The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

I wanted to make a cake that was a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but make it entirely from scratch.

And make it with a generous amount of chocolate. So I did.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

The cake I created is predominately a pumpkin-flavored cake, and just hints at a yellow cake, which is exactly what I wanted. It’s the best pumpkin cake I’ve ever had.

And although it’s a Bundt cake, it’s not a super tall and huge Bundt. I baked it in a 12-cup Bundt pan but it can be baked in a 10-cup Bundt, and you’d probably have success dividing the batter among two 8-by-4-inch loaf pans. I love cake as much as the next person, but many of us are cooking for ourselves or small families and we don’t necessarily need ginormous Bundts just laying around and this one isn’t extreme.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

The pumpkin puree keeps the cake moist and dense and the spices, including pumpkin pie spice, allspice, cinnamon, and cloves, complement the pumpkin puree and are a reminder that fall is here. Well, it’s sort of fall-like. The days are getting shorter which I don’t like, but it was in the mid-80s in San Diego all September and the day I baked this cake it was 90F, which was just fine with me.

Yellow cake-mix-cakes are more than fine by me, too. I love their spongy moistness and have childhood memories of some Duncan Hines golden gems coming out of my mom’s oven, but I am breaking free from cake mix.

In an effort to duplicate that springy yellow-cake-mix-cake quality, I added sour cream. Sour cream, or Greek yogurt, gives cakes a spongy and springy quality, tenderizes them, and keeps them soft and moist. There is nothing worse than dry cake and I’d rather have nothing than a piece of dry cake.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

I also added a bit of butter extract to the batter and if it’s not something you keep on hand, don’t worry about it.  From time to time I use butter extract as a flavor enhancer and flavor booster in cookie dough and cake batter. I wouldn’t necessarily say it makes things taste ‘buttery’. Rather, it rounds out the flavors, complements the existing flavors, and gives food that homey quality, and although you can’t exactly put your finger on what it is, it just makes you want to have seconds.

Just like adding brewed coffee to chocolate cake batter does not make the chocolate cake taste like a chocolate-coffee-flavored-cake and instead intensifies the chocolate flavor, the butter extract principle is similar. It enhances without making you think you just swallowed a stick of butter or anything.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Butter extract is only about $2.99 for a little vial, compared to about $6.99+ for vanilla extract of the same size, and it’s a fun little bargain extract to keep around. I add a few drops of it to the melted butter to be poured over popcorn for really buttery-flavored buttered popcorn.

Ironically, I didn’t actually use butter in the cake and used oil instead. Oil makes cakes moister, springier, and softer than butter. I do love the flavor of butter in cookies and pie crust, but in recipes where the butter flavor would get lost anyway, such as this one with the pumpkin, the spices, and all the chocolate going on, may as well use oil to keep the cake moister. Plus, the butter extract makes up for any lack of real butter.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Being the chocaholic that I am, I used chocolate in two ways.  Chocolate chips are woven throughout the cake and chocolate ganache is poured over the top.

The ganache is so easy to make and comes together in about 1 minute in the microwave. Chocolate chips, cream, and vanilla. It’ so simple to make but tastes so decadent. The ganache stays a bit soft and silky, even over time, which is very different from a chocolate buttercream which hardens and dries out after it’s exposed to the air. I love buttercream but not when it gets crunchy.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Between the chocolate chips in the cake and the chocolate ganache on top, if you like your pumpkin with a side of chocolate, this cake will make you happy.

It made me very happy.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

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The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

This is the best pumpkin cake I've ever had. It's a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there's loads of chocolate in every bite. It's a fast, easy, one-bowl recipe that everyone loves. It's soft, supremely moist, and packed with rich pumpkin flavors.

