Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for PEOPLE.com. Check back each month for her latest easy-to-follow recipes! You can order her latest cookbook, Sally’s Candy Addiction, here. Warning: Don’t read when hungry.
Here we go! Thanksgiving season is finally upon us. Or, should I say, snuck up on us! I swear it was just summer the other day, right?
I can’t think of a better way to celebrate the holiday (or even the right now) than with a deliciously moist and irresistibly chocolate-y pumpkin bundt cake. Heavy on that dark chocolate ganache, too.
Let’s chat about how you’ll make it. First, there’s no mixer required. You’ll just need a couple bowls and a whisk to prepare the pumpkin batter. This is a mighty large cake, so the bake time is about an hour to cook through that center goodness.
The dark chocolate ganache is even easier! It’s made from just two ingredients: cream and semi-sweet chocolate. This is a very rich chocolate ganache with deep, dark chocolate flavor. For a sweeter ganache, try using milk chocolate instead.
This cake serves a lot, so it’s perfect for all your Thanksgiving get-togethers. Happy November!
Dark Chocolate Pumpkin Bundt Cake Recipe
2 ¾ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg
1 15-oz. can pumpkin puree (not pumpkin pie filling)
1 cup packed light or dark brown sugar
¾ cup granulated sugar
1 cup vegetable oil
4 large eggs
1 tsp. pure vanilla extract
1½ cups dark chocolate chips
4 oz. semi-sweet chocolate
½ cup heavy cream or heavy whipping cream
1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the chocolate chips. Batter will be thick.
3. Spread the batter evenly into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Remove from the oven, place on a wire rack, and allow to completely cool before inverting onto a serving plate.
4. Place semi-sweet chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently and slowly until the ganache is smooth. Allow it to cool for 15 minutes so it can thicken up. Pour or spoon over the cake.
Active time: 25 minutes
Total time: 4 hours, 25 minutes