RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2716
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| Recipe Name: |
The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-11-15
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-cup bundt pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup pumpkin, puree canned
0.5 Cup oil, canola
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Directions:
Preheat oven to 350 degrees.
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, sour cream, vanilla extract, cinnamon, pumpkin pie spice, allspice, cloves 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.
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 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 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. |
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| Nutrition per Serving: |
| Calories: |
320 |
Total Carbs: |
38.2 |
Net Carbs: |
36.6 |
| Cholesterol: |
38.6 |
Fat: |
17.4 |
Protein: |
4.09 |
| Fiber: |
1.65 |
Sodium: |
76.66 |
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