Yield: one 12-cup Bundt

Prep Time: 15 minutes

Cook Time: about 40 minutes

Total Time: about 75 minutes, for cooling

Ingredients:

Cake

2 eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

1/2 cup canola or vegetable oil

1/4 cup sour cream (Greek yogurt may be substituted)

1 teaspoon vanilla extract

1 teaspoon butter extract, optional

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon allspice

1/4 teaspoon cloves

1 1/2 cups all-purpose flour

1 teaspoon baking soda

pinch salt, optional

1 cup semi-sweet chocolate chips

Chocolate Ganache

2/3 cup semi-sweet chocolate chips

1/4 cup cream or half-and-half

1/2 teaspoon vanilla extract

optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur

Directions:

  1. Cake - Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray (I use Pam for Bakingwith excellent results) or grease and flour the pan; set aside.
  2. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don't have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky.
  3. 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).
  4. 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.
  5. Chocolate Ganache - Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  6. 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.
  7. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  8. Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  9. 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.

Related Recipes

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This bread is a mixture of both pumpkin and banana flavors whereas today’s cake is more robustly pumpkin-flavored. Depending on the flavor profile you want, they’re both moist, dense, pumpkiny, and you can’t go wrong with either

Chocolate Cake with Chocolate Ganache – A one-bowl cake, made with a whisk, and the batter comes together in 5 minutes. It’s my go-to recipe for classic chocolate cake-mix-flavored cake, without using a mix. Moist, rich, and intensely chocolaty

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – If nothing else, this glaze is my favorite frosting or glaze, of all time, ever. The Spiced Apple Bundt, also made in a 12-cup Bundt pan, makes a bigger cake than today’s cake in case you want to serve a crowd

Pumpkin Chocolate Chip Cookies – A soft and tender pumpkin cookie meets a chewy and classic chocolate chip cookie, rolled into one

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – I can’t get enough of the pumpkin + chocolate combo this fall. This granola is a snap to make so you’ll never have to buy overpriced storebought granola again

Do you have pumpkin, pumpkin cake, or favorite fall-inspired recipe?

There are so many pumpkin recipes out there this time of year that I have a Pumpkin Pinterest Board where I pin things that catch my eye try so I can remember them all. One looks better than the next, which is why personal tried-and-true recipes are appreciated. Feel free to like them up.

Do you like yellow cake, or more specifically yellow cake-mix-cake?

I have some fond memories of yellow cake from childhood. Potlucks, birthday parties, church basement functions, and always with milk-chocolate buttercream on top, and such a classic combination. I’m working on a yellow cake-mix-tasting cake, from scratch, but it’s easier said than done. I’ve gone through more than one or two dozen egg yolks in the process.

Thanks for the Pumpkin Chocolate Chip Cookies + KitchenAid Stand Mixer + $200 Williams-Sonoma Gift Card Giveaway entries and have a great week. It’s going to be a very chocolate-filled week here.

   

152 Responses to “The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache”

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    Ellen — October 1, 2012 at 12:18 am

    I like the cake batter of yellow cake best-then again I seem to like the raw form of any baked good best.
    The pumpkin bundt looks deeeeeelicious. Make that capital D delicious. I mean Deeeeeelicious.
    I should stop rambling now:)

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 12:26 am

      It’s one of the best cakes I’ve eaten in a long time and I’d give it a capital D, too :)

      Reply

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    the 3volution of j3nn — October 1, 2012 at 12:59 am

    Look at that chocolate fountain on that cake!! Pure bliss. The cake looks so moist. Want!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 1:03 am

      It was SUCH a ridic moist cake and yes, chocolate fountain….that’s a good name for what it really was! I wish I could send you a piece!

      Reply

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    Baker Street — October 1, 2012 at 1:06 am

    i baked a pumpkin chocolate bundt cake too! it is such a lovely combination. the luscious glaze on your cake looks fantastic, A!

    Reply

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    Erica — October 1, 2012 at 1:46 am

    I totally want to make thi swith Greek yogurt! I actually have a budnt pan that I’ve never used. Glad it came out just as you wanted!! Chocolate and pumpkin rock together

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:45 am

      Greek yogurt or sour cream would both work and I know you love your pumpkin! Have fun breaking in that Bundt & lmk if you try it!

