Cakes amp - Pumpkin Chocolate Chip Bundt Cake recipes

Author: Margaret Bagwell

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Moist pumpkin cake that's dotted with chocolate chips and drizzled with chocolate ganache - pumpkin chocolate chip cake is fall favorite. Pumpkin chocolate chip bundt cake is moist, tender and loaded with fall spices and melty chocolate chips.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
Pumpkin Chocolate Chip Bundt Cake
Pumpkin Chocolate Chip Cake
Chocolate Chip Pumpkin Cake

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

This is the best pumpkin cake I’ve ever had!! It’s a cross between a pumpkin spice cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there’s loads of chocolate in every bite.
Provided by: Averie Sunshine
Total time: 75 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

2 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup canola or vegetable oil
1/4 cup sour cream (Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 teaspoon butter extract, optional
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional
1 cup semi-sweet chocolate chips
2/3 cup semi-sweet chocolate chips
1/4 cup cream or half-and-half
1/2 teaspoon vanilla extract
optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur

Nutrition:

Calories: 405 calories
Carbohydrate: 49 grams carbohydrates
Cholesterol: 41 milligrams cholesterol
Fat: 21 grams fat
Fiber: 3 grams fiber
Protein: 4 grams protein
Saturated Fat: 7 grams saturated fat
Serving Size: 1 serving
Sodium: 139 grams sodium
Sugar: 33 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 12 grams unsaturated fat

How to cook:

Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray (I use Pam for Bakingwith excellent results) or grease and flour the pan; set aside.
In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don’t have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky.
Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher).
Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air.
Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test).
Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy.

Notes: Easy Pumpkin Chocolate Chip Bundt Cake, Ingredients to make pumpkin chocolate bundt cake: · 1 18.5oz. Yellow Cake Mix · 1 3.4oz. package instant vanilla pudding mix · 1 15oz. can of

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chocolate chip bundt cake with chocolate ganache pumpkin chocolate chip bundt cake with chocolate ganache pumpkin chocolate chip bundt cake

Pumpkin Chocolate Chip Bundt Cake

Pumpkin chocolate chip bundt cake is moist, tender and loaded with fall spices and melty chocolate chips.
Provided by: Barbara Bakes LLC
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 350°F. Grease and flour 2 half size or 1 full size Bundt pan. (I like to use the non-stick spray with flour.)
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder.
In the bowl of a stand mixer, cream the butter and the sugar until fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition. Add the pumpkin and mix until combined.
Add the dry ingredients to the stand mixing bowl, mixing just until combined. Stir in the chocolate chips.
Pour the mixture into the prepared pan(s). Bake the half Bundt pans for 35-40 minutes; bake the full size Bundt for 50-60 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes on a wire rack. After 5 minutes, invert the cake(s) onto the wire rack. Cool completely before serving.

Notes: Pumpkin Bundt Cake (+ Creaam Cheese Frosting), Moist, rich Pumpkin Bundt Cake studded with chocolate chips and bathed in Cinnamon Pumpkin Cream Cheese Glaze! The only cake you need for

Pumpkin Chocolate Chip Cake

Moist pumpkin cake that's dotted with chocolate chips and drizzled with chocolate ganache - pumpkin chocolate chip cake is fall favorite. You'll love the soft cake crumb, hint of chocolate, and how easy it comes together.
Provided by: Fiona Dowling
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

2 1/2 cups all-purpose flour (measured carefully)
2 teaspoons cinnamon*
1/4 teaspoon ground ginger*
1/8 teaspoon ground nutmeg*
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable oil (canola oil works too)
1 cup white sugar
3/4 cup brown sugar (light or dark)
3 large eggs
2 teaspoons vanilla extract
one 15 oz can pure pumpkin* (AKA pumpkin puree)
1 1/2 cups chocolate chips (semi-sweet or dark, mini or regular sized)
4 oz dark chocolate* (finely chopped )
1/3 cup heavy cream/whipping cream

Nutrition:

How to cook:

Pumpkin Chocolate Chip Cake
Preheat the oven to 325F degrees. Grease and flour a 12-cup bundt pan, or brush with pan release. Make sure to get into all the grooves of the pan.
In a large bowl, whisk together the flour, spices, baking soda, baking powder and salt.
In a separate very large bowl, beat together the oil, sugars, eggs, vanilla extract and pumpkin until there are no lumps. This can also be done by hand with a wire whisk.
Carefully beat (or whisk) the flour mixture into the batter, about 1/2 at a time until combined.
Stir in the chocolate chips.
Pour the batter into the pan, smooth the top, and bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It is better to bake the cake for 5 minutes longer to ensure it is fully baked through the middle, instead of ending up with a doughy center. This can is very unlikely to dry out.
Remove the pan from the oven and place the cake (still in the pan) on a wire rack to cool. After 1 hour, carefully invert the cake (the pan may still be warm) and continue cooling.
Chocolate Ganache
Chop the chocolate into very small pieces (if you're not using chocolate chips) and place in a heat-proof bowl.
Heat the cream until almost boiling, then pour the hot cream over the chocolate.
Let sit for 2 minutes, then whisk until smooth. If the chocolate isn't quite melted, microwave the bowl for 45 seconds on medium power (not standard/high power) and whisk until smooth.
Transfer the cooled bundt cake to a serving plate and drizzle the top with chocolate ganache.

Notes: Pumpkin Chocolate Chip Bundt Cake, Pumpkin Chocolate Chip Bundt Cake | Easy Pumpkin Cake Recipe · Produce. 1 1/3 cup Pumpkin puree, canned · Refrigerated. 2 Eggs, large · Baking & Spices. 3 cups All

Chocolate Chip Pumpkin Cake

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! —Laurene Hunsicker, Canton, Pennsylvania
Provided by: Taste of Home
Total time: 95 minutes
Cook time: 65 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 13

Ingredients:

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

Nutrition:

Calories: 494 calories
Fat: 25g fat (12g saturated fat)
Cholesterol: 65mg cholesterol
Sodium: 239mg sodium
Carbohydrate: 68g carbohydrate (44g sugars
Fiber: 5g fiber)
Protein: 6g protein.

How to cook:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Notes: Pumpkin Chocolate Chip Bundt Cake #SundaySupper, Pumpkin Chocolate Chip Bundt Cake #SundaySupper · 3 cups all-purpose flour · 2 teaspoons baking soda · 2 teaspoons cinnamon · 1 teaspoon pumpkin pie