Pumpkin Chocolate Chip Bundt Cake

Ingredients

Cake

• 2 eggs

• 1 C pumpkin puree

• 1 C sugar

• 1/4 C vegetable oil

• 1/4 C sour cream

• 1 tsp vanilla extract

• 1/4 C butter, melted

• 1/4 tsp cinnamon

• 1/4 tsp pumpkin pie spice

• 1/4 tsp allspice

• 1/4 tsp ground cloves

• 1.5 C all purpose flour

• 1 tsp baking soda

• pinch of salt

• 1 C semi-sweet chocolate chips

Chocolate Ganache

• 2/3 C semi-sweet chocolate chips

• 1/4 C half-and-half

• 1/2 tsp vanilla extract

Preparation

My grandma’s favorite thing that I make. I can’t go see her without bringing one.

1. Preheat oven to 350 F

2. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter, cinnamon, pumpkin pie spice, allspice, cloves and whisk to combine.

3. Add the flour, baking soda, salt and stir until just combined.

4. Fold in the chocolate chips and pour batter into a greased bundt pan.

5. Bake for 35 to 40 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester or toothpick comes out clean.

6. 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.

7. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

8. In a small microwave-safe bowl or measuring cup, heat the half-and-half on high power just until it begins to bubble and show signs of boiling, about 1 minute.

9. Pour hot half-and-half over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

10. Add vanilla and whisk to combine. Set bowl aside for about 2-3 minutes, allowing ganache to cool and thicken a bit.

11. Whisk mixture briefly before preparing to drizzle it over the cake.