      Reply

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    Aimee @ ShugarySweets — October 1, 2012 at 3:40 am

    This looks fantastic Averie!

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    Paula — October 1, 2012 at 4:17 am

    I’m really loving pumpkin and chocolate together–it’s getting up there with other classic chocolate combos. I love pumpkin in any form of pie, cake, bar, quick bread, etc. but one of my favorite non dessert ways to use it is a pumpkin “chili” (I don’t use a formal recipe but go with a can of diced tomatoes, 1/2 can pumpkin,, 1/2 of a sautéed onion, a can of any white bean, a very generous TBS of garam masala and salt to taste). Sometimes I add cauliflower or ground poultry and just adjust my liquids and seasonings.

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:45 am

      Oh years ago I made a pumpkin soup. It’s really, really ugly :) But it was good (from memory!) and I want to make pumpkin chili!

      http://www.loveveggiesandyoga.com/2010/10/savory-pumpkin-potato-and-carrot-soup.html

      I’ve also wanted to add a pinch of cocoa powder, espresso powder, maple drizzle and maybe coconut oil, to it too! Ive seen lots of chili recipes with cocoa/espresso pinches and they always sound so good to me!

      Reply

      • Paula replied: — October 1st, 2012 at 3:50 pm

        Oooh-thanks for the link to your pumpkin soup–it looks thick and hearty! And a pinch of espresso/cocoa sounds like a nice touch too. Love that idea!

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    Elaine — October 1, 2012 at 6:06 am

    Pumpkin and chocolate are amazing together. I love that you used chocolate chips in the cake batter AND a chocolate ganache. It looks simply divine!!

    Reply

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    Hayley @ The Domestic Rebel — October 1, 2012 at 6:17 am

    Look how gorgeous this is! I never was a pumpkin + chocolate believer until recently. But now, I’m all about it. And all about this fantastical bundt cake. Look at all that smooooth + silky chocolate ganache! You are the ganache queen, my dear, and everytime I see a picture of it I want to lick my screen!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:42 am

      That’s my goal – is to make everyone want to do that :)

      Reply

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    Heather (Where's the Beach) — October 1, 2012 at 6:17 am

    That looks fantastic. Perfect holiday dessert too. I have yet to break into my pumpkin stash other than one soup so far. Maybe I’ll have time to come up with something yummy this week.

    Reply

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    natasha — October 1, 2012 at 6:43 am

    YUM! This looks heavenly!

    Reply

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    Jolene (www.everydayfoodie.ca) — October 1, 2012 at 7:00 am

    My favourite fall/pumpkin recipe is Angela’s pumpkin gingerbread with spiced buttercream. I have made it numerous times, and it always gets rave reviews.

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:40 am

      Oh thanks for the reminder on her bread! I really need to make that one and have had my eye on it for year! Glad to hear it’s always a hit!

      Reply

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    vanillasugarblog — October 1, 2012 at 7:03 am

    ohhhh and you did just that: made it with oodles of chocolate.
    i love the ganache addition.
    I should try making a pumpkin something with ganache shouldn’t I?

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:40 am

      I so want your crumb cake! And I have a pumpkin project Im doing today which will render me with about 1/2 can leftover..I think I need to make your cake. And find that football team so I can donate some of this stuff to them :)

      Reply

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    Jocelyn @BruCrew Life — October 1, 2012 at 7:10 am

    I seriously just want to dig right into that piece of cake!!! The ganache on top is calling my name:-)

    Reply

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    jackie @ marin mama cooks — October 1, 2012 at 7:19 am

