Triple Chocolate Pumpkin Cake a rich chocolate pumpkin cake topped with ganache glaze and chocolate chips, insanely delicious and perfect for the holidays.
This recipe comes from inspiration from my Triple Chocolate Zucchini Cake. The original recipe with the zucchini came from my Aunt Patty and it is a family favorite. And by family, I mean my entire family.
This Triple Chocolate Pumpkin Cake took my love for the pumpkin to a whole new level. Really you add triple chocolate to anything I would eat it. But the pumpkin and the cinnamon are a great combination for a cake. And well a Starbucks drink too.
This cake turned out to be amazing! I literally could have devoured the entire cake on my own, not kidding. But thankfully, my kids, hubby, friends, and family were ready to dig in. Even my husband who claims to hate anything pumpkin, LOVED this cake. He said it was a perfect balance of flavors…wow! I couldn’t wait to post this recipe, well because it is that damn good! And I can’t wait for you to try!
If you really need to you can bake this in a 9×13 and top with the glaze, but I really just love bundt cakes. They are not only gorgeous and festive but they also just seem a little moister. I grew up with my mom making bundt cakes for the holidays, so I feel this should really just be a part of your home too!
While this chocolate cake may seem traditional it is far from that. Deliciously moist and made with pumpkin and the addition of the rich ganache topping, you are going to have some happy friends and family when you serve this.
Sandra’s Tips
chocolate ganache for cakes
It so simple and you will be amazed that you could make something so easy while also being insanely delicious.
In a double boiler over medium heat combine butter, chocolate chips, and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.
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Triple Chocolate Pumpkin Bundt Cake
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Ingredients
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- ½ cup cocoa powder
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 2 teaspoon vanilla
- 2 ½ cups flour
- ½ cup milk
- 15 ounce canned pumpkin
Ganache
- 3 tablespoons butter cut into ½ inch squares.
- ¾ cup semi-sweet chocolate chips or dark chocolate
- 1 tablespoon corn syrup
- 1 cup mini-chocolate chips for topping
Instructions
- Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa powder, cinnamon, and baking powder. With the mixture on medium mix in the flour mixture. Then slowly add milk and pumpkin. Mix until well combined.
- Pour into greased pan.
- Bake at 325 for 50-60 minutes.
- Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.
Ganache
- In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.
Notes
This post has recently been updated from it’s original date Sept 2014.
I have made this cake multiple times for birthdays and all other cake occasions. It is moist, chocolatey, and delicious. I love that it uses simple ingredients I usually always have on hand so it gets my vote for simplicity too!
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