Pumpkin Cake With Chocolate Ganache Recipe

Name: Pumpkin Cake With Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE (DOUBLE IF MAKING 2 LAYERS):; 1 cup Canned Pumpkin Puree; 1/3 cups Sugar; 3/4 cups Brown Sugar; 1/2 cups Applesauce; 2 whole Eggs; 1 cup Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Cinnamon; 1/2 teaspoons Ground Cloves; 1 teaspoon Ground Ginger; 1 teaspoon Ground Nutmeg; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, Softened; 2 teaspoons Vanilla Extract; 2 Tablespoons Milk; 2 cups Powdered Sugar; FOR THE CHOCOLATE GLAZE:; 1 Tablespoon Heavy Cream; 1 Tablespoon Milk; 1/4 cups Butter; 1 teaspoon Vanilla Extract; 2 teaspoons Corn Syrup; 1 ounce, weight Bittersweet Chocolate; 1 ounce, weight Semi-sweet Chocolate Morsels; 1-1/4 cup Powdered Sugar

Servings: persons

FOR THE CAKE (DOUBLE IF MAKING 2 LAYERS):
1 cup Canned Pumpkin Puree
1/3 cups Sugar
3/4 cups Brown Sugar
1/2 cups Applesauce
2 whole Eggs
1 cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 teaspoons Cinnamon
1/2 teaspoons Ground Cloves
1 teaspoon Ground Ginger
1 teaspoon Ground Nutmeg
FOR THE FROSTING:
4 ounces, weight Cream Cheese, Softened
2 teaspoons Vanilla Extract
2 Tablespoons Milk
2 cups Powdered Sugar
FOR THE CHOCOLATE GLAZE:
1 Tablespoon Heavy Cream
1 Tablespoon Milk
1/4 cups Butter
1 teaspoon Vanilla Extract
2 teaspoons Corn Syrup
1 ounce, weight Bittersweet Chocolate
1 ounce, weight Semi-sweet Chocolate Morsels
1-1/4 cup Powdered Sugar

1
Double the amount of each cake ingredient if you'd like to stack two bundt cakes together, with the frosting in between the two. If you are doing a single bundt cake, you can slice the cake in two layers by cutting the top part of the cake off. Frost the middle with the cream cheese recipe below, then put the top of the cake back on. Top with chocolate ganache.
2
In a mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
3
Pour batter into a well greased and floured bundt pan.
4
Bake in a 350 degree F oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping it out onto a rack. Repeat by making a second cake if you want two layers.
5
Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar (add up to an extra cup to reach your desired consistency) and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly onto the flat part of the cake and top with second cake.
6
To make chocolate glaze: in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon glaze over top of cake. Allow to set about 15 minutes. Enjoy!

1064

kcal

Calories

Fat

184

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 28 ingredients. The key ingredients include: FOR THE CAKE (DOUBLE IF MAKING 2 LAYERS):, 1 cup Canned Pumpkin Puree, 1/3 cups Sugar, 3/4 cups Brown Sugar, and more.

Yes, Pumpkin Cake With 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 Cake With Chocolate Ganache

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