next, add in the sugar, brown sugar, cinnamon, and pumpkin pie spice and stir until combined.
- Next, use a sifter and sift in your flour 1 cup at a time. Gently fold each cup of sifted flour into your wet ingredients until just combined. As I advise with all baked goods, DO NOT over mix.
- Stir in 1 cup of chocolate chips and pour into your prepared Bundt cake pan.
- Place your cake in the oven and bake for 45-55 minutes or until a toothpick comes out clean in the center of the cake. Mine baked perfectly at 50 minutes, but I always recommend checking at the lowest time first, and adding additional time as needed.
- Remove from oven, place pan on a wire rack, and let cool for 15 minutes.
- After 15 minutes, place the stand or plate you plan to serve the cake upside down on top of the Bundt cake pan and carefully flip it over. Let cake cool for an additional 10 minutes before glazing.
- To make your chocolate ganache, place the butter, dark chocolate chips (or semi-sweet), and light corn syrup in a microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving for 15 second intervals until the mixture is completely smooth. Let ganache sit for 10 minutes.
- To decorate your cake, you can either use a spoon and create drizzles all over the cake or for a more beautiful show-stopping finish like I created, place the ganache in a cake icing bag and snip the end.
- Starting at the top center of your cake, begin drizzling a circle around the cake and continue with more circles until you’ve reached the outer edge of the top. Once all the chocolate has been applied, gently shake the cake from side to side and gently tap on the table to get the icing to naturally fall down. It might sound complicated, but I promise it’s actually really easy and your cake will look gorgeous!
- Sprinkle the top of the cake with mini chocolate chips as desired, and let the ganache set before slicing and serving.*
- If you prefer, you can use semi sweet chocolate chips instead of dark chocolate chips for the chocolate ganache. Keep in mind this substitution will make it sweeter, so you might not need to use as much.
- The chocolate ganache does take some time to set up. I usually make this cake a day ahead or early in the day that way it will be all set up and ready to slice by dessert time! You can also place in the fridge to get the ganache to set quicker.
- Leftover pumpkin cake can be stored in an airtight container and stored at room temperature for up to 1 week.
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