    I saw this picture and I immediately thought of Sue’s pumpkin bundt bread, and it’s so funny that you made her bread as well, small blog world. I have been making her bread for a year now and it’s one of my kid’s favorites. I actually just made it last week and it was gone within 2 days. It’s just a super easy throw together bread. I always seem to have the ingredients on hand, so I make it often come winter or fall. I do love your addition of the chocolate gnache topping and I’m sure my kids would love the bread even more with that addition. I don’t think it would qualify as an after school snack if I topped it with gnache though, it would be more like a dessert. I may add the greek yogurt next time as wellI. Why not, right? I was thinking of replacing the vegetable oil with coconut oil. What do you think about that? I’m not a big fan of vegetable oil, but don’t know if the coconut oil would change the flavor of the cake at all. Any thoughts?
    xoxo,
    Jackie

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:37 am

      The coconut oil would change the flavor for one thing and because of the viscosity and melting/solidification issues, I worry that at certain temps the cake would take on one texture and at another, would take on different textures. That is the only issue when baking with coconut oil – that at around 78-79F the oil changes and could impact results. Now I don’t know for this cake but just thinking out loud that texturally, you may have issues. Flavor-wise, you definitely will. I do love the flavor of coc oil & with pumpkin can be great but not everyone will like that. Love that you’ve been making her bread for a year! I wanted to add sour cream, add more extracts, add more chocolate, remove the nuts and change things up…I can never just make a recipe as is :)

      Reply

      • jackie @ marin mama cooks replied: — October 1st, 2012 at 2:01 pm

        Hi Averie. Thanks for insight on coconut oil! I have seen it used so many times in recipes and I just don’t know enough about it to feel comfortable trying it myself. I’m going to try the bundt cake with your additions next!

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    Marina@Picnic at Marina — October 1, 2012 at 7:28 am

    Hi Averie, first, let me tell you, I couldn’t take my eyes off that first photo, it is so-so beautiful. a truly zen one… It made my day…. Thank you!
    Pumpkin? Oh yes, I do love pumpkin, actually a lot, but mostly as a vegetable, haven’t tried it in cakes (no surprise, as you know, my sweet tooth forgot to grew, or someone else got it…) :)

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:35 am

      Thanks for the compliments on the photos and glad you enjoy the pumpkin…and the Zen :)

      Reply

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    sally @ sallys baking addiction — October 1, 2012 at 7:32 am

    Averie, what a gorgeous cake! Thank you for explaining why you chose oil instead of butter and how you added the flavor back in with the extract – something I never would have thought to do! I’ve only used butter extract in cookies before, but it is screaming for some new use. I pour it on popcorn too!!!! Sometimes with cinnamon. That sounds weird, but totally delicious.

    The cook itself looks SO moist from the oil, the cup of pumpkin and the sour cream – I love using sour cream in my baked confections like muffins, breads, or cakes! It adds SO much much in the texture department. The woven chocolate chips hiding inside almost take on a marble effect, Averie! They make your slices look so pretty. A chocolate ribbon hiding inside. The pics are gorgeous- i like your simple glass cakestand! I’d warm this cake up on a chilly morning for an indulgent weekend breakfast. My mom would LOVE this cake too! We share a pumpkin obsession :)

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 8:34 am

      We are twins! I make popcorn with cinnamon, butter extract, and sometimes stevia, or nutritional yeast sprinkled…salty, sweet, cheezy, and cinnamony all rolled into one!

      The cake was incredibly moist! Like falling apart soft and I just loved it and glad you liked the oil rationale. I used it for my choc cake that I made in Aruba and in all the research and trials Ive done on cakes like this, where the butter flavor is masked or clouded by so many other things, the oil results are just awesome if you don’t care about the butter flavor (or can add it back in w/ extract!)

      I found that cakestand at Target in a set of 3 for like $19.99 I totally lucked out about a month ago!

      Reply

    • Apple replied: — December 17th, 2012 at 6:37 pm

      I have been thinking of bundt cake latley and have been researching them for — there are so many varieties that I am having a hard time trying to come up with something special. This is great inspiration, however.Lucky little brother to have a sister that loves to bake!Cheers!Virginia O.

