Pumpkin Chocolate Bundt Cake

Yield: 12–16 servings

Ingredients

Cake:

• 2 ½ cups + 2 Tbsp (315g) all-purpose flour
• 1 cup (198g) granulated sugar
• 1 ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg, freshly grated
• 1 cup (170g) semi-sweet or bittersweet chocolate chips
• 1 ½ cups (366g) pure canned pumpkin
• 3 eggs, room temp
• ¾ cup (149g) neutral oil
• ½ cup (114g) water

Ganache:

• ¼ cup to ½ cup (72g to 144g) Sunday Night Foods Dark & Decadent Chocolate Sauce

Directions

1. Heat oven to 350°F. Spray a 10-cup Bundt pan with baking spray; set aside.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix in chocolate chips. Set aside.
3. In a medium bowl, mix together pumpkin, eggs, oil, and water.
4. In the centre of dry ingredients, make a well, then pour in pumpkin mixture. Mix until just combined.
5. Pour batter into prepared Bundt pan, smoothing the surface with an offset spatula or the back of a spoon.
6. Bake for 55–65 minutes. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
7. Transfer pan to wire rack. Allow to cool for 10–15 minutes, the invert cake onto wire rack. Allow to cool completely.
8. Once cake is totally cool, pour chocolate sauce into a heatproof bowl. Microwave in 10-second increments, stirring after each zap, until you reach a nice, pourable consistency. Pour chocolate sauce over cake.

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Adapted from: Becky’s Mom’s Pumpkin Bread 🥰