Pumpkin Chocolate Chip Cake

Moist pumpkin cake that's dotted with chocolate chips and drizzled with chocolate ganache - pumpkin chocolate chip cake is fall favorite. You'll love the soft cake crumb, hint of chocolate, and how easy it comes together.

Course Dessert

Cuisine American

Keyword Chocolate Chip Pumpkin Cake, Pumpkin Chocolate Chip Bundt Cake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings pieces

Calories 498kcal

Author Fiona Dowling

Equipment

bundt pan

Ingredients

Pumpkin Chocolate Chip Cake

2 ½ cups all-purpose flour measured carefully
2 teaspoons cinnamon*
¼ teaspoon ground ginger*
⅛ teaspoon ground nutmeg*
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1 cup vegetable oil canola oil works too
1 cup white sugar
¾ cup brown sugar light or dark
3 large eggs
2 teaspoons vanilla extract
one 15 oz can pure pumpkin* AKA pumpkin puree
1 ½ cups chocolate chips semi-sweet or dark, mini or regular sized

Chocolate Ganache*

4 oz dark chocolate* finely chopped
⅓ cup heavy cream/whipping cream

US Customary - Metric

Instructions

Pumpkin Chocolate Chip Cake

Preheat the oven to 325F degrees. Grease and flour a 12-cup bundt pan, or brush with pan release. Make sure to get into all the grooves of the pan.
In a large bowl, whisk together the flour, spices, baking soda, baking powder and salt.
In a separate very large bowl, beat together the oil, sugars, eggs, vanilla extract and pumpkin until there are no lumps. This can also be done by hand with a wire whisk.
Carefully beat (or whisk) the flour mixture into the batter, about ½ at a time until combined.
Stir in the chocolate chips.
Pour the batter into the pan, smooth the top, and bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It is better to bake the cake for 5 minutes longer to ensure it is fully baked through the middle, instead of ending up with a doughy center. This can is very unlikely to dry out.
Remove the pan from the oven and place the cake (still in the pan) on a wire rack to cool. After 1 hour, carefully invert the cake (the pan may still be warm) and continue cooling.

Chocolate Ganache

Chop the chocolate into very small pieces (if you're not using chocolate chips) and place in a heat-proof bowl.
Heat the cream until almost boiling, then pour the hot cream over the chocolate.
Let sit for 2 minutes, then whisk until smooth. If the chocolate isn't quite melted, microwave the bowl for 45 seconds on medium power (not standard/high power) and whisk until smooth.
Transfer the cooled bundt cake to a serving plate and drizzle the top with chocolate ganache.

Notes

This cake can also be made in a metal 9x13 inch (23x33 cm) cake pan. Grease and flour the pan, and bake at 350F for 35-40 minutes, or until an inserted toothpick comes out clean.
Pan release can be purchased at kitchen specialty stores or many craft stores. To make your own, whisk together ¼ cup shortening, ¼ cup vegetable oil and ¼ cup flour until smooth and no lumps remain. Brush the pan with the mixture, and store the rest in an airtight container in the fridge. (You could also make a smaller amount too using equal parts shortening, oil and flour).
Instead of using cinnamon, ginger and nutmeg - feel free to substitute with 2 ½ teaspoons pumpkin pie spice.
I highly recommend using canned pumpkin puree (often labeled pure pumpkin). Homemade pumpkin puree can have different amounts of moisture, and therefore lead to inconsistent results. Pure pumpkin is not the same as canned pumpkin pie filling. Do not use pumpkin pie filling.
For the chocolate ganache, feel free to use semi-sweet chocolate or 50-70% dark chocolate. I find using baking chocolate bars work best for chocolate ganache, but chocolate chips work too. 4 ounces chocolate chips is equal to ½ cup.
Make-Ahead Tips: To make this cake the day before serving, make the cake and let it cool fully as directed in the recipe. Place on a plate, wrap with aluminum foil (I don't recommend plastic because it can stick to the cake) and store at room temperature or in the fridge. Bring the cake to room temperature and drizzle with glaze the day you plan to serve it. After the cake is fully cooled, it can be wrapped tightly and frozen for up to 2 months, thaw in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition information is an estimate only and based on 1 slice, assuming the cake is cut into 14 equal pieces.

Nutrition