This Chocolate Chip Pumpkin Bundt Cake is a perfect fall treat! Incredibly moist and delicious pumpkin spice cake with chocolate chips and covered in decadent chocolate glaze.
I couldn't wait to share this recipe on the blog. It's the middle of October and it's perfectly acceptable to bombard you with delicious pumpkin recipes, right? Right. This one, Chocolate Chip Pumpkin Bundt Cake, was a major hit among my friends and colleagues! I'm pretty sure you'll adore it, too. It's quick and easy to make, and I'm going to show you how to!
HOW TO MAKE CHOCOLATE CHIP PUMPKIN BUNDT CAKE
For this recipe you don't even need an electric mixer. Grab two bowls, one for dry and one for wet ingredients, and a whisk. That's it! Okay, a silicone spatula comes in handy when pouring the batter into the pan. 😉
One of the main ingredients for this Chocolate Chip Pumpkin Bundt cake is, obviously, PUMPKIN PUREE. I acutally use butternut squash puree, which I make myself. You'll be happy to know I photographed every stage of making that puree and wrote a post about it. You can check it out by clicking here. I hope it helps you! Butternut squash and pumpkin are both types of winter squashes and really similar in flavour, so you can use them interchangeably in recipes.
To make this cake extra moist, I used sunflower oil as the fat component. For the spices, I always choose: cinnamon, ginger, nutmeg and cloves. But feel free to add your favourites instead. Maybe some allspice or mace? Go for it, those are not widely available in Croatia, so I always try to make the most out of the things I have. 🙂
To make things more interesting, I added some chocolate chips in the batter. That was a total game changer! You can also switch dark chocolate chips with milk ones, or perhaps some dried fruit if you prefer it that way.
ONE IMPORTANT TIP: When you're adding chocolate chips or anything small and diced, into a runny batter, always coat them with a little bit of flour to make sure they will be dispersed evenly in the batter, instead of sinking to the bottom.
IF YOU’RE INTO DELICIOUS AND MOIST CAKES, THEN CHECK OUT THESE…
Chocolate Berry Cake
Earl Grey Tea Cake
Chocolate Hazelnut Cake
Dulce de leche Banana Cake
Orange Almond Bundt Cake
If you make this amazing fall bundt cake, let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below. I love seeing your creations! If you have any questions, don’t hesitate to ask. Happy baking!
chocolate chip pumpkin bundt cake
Mini bundt cakes:
- 360 g all-purpose flour
- 2 + ¾ teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 large eggs (room temperature)
- 225 g light soft brown sugar
- 125 g caster sugar
- 425 g butternut squash/pumpkin puree (room temperature )
- 225 g sunflower oil
- 1 teaspoon vanilla extract
- 200 g good quality dark chocolate chips (min. 55% cocoa solids)
chocolate ganache glaze
- 100 g good quality dark chocolate (min. 55% cocoa solids)
- 130 g heavy cream
For the cake batter:
- Preheat your fan oven to 160°C or 325°F. Heavily grease your bundt pan of preferred design, approx. 25 cm (10 inch) size. If you end with leftover batter, that's fine. Not all bundt cakes are the same - just make some extra cupcakes. 🙂
- In a medium sized bowl sift and combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In another bowl, whisk together sugars and eggs until lightly pale and fluffy. Add vegetable oil, butternut squash/pumpkin puree, vanilla extract and whisk until everything is combined.
- Add the flour and spices mixture to your wet ingredients. Mix together using a whisk just until everything is fully combined. Combine chocolate chips with a little bit of flour (a couple of teaspoons), so that they don't sink on the bottom of the cake. Add the coated chocolate chips to the batter and stir everything with a silicone spatula until incorporated.
- Pour the cake batter into the prepared pan filling it ¾ of the way full. Bake for 45-50 minutes or until until skewer inserted in the middle comes out with a few moist crumbs (not traces of uncooked batter). Do not overbake it, it will continue to bake after you pull it from the oven.
- Once it's done, leave it to cool in the pan on a cooling rack before trying to take it out of the pan, to avoid cracking.
- Leave the cake to cool completely before drizzling it with chocolate ganache glaze.
for chocolate ganache glaze:
- Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate/chocolate chips. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.
- Not all ovens are the same. I suggest to check the cake at 40 min mark and then adjust the baking time accordingly. Get to know your oven!
- If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking!
- The cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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