Whether you need a cake to impress or to serve as a snack, this moist and tender Chocolate Pumpkin Bundt Cake with a chocolate ganache glaze is ideal for every occasion.
When it comes to baking, I don’t use my bundt pan often enough. What I love about bundt cakes is its shape. They are elegant enough to serve at dinner parties yet casual enough to serve as a snack at the office. There’s also no cake decorating skills required. You don’t need to practice piping or spreading the frosting on just right. Just pour on a glaze and let it take shape of the cake. There’s no such thing as a bad pour, so no pressure in getting it to look perfect. The total opposite of making a layer cake (which I love doing, but sometimes I need a break).
One of my favorite combinations lately has been chocolate and coffee. I talked about it last month with my Mocha Brownie Cheesecake. The coffee enhances the chocolate batter, making it even more rich and decadent than a plain chocolate cake. As I was getting ready to bake, I still had some leftover canned pumpkin from my pumpkin cheesecake brownies. With fall baking on my mind, I combined that with Greek yogurt in the batter to make this super moist and tender Chocolate Mocha Pumpkin Bundt Cake with a chocolate ganache glaze. It stays moist for days, so you can bake it ahead of time to share.
Bundt cakes are an easy dessert to make. Make the batter, spread it into the pan, then once it’s done, flip it upside down. Make sure you generously grease your pan to ensure it slides out with ease. The key is letting it cool in the pan for 15 minutes to give it time to rest, but don’t want to wait too long or it’ll stick to the pan as it cools.
For the glaze, I made ganache, which is a fancy way of saying silky smooth chocolate glaze. It’s made of two ingredients – chocolate and heavy cream. I did add a small amount of corn syrup for extra shine, but it’s not necessary. No need to buy corn syrup for a tiny amount.
One of the frustrations I hear over and over again with baking cakes is the cake ends up dry. One of the ways to overcome this is using Greek-style yogurt in the batter as it makes the cake moist and tender. It’s also a healthier alternative than using sour cream.
In my bundt cake, I used The Greek God’s Chocolate Mocha Greek-Style yogurt. It’s silky smooth like pudding but tastes like, well, chocolate mocha Greek-style yogurt (imagine that, right?). In addition to adding moisture to the batter, the chocolate and mocha flavors of the yogurt complement the chocolate cake. It’s not every day you see chocolate yogurt, and it goes along with my motto: the more chocolate you can use in a recipe, the better.
For more information about Greek God Yogurt, please visit their website then say hello on Facebook, Twitter, and Instagram.
- 3 cups all purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into tablespoon pieces
- 1 cup Greek Gods Chocolate Mocha Greek-Style Yogurt
- 3/4 cup unsweetened cocoa powder
- 1 cup brewed coffee, room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup canned pumpkin puree
- 2 ounces semisweet chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 teaspoon corn syrup (optional for extra shine)
- Preheat oven to 350F. Grease a 12-cup bundt cake pan.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a large saucepan, melt together the butter and yogurt. Once completely melted, transfer to a large mixing bowl.
- Whisk in the cocoa powder, coffee, sugar, and vanilla. Beat in the egg and pumpkin then gradually whisk in the flour mixture.
- Pour the batter into the cake pan and bake 50-55 minutes until the cake is firm, pulled away from the sides of the pan, and a toothpick comes out clean (a few crumbs are ok but shouldn't be wet batter). Cool in the pan for 15 minutes then invert it onto a cooling rack to cool completely.
- For the ganache: Add the chopped chocolate to a heatproof bowl. In a small saucepan, heat the cream and corn syrup if using until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth. Pour over cooled cake then let ganache firm up before serving.