I discovered this receipt through Averie Cooks, and damn did it look gooo-ooood upon initial discovery. Pumpkin meets chocolate in a baked good form - who wouldn't love that?!
I made a few changes to the original receipe, such as using non-fat greek yogurt in place of sour cream, omitting the butter extract, using bittersweet chocolate chips, and adding more spices such as pumpkin spice. The end result was delicious! Next time around I may try to slip a little rum into the batter, or possibly a wee bit more into the ganache. Enjoy!
Pumpkin Chocolate chip Bundt Cake with Chocolate Ganache
Adapted from: Averie Cooks
For the Cake
- 2 eggs
- 1 cup canned or fresh pumpkin puree
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup non-fat greek yogurt
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- 1 cup bittersweet chocolate chips
- 2/3 cup bittersweet chocolate chips
- 1/4 cup cream or half-and-half
- 1/2 teaspoon vanilla extract
- 1 tsp rum
- 1 tsp mocha coffee
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.
To make the Chocolate 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, alcohol, coffee, 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.
Cake will keep for up to 5 days in an airtight container at room temperature or in the refrigerator.
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