      Reply

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    Rachel @ Baked by Rachel — October 1, 2012 at 9:36 am

    Oh my goodness… the chocolate and all of it’s awesomeness. I’m clearly behind on the whole bundt loving thing. Need to fix that.

    Reply

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    Alison @ Ingredients, Inc. — October 1, 2012 at 9:42 am

    omg this looks insanely good! I am coming to your house

    Reply

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    Sue/the view from great island — October 1, 2012 at 10:22 am

    Are you kidding me? You’ve put this pumpkin cake over the top, and Averie your photos are getting to be unbelievable. Seriously, that last shot is….I don’t know…I can’t take it. The subtle hints of turquoise throughout the photos in the post are lovely, too. Now I have to go make this.

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 10:27 am

      I am so glad you like it! I was thinking of you the entire time I was recipe-formulating, pondering, OVER-thinking it :) and then eating it and editing it. I am so glad I piqued your interest! I was really happy with the way the pics turned out but I honestly don’t think any pics do this cake justice. It’s so good! For such a simple/one-bowl/5 min batter, it’s just a killer cake! Thank you for the jumping off place. I am not a fan of nuts in desserts, and wanted to bump up the butter quotient (and the fat…lol…for moisture) so the sour cream is perfect (but they sell pumpkin greek yogurt at TJs right now and if I had that, I’d try it with that too!) If you do make a new version of it, LMK!

      Reply

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    Ashley - baker by nature — October 1, 2012 at 10:29 am

    Oh Averie! You’ve got me swooning over here – this is gorgeous! I love anything pumpkin or chocolate, so this cake is a tempting sight to my eyes.

    Reply

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    Meagan @ Scarletta Bakes — October 1, 2012 at 10:34 am

    Uh, please don’t be offended if I start calling you That Ganache Lady.

    Seriously, the things you do with ganache should just about be illegal. AMAZING CAKE.

    Reply

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    Laura (Tutti Dolci) — October 1, 2012 at 11:45 am

    I love it, we are on the exact same wavelength with our posts today! :) That ganache looks incredible!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 1:00 pm

      Thanks for the pin and we are clearly on the same wavelength!

      Reply

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    Rachel Cooks — October 1, 2012 at 11:46 am

    Oh my gosh, Averie! This looks divine.

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    claire @ the realistic nutritionist — October 1, 2012 at 11:50 am

    oH MY GOSHHH my mouth is watering. What a gorgeous cake!

    Reply

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    Katrina @ Warm Vanilla Sugar — October 1, 2012 at 11:52 am

    This is one fiiiine looking cake! Love this idea :)

    Reply

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    Laura Dembowski — October 1, 2012 at 12:27 pm

    This cake looks great! I love cakes made with oil. I’m actually not sure if I’ve ever had a true yellow cake; I can’t believe that. My favorite pumpkin recipe of all time if Pumpkin Whoopie Pies (http://piesandplots.net/pumpkin-whoopie-pies-with-marshmallow-filling/) I make them as often as possible, as they may be the best thing I’ve ever eaten. I also make these pumpkin bars, which is really a pumpkin cake that are outstanding (http://piesandplots.net/pumpkin-snack-cake-with-frosting/). Everyone asks me to make them again and again, so they are frequently in my oven.

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 12:59 pm

      this is crazy but I just made those whoopie pies! Not from your site, but from a cookbook I was sent for review and that’s what her recipe is in her book with regard to all the major dry ingredients, egg, oil, etc. Very interesting!

      Reply

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    Christine (The Raw Project) — October 1, 2012 at 1:25 pm

    Wow, this looks wonderful! Great pics and adore the flavor combo! I have a raw pumpkin pie recipe that uses fresh, raw pumpkin that’s one of my favorite pumpkin recipes. Also a pumpkin pie-themed soft serve that’s divine. Truthfully not a fan of dry cake mixes because most of the ones I’ve had are pretty dry and unexciting.

