Thursday, October 18, 2012

Pumpkin Chocolate Chip Bundt Cake

Pumpkin season is here! And to celebrate, besides eating my weight in pumpkin this month, I plan to share a few new recipes I have fallen in love with as well as a few oldies but goodies from my baking files. Now, I will always encourage folks to grow their own pumpkins and for a number of reasons: they are fun to grow, you'll have a good source of carving and baking pumpkins, and it's farm to table. However if you are like me and have had one heck of a ride with 2012, you likely didn't have time to successfully plant pumpkins (we tried a Japanese variety but didn't get any fruit). If you grew your own pumpkins this year, then this recipe will be a good excuse to use up some of that puree you've likely made. If not, grab yourself a can of pumpkin puree from the store and get baking.
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
For the Chocolate Ganache (microwave-friendly)
  • 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 
Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray or grease and flour the pan; set aside. In a large bowl combine eggs, pumpkin puree, sugar, oil, yogurt, vanilla extract, all the spices and whisk to combine until mixture is smooth and silky.
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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