Saturday, November 1, 2008

Pumpkin Chocolate Chip Bundt Cake

Last week, a coworker told me that bundt cakes make great pumpkin shaped cakes, so I should make one of them for the party we went to. I decided to make up a bundt cake recipe based on a few I've used in the past, and make a chocolate ganache to cover it in orange. Then I used black gel icing to make the jack-o-lantern face. It was very easy and cute, though I didn't have enough ganache and the icing layer wasn't as thick as I wanted it.
The face was eaten right away, so it's not photographed!

Pumpkin Chocolate Chip Bundt Cake

2 c. all purpose flour
1 tsp baking soda
1 1/4 tsp baking powder
1 teaspoon salt
1 stick unsalted butter, room temperature
1 1/4 cups sugar
3 eggs
1 1/4 c. pumpkin
1 1/2 tsp. vanilla extract
1/4 cup skim milk
1 c. semi sweet chocolate chips
1 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
Punch of ground cloves
1/2 tsp. ground ginger

1 c. white chocolate chips
1/4 c. cream
orange food coloring
Black gel icing in a little tube

Preheat oven to 350 degrees.
Cream together butter and sugar until light a fluffy. Add in eggs one at a time, followed by vanilla and pumpkin. Add in spices, salt, baking powder and soda, mix well.
Add in 1 c. flour, mix for 10 seconds, add in milk, mix for 10 seconds, add in remaining cup of flour, mix until just combined.
Using a spatula, fold in chocolate chips.
Pour into a greased bundt bake pan.
Bake for 45-50 minutes, or until puffed on top, golden brown, and cooked through when tested with a toothpick.
Invert onto a cake stand.
Allow cake to come to room temperature.

Add white chocolate chips to a 2 c. measuring cup, add in cream and food coloring. Microwave for 30 seconds, remove, stir, and microwave in 15 second intervals until chocolate is melted. Pour over bundt cake, use a spatula to guide the ganache into the sides. Cool. Pipe on face with black gel icing.

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