Chocolate Ganache Pumpkin Patch Bundt Cakes
The combination of pumpkin and chocolate Ganache will make these moist and delicious Pumpkin Bundt Cakes a prize winner at your Thanksgiving dinner. I want to eat every one of them right off the screen!
I knooow you probably have had enough pumpkin recipes….but I couldn’t resist one more.
These yummy, moist, and flavorful pumpkin bundt cakes will keep your guests coming back for more.
This recipe is an old family favorite. It’s been a family tradition for years….because it’s one of the best cakes EVER!
It’s made with sour milk. At first, I thought sour milk?? Then I learned that sour milk is not the same as spoiled milk.
Sour milk is simply milk mixed with either lemon juice or vinegar to give it a tart flavor, aka buttermilk. I will refer to as buttermilk, it sounds better than saying sour milk.
It will curdle a tiny bit, and that’s what it’s suppose to do.
Here’s a tip, replace milk with buttermilk in most cake recipes for a wonderful, homemade flavor.
Topped with chocolate ganache is the icing on the cake. Literally!
My kitty always watches me bake. I love her brown colors, I always say she has her Fall colors on.
Here’s the quick and easy recipe printable. Enjoy!
Chocolate Ganache Pumpkin Patch Bundt Cakes
The combination of pumpkin and chocolate Ganache will make these moist and delicious Pumpkin Bundt Cakes a prize winner at your Thanksgiving dinner.
Ingredients
Pumpkin Cake
- 1/2 cup shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin
- 2 cups flour
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/3 cup sour milk = 1/3 cup milk + 3/4 tbsp. milk or vinegar
Instructions
- Preheat oven to 350. Spray mini bundt cakes or pan with non-stick cooking spray.
Pumpkin Cake
- Combine shortening, brown sugar and granulated sugar, add in egg and pumpkin. Set aside.
- Sift together flour, soda, baking powder salt, and cinnamon. Mix together the milk with the dry ingredients alternately, then add in pumpkin mixture.
- Fill mini bundt cakes 3/4 full and bake until tested done with a toothpick.
Chocolate Ganache
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- Cook the chocolate chips and heavy cream in the top of a double boiler or place in a bowl and put in the microwave for 30 second intervals until melted, smooth, and creamy.
- Pour over bundt cakes.
Notes
Chocolate Ganache makes 1/2 cup.
Nutrition Information:
Yield: 12 cakes Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 222mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 3g
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