Pumpkin Chocolate Chip Cake
Pumpkin Chocolate Chip Cake - moist pumpkin cake with lots of chocolate chips and topped with a rich chocolate ganache.
Servings: 16
Ingredients
Cake
- 1 15oz can pumpkin puree
- 1 cup vegetable oil
- 1 cup light brown sugar
- 3/4 cup white sugar
- 3 large eggs
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups chocolate chips
Ganache
- 3 Tablespoons butter
- 3/4 cup dark chocolate chips
- 1 Tablespoons corn syrup
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray and flour a bundt cake pan. Set aside.
- In a large bowl whisk together pumpkin, oil, sugar, brown sugar and eggs until smooth.
- In a separate bowl mix together flour, baking soda, salt, cinnamon, and nutmeg. Mix in chocolate chips.
- Add flour mixture to pumpkin mixture and stir until well combine.
- Pour into prepared pan.
- Bake for 45-55 minutes until a tester comes out clean.
- Remove from oven and let cool completely before removing from pan.
- To make the ganache melt together butter, dark chocolate chips and corn syrup. Mix until smooth. Pour over cake and gently spread over cake. Sprinkle mini chocolate chips.
- Let ganache set, and slice to serve.
Video
Notes
Cake Recipe Adapted from Live, Love, and Sugar
You can use a 13x9 inch baking pan in place of a bundt pan. Baking time would be closer to 30 minutes.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 41mg | Sodium: 343mg | Fiber: 3g | Sugar: 37g
