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!
It’s easy to bake your cakes in a bundt pan, trust me just try it.
TIPS FOR BAKING WITH A BUNDT PAN:
- Spray your bundt pan with baking oil, even nonstick coated pans. I also dust the inside of my pan with cocoa powder for chocolate cakes and flour for all other cakes.
- Make sure to allow cake to completely cool because trying to remove it. #nocakewillcrumble
- To easily remove the cake, try using a rubber or silicone spatula. You can slide it down the fluted edges, this cake help release the cake.
- To remove the cake, place a large plate over the Bundt pan and while holding the plate in place, invert the pan, the cake should drop unto the plate.
- After inverting, allow the cake to sit until completely cool. Once cooled frost or add ganache glaze.
How do you make ganache for this chocolate pumpkin cake?
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.
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.
I love this Triple Chocolate Pumpkin Cake and it is a part of our holiday menu year after year. Enjoy friends! xoxo San
Love pumpkin as much as I do? Check some of these other amazing recipes out: Pumpkin Nutella Dip, Pumpkin Chocolate Chip Overnight Oats, Spicy Toasted Pumpkin Seeds and my personal favorite Pumpkin Zucchini Cake.
Don’t forget to pin this TRIPLE CHOCOLATE PUMPKIN CAKE to your favorite Pinterest board for later!
Triple Chocolate Pumpkin Bundt Cake
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
Nutrition
This post has recently been updated from it’s original date Sept 2014.
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Oh yum! Pinned and SU.
Thanks so much Starla! xo San
Wow! This looks and sounds delicious! I had to pin this recipe because it looks so good and I MUST try it this holiday season. Thanks for sharing. Stopping in from the link ip 🙂
Hi! I made your cake yesterday after seeing it on Pinterest. I pinned it and a friend later texted me with a “you need to make that cake you pinned.” So I did. It turned out wonderful! I let it cool before the frosting and even let the frosting cool a bit so it would not run down to the plate. I gave half to my friend. She said it was fantastic and she is a picky eater. My hubby asked me to make another one this morning! Thanks for sharing this recipe!
Hi, I am excited to try this cake. I have never made anything with chocolate and pumpkin so I don’t know what to expect. I am hesitant to use cinnamon though since I don’t like cinnamon flavored chocolate. Do you think it would be ok to leave it out?
You can do without the cinnamon for sure, or you could try half of the amount. Can’t wait for you to try pumpkin and chocolate are amazing together! xo San
Hi Sandra!Your delicious cake has been featured at Moore or Less Cooking, Simple Supper Tuesday Party! Nettie <3 http://mooreorlesscooking.com/2014/09/22/simple-supper-tuesday-linky-party-28/
Thanks so much for the feature. xo San
Wow! This looks amazing!
This cake was delicious and so moist! I made it for an event last week and now have another request to make it again today. Thank you for sharing!
Gràcies.
Fantàstic. Gràcies
So happy you liked it Sira. xo San
I personally love anything with pumpkin and cant wait to try this!
Hi I made this cake, and I really like the taste. Thanks for the grade recipe shared!
Thanks for coming back and letting me know, so happy you enjoyed it. xo San
Excellent recipe! I made it for a dinner party and it was so moist and yummy! Thanks
Should the cake cool 10 minutes before removing from pan? Should the cake be completely cooled before frosting?
So I always let mine cool most of the way, as it comes out of the pan a lot nicer and easier.But you could do it until it is cool to the touch. Then as for the frosting, you can frost really when you take it out, because it is ganache topping, so it will just naturally run down the sides. With that being said if you do it when the cake is too hot or warm, it may absorb a bit into the cake. Let me know if this makes sense or if you have any more questions feel free to ask.
This cake is so moist and delicious! Thank you for sharing it! This is my second time making it in one month and it’s amazing. I used buttermilk and Valrhona cocoa powder in the cake and my own recipe for ganache.
Julie – it is one of our favorites too! xo San
Do you use all purpose flour or cake flour
Terri – I used all-purpose flour. xo San
Has anyone tried making this with gluten free flour?? Looks delicious, would love to be able to adjust for my belly. Thanks
this looks like it’s moist and i can’t wait to try it the fall is around the corner i’ll try it so i can see hoe it does at the local food market but you know you start with family first lol i’m so excited i’ll let you know how it turns out
Your Triple Chocolate Pumpkin Cake looks so sinful. I never had this combination before but seem like it would be delicious.
Need this in my life!!!
I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.
OMG! I made this cake and I and everyone else who tasted it absolutely loved it! Thank you for sharing your recipe! I added buttermilk instead of plain milk. It was super moist! 10 stars to this!
Beautiful cake and photos.
Thanks!!!
I also love bundt cakes! I think they hold the moisture so much better! Can’t wait to try this treat!
I hope you enjoy!
That looks sooo good, would love a bit slice of it now!
Thank you!
Oh God, I fell in love with this cake !!! It is incredibly! I’m sure these tastes are great. THANK YOU!
It sure is delicious, I hope you enjoy!
This looks divine! I can’t wait to try!
Thank you, enjoy!
I’m totally making this asap! I love chocolate and pumpkin together!
It definitely is an amazing combo, enjoy!
WHAT?!?! This looks INSANELY delicious!
It really is, thank you!
I am drooling! Ultimate fall treat!
Thanks, enjoy!
Looks delicious! What size bundt pan did you use?
We use a 9 1/2 inch or 12 cup bundt pan. Enjoy!
is “Cocoa” baking cocoa or cocoa powder?
Cocoa powder! Sorry for the confusion, I fixed it so it’s more clear.
Thanks for your nice post I really like it and appreciate it.
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!