Pumpkin Bundt Cake With Orange-Chocolate Ganache Recipe

Name: Pumpkin Bundt Cake With Orange-Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bundt cake:; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup butter, room temperature; 1 cup dark brown sugar; 1 cup solid pack pumpkin; 1 egg; 1/2 cup buttermilk; 2 teaspoons vanilla; For the ganache:; 1/3 cup bittersweet chocolate, chopped; 3 teaspoons orange juice, room temperature

Servings: persons

For the bundt cake:
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup butter, room temperature
1 cup dark brown sugar
1 cup solid pack pumpkin
1 egg
1/2 cup buttermilk
2 teaspoons vanilla
For the ganache:
1/3 cup bittersweet chocolate, chopped
3 teaspoons orange juice, room temperature

1
Preheat your oven to 350 F degrees. Coat a 6-cup bundt pan with non-stick cooking spray.
2
Combine flours, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Whisk to mix well. Combine butter and brown sugar in large bowl and beat at medium speed until mixed well. Beat in pumpkin and egg. Reduce to low speed and beat in flour mixture. Beat in buttermilk and vanilla, just until moistened. Pour batter into prepared pan.
3
Bake 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cook the cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.
4
Melt the bittersweet chocolate slowly in a microwave-safe bowl. Heat on 50% power in 30-second intervals until chocolate starts to melt. Then remove and stir gently until completely melted. Add the juice, a teaspoon at a time, while mixing well with a whisk. Drizzle over the cooled cake.

829

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the bundt cake:, 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons pumpkin pie spice, and more.

Yes, Pumpkin Bundt Cake With Orange-Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bundt Cake With Orange-Chocolate Ganache

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