    Reply

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    kale — October 1, 2012 at 1:48 pm

    i love the granola recipe! such a great fall-inspired breakfast or crunchy snack. and pretty, too!

    Reply

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    marla — October 1, 2012 at 2:32 pm

    Girl, you are killing it with this cake ~ amazing photos and flavors :)

    Reply

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    marla — October 1, 2012 at 2:33 pm

    Pinned to 3 different boards too ;)

    Reply

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    Maria — October 1, 2012 at 2:37 pm

    I NEED a piece of that cake. Like right now!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 3:23 pm

      You’re the pumpkin queen! I want those toffee cookies you made – I wish we could do a virtual swap :)

      Reply

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    Katie — October 1, 2012 at 3:56 pm

    You know, I don’t even own a bundt pan? I would love to make this though, just as a bread. I dont’ think butter belongs in cakes, muffins, or anything other than cookies and pie crusts. The solid at room temperature is what makes it so great in those things, and makes cakes and muffins dry. Oil all the way for those cakey desserts!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 4:53 pm

      $5.99 grocery store. They work just as well as the high end ones.

      That is SUCH a great point about the consistency at room temp, viscosity, etc. I have never thought of it that way. Things that you want to stay firm and harder, cookies and pie crusts, great. And muffins/cakes – no! I just had a eureka moment of how to explain this to others of what goes on in my brain in a much more rambling sort of way. I can tell you’re a teacher :)

      Reply

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    angela @ Canned Time — October 1, 2012 at 4:35 pm

    Wow, this cake looks so moist and chocolate with pumpkin? Can’t do better than that.
    So much pumpkin flooding the blogs. I have fallen in love with a Pumpkin Syrup for hot drinks. Super simple and at least 200 calories less than Starbuck’s, not to mention pennies per serving. A new daily drink for me. http://canned-time.com/2012/10/01/pumpkin-spice-sugar-free-drink-dessert-syrup/.
    Love the photos as usual, I can almost taste the icing :O

    Reply

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    Leah @ Whitefoot Blog — October 1, 2012 at 6:11 pm

    That pumpkin bundt cake looks delicious! I want to try cooking with pumpkin myself – have you ever cooked/baked with pumpkin straight from the vegetable, as opposed to from the can?

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 6:29 pm

      Canned pumpkin puree, i.e. Libby’s, is actually a blend of squashes I’ve read. Not actually pumpkin. I haven’t been inclined to roast a whole pumpkin and puree it down b/c from everything I’ve been told and read, it’s a LOT of work and canned puree (which is actually squash) is just as good. There are some things I will make from scratch and others where I say ya know….probably not :) Just b/c of what I’ve read & reviews on it all.

      Reply

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    Leslie — October 1, 2012 at 6:21 pm

    Ohhh I love the addition of the butter extract! I ALWAYS have it on hand!

    Reply

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    Dorothy @ Crazy for Crust — October 1, 2012 at 6:56 pm

    That is a stunning cake! I love the chocolate. And the pumpkin. And the cake mix! The heat? Not so much!

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 10:12 pm

      Well I didn’t use any cake mix. It’s 100% from scratch!

      Reply

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    Anna @ Crunchy Creamy Sweet — October 1, 2012 at 7:03 pm

    Who would have thought that chocolate and pumpkin go so well together? Love this bundt cake, Averie! I just shared my loaf cake with the same theme. Also with chocolate glaze :)

    Reply

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    Suzi — October 1, 2012 at 7:44 pm

    I made a double batch of the pumpkin chocolate chip cookies! I used my cookie scoop for the first time! The cookies look just like yours! And are fantastic! My son works on an organic farm and corn maze and sugar pumpkins are big this time of year! Guess I’ll have to get more so we can do the bundt cake! Looks sinfully delicious! Thanks so much!

    Reply

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    Jennifer @ Peanut Butter and Peppers — October 1, 2012 at 7:46 pm

    Do you even know how amazing your cake looks? I can’t even read your words because I am mesmerized by the beauty of the cake!!

