At last, one of my most requested recipes has landed! Since pumpkin season is in full swing and Thanksgiving is approaching VERY fast, I had to share this one with you as soon as possible. I actually developed this recipe a couple of months ago, when Sur La Table approached me to create a delicious fall dessert. As you know by now, I try to add chocolate to most of my recipes and what better combo than pumpkin and chocolate!
Here at Yoga of Cooking, I test my recipes between 2 or 3 times. That way I can ensure I’m delivering the most decadent desserts to not only my clients but my readers. So I can assure you, you’re going to love this one!
The last couple of months have been very busy here. Between growing my photography business, moving, traveling and adopting a puppy, I haven’t had a second to breathe! You see, working for yourself means YOU are responsible for every part of your business and also you have to figure it out on your own. This means long nights and non-existent day offs! But I’m not complaining here, it is also very fulfilling for me. And I hope you can tell all the effort the happens behind the scenes with my recipes and photos.
Ok, so onto the recipe. This pumpkin chocolate bundt cake is so, so good! It’s got a little bit of pumpkin spice to and a generous layer of chocolate cake plus a delicious chocolate ganache (this is the best part!). It is pretty easy to put together, but it will take you a little over an hour from start to finish, since it’s a dense but moist cake.
As always, you can make a gluten free version of this recipe by using a 1-1 gluten free flour such as this one. I happen to use this flour a lot and highly recommend it.
This cake is a great Friendsgiving dessert. With all the cooking and baking happening, who has time for pie? Unless it’s my pumpkin cheesecake with a pie crust. Then definitely make both! If you love this or any of my recipes, please reach out and tag me @yogaofcooking or use the #yogaofcooking so I can see your creations!
Happy Fall! x
Add a decadent twist to your traditional bundt cakes with this moist pumpkin spice cake with a generous swirl of chocolate. topped with a delicious chocolate ganache.
For the Cake
- 10 Tbsp unsalted butter (softened and divided)
- 3 cups all-purpose flour (divided)
- 1 cup firmly packed dark brown sugar
- 1/2 cup sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
For the Chocolate Swirl
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chocolate chips
- 2 Tbsp buttermilk
For the Chocolate Ganache
- 1 1/2 cup chocolate chips
- 1 cup heavy whipping cream
- Preheat oven to 350°F. Grease and lightly flour the Bundt pan.
- In a medium bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk and set aside
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs one at a time, scraping down the sides of the bowl. Add the pumpkin purée, sour cream and vanilla until combined.
- Slowly add the dry ingredients and beat until combined. Batter will be thick.
For the Chocolate Swirl:
- In a separate bowl, mix 1½ cups of the pumpkin batter with the chocolate swirl ingredients and stir until combined.
- Spread half of the pumpkin batter into the prepared Bundt pan. Spread all the chocolate batter evenly on top. Spread the remaining pumpkin batter and make swirls with a knife or skewer.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes inside the pan. Invert the pan onto a cooling rack to cool completely.
For the Chocolate Ganache:
- While the cake cools, heat the heavy cream in a small saucepan over medium heat until it starts to foam/boil around the edges. Remove from heat and pour over the chocolate chips. Let it sit for a few minutes and whisk until the chocolate is completely melted. For a thicker ganache add more chocolate chips. Let ganache cool.
- Spoon the ganache over the cake on the cooling rack. Allow the ganache to set before slicing.
This post is sponsored by Sur La Table. All opinions are my own. Thank you for continuing to support the brands who help make Yoga of Cooking possible!20