Spiced Pumpkin & Yogurt Bundt Cake with Chocolate Ganache

finished 1

Here’s another wonderful fall recipe for you! This time I pair chocolate with pumpkin and add orange&brown colored chocolate candies to decorate the cake. Perfect for any upcoming Halloween party. Or skip the candy and make mini bundt cakes for an elegant dinner party.

To start: Preheat the oven to 350°F and spray your bundt pan liberally with cooking spray, set aside.

In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin spice and salt, set aside.
In a large bowl whisk the sugars, egg yolks and oil together until the sugars dissolve. Then add the yogurt, pumpkin and extracts and whisk to combine. Gently, in thirds, fold in the dry ingredients, set aside.

In another medium bowl, beat the egg whites until they have stiff peaks. Add 1/3 of the egg whites to the batter and mix until incorporated. Then add half of the remaining egg whites and very gently fold them in, followed by the rest of the egg whites.

Pour into the prepared bundt pan and bake 30-40 minutes, until an inserted toothpick comes out clean. Let it rest for 5 minutes then invert the cake onto a cooling rack to finish cooling.

Once the cake(s) are cooled, make the Spiced Ganache topping. In a double-boiler melt all (except chocolate candies) the ganache ingredients together, drizzle over the cake and top with chocolate candies (optional). Let sit at room-temperature for a couple hours (or 30 minutes in the fridge) to let the ganache set. Store in the refrigerator but be sure to let it sit out to warm up prior to eating it.

ganache topping

You can also make mini bundt cakes instead of one big cake. Bake 10-15 minutes, let rest 5 minutes then invert onto a cooling rack. Top with ganache.

finished 2a



Cake batter:
3cups all-purpose flour
2tsp baking soda
1tsp baking powder
2.5tsp pumpkin pie spice
3 eggs, room temperature
1/4cup sugar
1/2cup orange sugar
1/2cup brown sugar
1cup plain Greek yogurt
15oz (1 can) pumpkin puree (not pie filling)
3/4cup vegetable oil
2tsp almond extract
2tbl vanilla extract
1/4tsp salt

Spiced Ganache:
1cup semi-sweet chocolate
1/2cup heavy cream
1/4tsp pumpkin pie spice
2tbl orange and brown chocolate candies (optional)

Categories: Cakes, Dessert | Tags: , , , , , , , , , , , , , , | 1 Comment

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One thought on “Spiced Pumpkin & Yogurt Bundt Cake with Chocolate Ganache

  1. Pingback: Chocolate and Pumpkin Marbled Muffins | Emily's Kitchen

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