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.
Pumpkin Bundt Cake
- Non-stick baking spray with flour
- 3¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1¼ tsp kosher salt
- 1¼ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 tsp 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
- ½ cup heavy cream plus 1-3 tbsp if needed
- 6 oz chocolate chips dark or bittersweet
Pumpkin Bundt Cake
Preheat the oven to 350°F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl.
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.
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.
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.
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 tbsp of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).
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.
Tips & Tricks
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.
- 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.
Calories: 388kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 323mg | Potassium: 52mg | Fiber: 1g | Sugar: 31g | Vitamin A: 178IU | Calcium: 46mg | Iron: 2mg