Pumpkin Truffle Bundt Cake with Chocolate Ganache


pumpkin-cake
Serving board with pumpkin marble cake slices on white wooden table, selective focus.

pumpkin truffle bundt cake

I love making bundt cakes, they look so classy and hard to made (which is actually not true, at least my bundle cake recipes are so easy to follow!). Pumpkin will just add to its edgy taste, making it taste so “earthy”. This tunnel shaped cake is always a favorite on our fall family dinner menus. I even love getting a slice of it with milk for my breakfast (if there are any leftovers).

 

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • one 15 oz can pure pumpkin (not pie pilling)
  • 15 LINDOR Pumpkin Spice Truffles roughly chopped

pumpkin truffle bundt cake recipe

 

For the Chocolate Ganache:

  • 4 oz Lindt EXCELLENCE 70% chocolate chopped
  • 1/2 cup heavy cream
  • 1 teaspoon corn syrup

pumpkin truffle bundt cake recipe

Instructions

 

  1. Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. And add in the vanilla extract and mix until combined.
  4. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Pour half of the cake batter into the prepared bund pan. Sprinkle the chopped truffles over the batter. Pour the remaining batter over the truffles, making sure they are all covered. Smooth the top with a spatula.

Phase II

  1. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
  2. While the cake is cooling, make the the chocolate ganache. Place the chopped chocolate in a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, being careful to not let it get to a rapid boil. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Whisk until chocolate ganache is smooth and silky. Whisk in the corn syrup, this will make the chocolate ganache extra shiny.
  3. Drizzle chocolate ganache over the pumpkin bundt cake. Cut into pieces and serve.
  4. Note-cover the cake and keep on the counter for up to 3 days.

For a perfect fall meal try our GANACHE BOURBON BALLS cookie recipe.

Nutritional Info

pumpkin truffle bundt cake nutritional info