Pumkin Bundt Cake With Chocolate Ganache

Name: Pumkin Bundt Cake With Chocolate Ganache
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1 smaller hokkaido pumpkin, shredded; 400 g (4 cups) se,i-coarse spelt flour; 200 g (1 cup plus 1 tbsp) brown sugar; 3 eggs; 200 ml (3/4 cup plus 1 tbsp) canola oil; 200 ml (3/4 cup plus 1 tbsp) milk; 2 Tbsp. cocoa powder; 2 Tbsp. baking powder; butter and extra flour; 80 g (2 3/4 oz) dark chocolate, cut into small pieces; 60 ml (1/4 cup) heavy cream; almond and cranberry for topping

by Confession of a Cooking Freak

1 bundt cake

50 min

This bundt cake has everything we could wish for in an autumn dessert - soft pumkin marbled cake with the most perfect fudgy chocolate ganache, topped with some cranberries and crunchy almonds. And the best part about this recipe if you’re not a fan of pumpkin:

1, just try it anyway, because i can guarantee that this recipe will change your mind

2. if I still couldn’t convince you, feel free to replace the pumpkin with shredded carrots.

P.s.: if you decide to give the recipe a go, make sure you don’t overbake it, even if it looks a little bit raw because you can easily dry it out.

pumkin bundt cake with chocolate ganache

Pumkin Bundt Cake With Chocolate Ganache

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Recipe details

Yield 1 bundt cake
Time spent: Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the cake

1 smaller hokkaido pumpkin, shredded
400 g (4 cups) se,i-coarse spelt flour
200 g (1 cup plus 1 tbsp) brown sugar
3 eggs
200 ml (3/4 cup plus 1 tbsp) canola oil
200 ml (3/4 cup plus 1 tbsp) milk
2 Tbsp. cocoa powder
2 Tbsp. baking powder
butter and extra flour

For the ganache

80 g (2 3/4 oz) dark chocolate, cut into small pieces
60 ml (1/4 cup) heavy cream
almond and cranberry for topping

Instructions

Grease the bundt cake form with butter and thinly sprinkle some flour all over.
Mix the shredded pumkin with the flour, baking powder, sugar, eggs, oil and milk. Pour one half of the batter into the form. Add the cocoa powder into the rest and pour that into the form too.
Bake the cake for 40 minutes at 180C.
Heat the heavy cream until almost boiling. Pour it over the chocolate, cover it and leave it for a couple minutes. Mix it until it becomes fully homogene.
When the bundt cake is cooled, decorate it with the chocolate ganache (if it becomes too thick and stiff, warm it up in the microwave), almonds and cranberry.

Comments

Stephanie Baca on Sep 28, 2021
Thank you for this recipe, however I believe your first ingredient is a typo.
- "1 smaller hokkaido, shredded"
I did some Googleing and found out that Hokkaido is one of two things:
1- Hokkaido, the northernmost of Japan’s main islands.
2- A dried Squid Snack.
7 Reply
- See 2 previous
- Confession of a Cooking Freak on Sep 30, 2021
  
  Heyyy :)) thank you for your comment! Where I live hokkaido is a type of pumkin, but you can use regular pumkin instead if you can’t find any in the store😊
  
  3
- Christina on Oct 17, 2021
  
  It says "Hokkaido pumpkin". What was confusing about that?
  
  3
- Deonna Hotovec on Oct 19, 2021
  
  I have never used shredded pumpkin. Do you just peel it and shred the pulp like zucchini in zucchini bread?
  
  2
Elizabeth Angell on Oct 17, 2021

Can you use puried pumpkin from a can and if yes how much?

29 Reply
- Tina Johnson on Oct 17, 2021
  
  Yes, how much puréed pumpkin?
  
  Like
- Tina Johnson on Oct 17, 2021
  
  I would presume a 15 oz can😁
  
  4