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    Chung-Ah | Damn Delicious — October 1, 2012 at 9:09 pm

    This is to die for, Averie! I seriously want to make this so I can keep the entire bundt cake to myself. Yeah, no sharing at all. And I really think I could finish this on my own.

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    Charul @ Tadka Masala — October 1, 2012 at 9:25 pm

    Oh gosh! That cake looks sooo delicious. Oh-so-delicious!
    I also love the chocolate cake with the ganache. That thick layer of ganache is worth drooling! :)

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 10:12 pm

      The layer of ganache takes it over the top in a good way :)

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    Melissa Klotz — October 1, 2012 at 9:38 pm

    Ooh I don’t think I’ve seen butter extract before! Your photos are so great, totally drooling over this now.

    Reply

    • Averie @ Averie Cooks replied: — October 1st, 2012 at 10:11 pm

      It’s right next to the other extract in the grocery store and way cheaper than vanilla extract which is nice bonus :)

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    Ala — October 2, 2012 at 12:33 am

    It hit 99 in our neck of the woods this afternoon–still, this cake looks scrumptious, and I would be more than willing to turn on my oven tomorrow night once it cools down to try it. Stay cool in this heat, and thanks for a great recipe!

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    Jen @ Savory Simple — October 2, 2012 at 4:39 am

    I would very much like some of this cake for breakfast. How can you go wrong with pumpkin and chocolate?

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    Michele Sparrow — October 2, 2012 at 5:33 am

    Averie, I am so excited about this cake. Quite awesomely, I bought a large bundt cake pan and 10 cans of organic pumpkin puree when it went on sale a few days ago here at a local health food store. I didn’t want to run the risk of it running out! ;-)

    We have an Oktoberfest to go to this weekend, and although this is not German fare, we are allowed to bring a fall inspired dessert to share so I am bringing this! It is so beautiful – EVERYONE will be dying over it!! Gorgeous photos of this dessert, Averie. Your photos are incredible. They really are!

    Reply

    • Averie @ Averie Cooks replied: — October 2nd, 2012 at 9:11 am

      It’s an incredible cake. You will LOVE how moist it is. I just loved every second of it, Michele! LMK how it turns out for you!

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    Christina @ The Beautiful Balance — October 2, 2012 at 1:09 pm

    “There’s a hole in this cake”…sorry, I could not resist quoting it. haha. This looks incredibly delicious. I used to love yellow cake, but I would rather make cakes from scratch instead of from a box, even though I know it is convenient and easy.

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    Angela @ AnotherBitePlease — October 2, 2012 at 1:16 pm

    oh goodness. That close up picture looks amazing. I really want to make and eat..sold on that hint of yellow cake mix flavor. I love that. Sold again with that Chocolate Ganache. You are so creative and really make sure it is perfected…looking forward to the homemade yellow cake mix.

    Reply

    • Averie @ Averie Cooks replied: — October 2nd, 2012 at 5:53 pm

      Well homemade yellow cake meets pumpkin cake! The two combined!

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    luvwhatyoudo — October 3, 2012 at 7:49 pm

    Yummy!
    I love me some Bundt cake!!!

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    Liz (Little Bitty Bakes) — October 3, 2012 at 7:55 pm

    Loving the pumpkin recipes from you lately! I agree with the sour cream/Greek yogurt add, it gives cakes a lift and also makes them super moist. Oh, and I’ve used butter flavor before too — definitely adds another layer of richness!

    Reply

    • Averie @ Averie Cooks replied: — October 3rd, 2012 at 10:15 pm

      you’re the Greek yog queen! I know that TJs has a seasonal pumpkin greek yog. How good would that be in here!

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    cindy — October 3, 2012 at 11:09 pm

    Just found your blog and I can’t leave! ‘So many lovely dishes. I don’t know what to make first!@

    Reply

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