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
Video
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.
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.