Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Slice of Pumpkin Chocolate Chip Bundt Cake on white plate with cake in background

5 from 3 votes

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

This Pumpkin Chocolate Chip Bundt Cake is soft, moist, and bursting with pumpkin flavor! It’s made with the perfect blend of spices and topped with a luscious chocolate ganache to capture everything you love about fall. Plus, it’s a great make-ahead and freezer-friendly dessert.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 388kcal

Author: Misty

Ingredients

Pumpkin Bundt Cake

Non-stick baking spray with flour
3¾ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1¼ teaspoon kosher salt
1¼ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
1 teaspoon ginger
1 15 oz can pureed pumpkin about 2 cups
2½ cups sugar
4 eggs
1 cup vegetable oil
1 10 oz bag semi-sweet chocolate chips

Chocolate Ganache

½ cup heavy cream plus 1-3 tablespoon if needed
6 oz chocolate chips dark or bittersweet

Instructions

Pumpkin Bundt Cake

Preheat the oven to 350°F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray.
Non-stick baking spray with flour
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl.
3¾ cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1¼ teaspoon kosher salt, 1¼ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 teaspoon ginger
Using a hand mixer or stand mixer fitted with the paddle attachment, combine the pumpkin, sugar, eggs, and oil on medium-low speed until combined.
1 15 oz can pureed pumpkin, 2½ cups sugar, 4 eggs, 1 cup vegetable oil
Add the flour mixture to the wet ingredients and mix on low speed until just combined.
Stir in the chocolate chips until evenly distributed. Don't overmix.
1 10 oz bag semi-sweet chocolate chips
Pour batter into prepared pan and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. This cake is tall, so make sure there is not a rack above it while baking.
Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.

Chocolate Ganache

Once the cake is cool, microwave heavy cream in a microwave safe bowl for 40-45 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth. (If the ganache is not smooth or is too thick, heat an additional 1-3 tablespoon of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).
½ cup heavy cream, 6 oz chocolate chips
Place the bundt cake on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&A section of this post). Allow ganache to set 1-2 hours before serving.

Notes

Tips & Tricks

First, check out the Q&A section above - it’s full of helpful tips to make this cake a success!
As with all cakes, be careful not to overmix. This is a very thick batter, so you will have to mix it longer than a loose batter. But mix until it is just combined and not excessively longer.
A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
Move the cake from the cooling rack to a cake plate using a cake lifter like this one. Makes moving cakes SO easy.

Freezer Instructions

Allow cake to cool fully and skip the ganache. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, ganache the cake and allow another 1-2 hours for the ganache to set before serving.

Nutrition