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Pumpkin Bundt Cake with Chocolate Ganache Frosting

Just because it is November 2nd, that doesn’t mean pumpkin season is over quite yet.  I made today’s recipe for my company’s Halloween celebration and it was almost gone before the end of the day.  If you aren’t a pumpkin pie fan, this is a perfect pumpkin dessert to substitute (or just add!).  Follow the recipe below!

 

Ingredients for the cake:

2 1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 tsp baking soda

1/2 tsp salt

1 15 ounce can pumpkin

1 tsp cinnamon

1 tsp pumpkin pice spiace

1/2 tsp ground ginger

1 cup chopped toasted nuts (I used pecans)

1 1/2 cups chocolate chip

Cake Ingredients

Cake Ingredients

Ingredients for chocolate ganache:

6 ounces bittersweet or semisweet chocolate, chopped into chunks

1/2 cup heavy whipping cream

1 tbsp butter

1 tbsp vanilla

Ganache Ingredients

Ganache Ingredients

For cake:

Preheat oven to 350

Spray bundt pan

Beat sugar and oil

Add eggs, one at a time and beat well

Combine dry ingredients and add alternately with pumpkin

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Stir in nuts and chocolate chips

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Bake for approximately 60 minutes

Pour into bundt pan

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Let cool and remove from pan (you may have to refrigerate or freeze for 30 minutes to shrink cake and make easier to remove)

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For ganache:

Heat cream on stove or in microwave

Stir in chopped chocolate and butter

Stir well until melted and creamy

Add vanilla

Let cool 

Spoon over inverted cake 

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Pumpkin Bundt Cake with Chocolate Ganache Frosting
Serves 24
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Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
332 calories
43 g
33 g
16 g
4 g
5 g
91 g
174 g
29 g
0 g
11 g
Nutrition Facts
Serving Size
91g
Servings
24
Amount Per Serving
Calories 332
Calories from Fat 146
% Daily Value *
Total Fat 16g
25%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 33mg
11%
Sodium 174mg
7%
Total Carbohydrates 43g
14%
Dietary Fiber 2g
7%
Sugars 29g
Protein 4g
Vitamin A
59%
Vitamin C
1%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for the cake
  1. 2 1/2 cups sugar
  2. 1 cup canola oil
  3. 3 eggs
  4. 3 cups flour
  5. 2 tsp baking soda
  6. 1/2 tsp salt
  7. 1 15 ounce can pumpkin
  8. 1 tsp cinnamon
  9. 1 tsp pumpkin pice spiace
  10. 1/2 tsp ground ginger
  11. 1 cup chopped toasted nuts1 1/2 cups chocolate chip
Ingredients for chocolate ganache
  1. 6 ounces bittersweet or semisweet chocolate, chopped into chunks
  2. 1/2 cup heavy whipping cream
  3. 1 tbsp butter
  4. 1 tbsp vanilla
For cake
  1. Preheat oven to 350
  2. Spray bundt pan
  3. Beat sugar and oil
  4. Add eggs, one at a time and beat well
  5. Combine dry ingredients and add alternately with pumpkin
  6. Stir in nuts and chocolate chips
  7. Bake for approximately 60 minutes
  8. Let cool and remove from pan (you may have to refrigerate or freeze for 30 minutes to shrink cake and make easier to remove)
For ganache
  1. Heat cream on stove or in microwave
  2. Stir in chopped chocolate and butter
  3. Stir well until melted and creamy
  4. Add vanilla
  5. Let cool
  6. Spoon over inverted cake
beta
calories
332
fat
16g
protein
4g
carbs
43g
more
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Stay hungry…

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