Pumpkin Chocolate Chip Bundt Cake


This past weekend was a whirlwind of delicious and sinful Thanksgiving goodies (which are not in anyway Primal) that I will be sharing over the next few days! As life should always go in my opinion, let’s start with dessert! The first is a  pumpkin chocolate chip bundt cake that is delicious both after the Thanksgiving feast, and the next morning for breakfast. 🙂 This cake turned out perfectly moist and full of flavor-a great modern update to the standard pumpkin pie. 

Pumpkin Chocolate Chip Bundt Cake  (Difficulty: Easy; Servings: 12-14)

1 can (or 2 cups) organic pure pumpkin

1 cup canola oil

1/2 cup greek yogurt or sour cream

t tsp. vanilla extract

1 3/4 cups organic granulated sugar

4 organic eggs, room temperature

2 1/2 cups all purpose flour

1/2 cup wheat bran

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. kosher salt

1 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees and butter and flour or spray a 10″ bundt cake pan. With a stand mixer or handheld mixer, combine pumpkin puree, oil, sugar, yogurt and vanilla. When well combined, add eggs one at a time and beat on low until incorporated. Be careful not to beat the batter too much after adding the eggs. In a separate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, and gently whisk to combine. Slowly add the dry ingredients to the wet. Fold the chocolate chips in with a spatula. Pour batter into the prepared pan and bake 40-50 minutes, or until an inserted toothpick comes out clean. Let cake cool 10 minutes, then turn out onto a cooling rack for another 30 minutes or so.

Chocolate Ganache

2/3 cup semi-sweet chocolate chips

3/4 cup heavy cream

1 tsp. vanilla extract

Add chocolate chips to the top portion of a double boiler. Meanwhile, add heavy cream to a small sauce pan and heat on medium-high until bubbling, but do not let cream boil. When cream is hot add to the chocolate and stir until chocolate is fully melted and incorporated. Add vanilla and pour ganache over cooled cake. Let set before serving.


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