Triple Chocolate Pumpkin Bundt Cake | The Daily Dish

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Triple Chocolate Pumpkin Bundt Cake

5 Comments | Written on October 17, 2012 at 12:00 am , by

Every year about this time, I am reminded that chocolate and pumpkin are a match made in heaven.  Together, they create a sweet and rich combination that is simply irresistible!  This recipe for “Triple Chocolate Pumpkin Bundt Cake” is perfect for a party.  Garnish with candy corn or mini pumpkins and you have a picture-perfect festive treat!

Keep reading for this decadent Fall recipe…

Who needs to ask “trick or treat?”  I’ll take this treat every time!

Now about this triple chocolate…

Chocolate is melted and mixed into the cake batter, mini chocolate chips are incorporated into the cake, and chocolate fudge topping is drizzled over the finished product!

Triple Chocolate Pumpkin Bundt Cake

3 cups all purpose flour

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

12 oz mini chocolate chips

1 cup unsalted butter, at room temperature

1 3/4 cup granulated sugar

1/4 cup packed light brown sugar

4 jumbo eggs

4 ounces unsweetened chocolate, melted, cooled

2 teaspoons vanilla

2 cups pumpkin puree, canned or fresh

Chocolate ice cream topping, warmed to drizzling consistency

1.  Heat oven to 325.  Butter and flour a 10-inch bundt pan.

2.  Sift 3 cups flour, baking powder, cinnamon, salt, nutmeg, and allspice onto sheet of waxed paper or into bowl.  Toss chocolate chips with 2 teaspoons of the flour mixture in separate bowl.

3.  Beat 1 cup butter in mixer bowl or medium-high speed until light and fluffy, about 3 minutes.  Add granulated sugar in two additions, beating on high speed for 2 minutes after each addition.  Add brown sugar, beat for 2 minutes.   Add eggs, one at a time, beating thoroughly after each addition.  After all the eggs have been added, beat on high speed for 3 minutes, scraping down the sides of the bowl often with a rubber spatula.  On low speed, beat in melted chocolate and the vanilla until thoroughly combined.  Still on low speed, beat in flour mixture in three additions and pumpkin puree in two, beginning and ending with the flour mixture.  Stir in the chocolate chips.

4.  Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 1 hour 15 minutes.  Cool cake in pan for 10 minutes.  Turn out of pan onto wire rack to cool completely.

5.  Before serving, drizzle warm chocolate ice cream topping evenly over cake.


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