Chocolate Bundt Cake With Ganache

Prep Time
Cook Time
1h 15m
Ready In

"Oh my Lord this cake is to die for, it needs to be in regular rotation year round, not just at pumpkin season, don't worry the pumpkin adds moisture but you can't taste it at all. I used both special dark cocoa powder and 60% dark chocolate chips, the darker chocolate deepens the flavor plus it gives the cake an ultra-dark color. That said, the cake would work well with regular cocoa powder and milk or semi-sweet chocolate chips."

Original recipe yields 12-14 servings


  • Serving Size: 1 (152 g)
  • Calories 559
  • Total Fat - 30.3 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 124.8 mg
  • Sodium - 622.7 mg
  • Total Carbohydrate - 66.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 31.8 g
  • Protein - 10.3 g
  • Calcium - 131.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 350°F. Thoroughly grease and flour a 10-cup bundt pan. Set aside.

Step 2

In a large mixing bowl, beat the butter and sugar together until smooth. Add the eggs and the pumpkin and beat again.

Step 3

Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Beat until combined. Stir in the chocolate chips. The batter will be thick. Pour the batter into the prepared pan. Spread evenly with a spatula. Bake for 60-65 minutes, until a toothpick inserted comes out clean or with moist crumbs.

Step 4

Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.


Step 5

Combine the chocolate chips and cream in a glass measuring cup or bowl. Microwave on full power for 90 seconds. Stir until smooth. Drizzle the frosting over the cake. Enjoy!

Tips & Variations

No special items needed.