This Pumpkin Chocolate Chip Cake is moist, spongy, and full of milk chocolate chips, fully covered in white chocolate ganache. This is a perfect pumpkin season treat and will make you want to use pumpkin puree throughout the year just to bake this cake and indulge!
This was my first time baking this pumpkin chocolate chip cake using a baking mold rather than a metal pan! For baking, I placed the mold onto a sheet pan so it was easier to place into the oven and remove after baking! It worked well but I really want new pumpkin-shaped metal pans! I’ll be on the look out for them and they will be for keeps for many years to come. I might even start a collection of pumpkin-shaped bakeware because I’m that into pumpkin everything! Love the pumpkin season!
Pumpkin Chocolate Chip Cake with White Chocolate Ganache
Ingredients
Pumpkin Chocolate Chip Cake
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1/3 cup vegetable oil or olive oil I used olive oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/4 cup flour
- 2/3 cup milk chocolate chips
White Chocolate Ganache
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
Pumpkin Chocolate Chip Cake
- In a large mixing bowl, beat eggs and sugar until blended, approx. 2 minutes on medium speed. Add pumpkin puree, oil, vanilla extract, and mix until fully blended.
- Add all dry ingredients (save chocolate chips for later) mix until combined.
- Fold in chocolate chips.
- In a greased loaf pan or baking pans of your choice like my pumpkin mold, bake at 350 F for 30-40 minutes until toothpick comes out clean from the centre of the loaf/cake. Cool before slicing!
White Chocolate Ganache
- In a microwaveable bowl, heat up chocolate chips and heavy cream every 10-15 seconds, stirring each time until fully melted and smooth.
- Let it cool down a bit before using, otherwise it'll be too runny and will drip down cake too quickly.
I wish I had pictures of the white chocolate ganache but it was a really easy process making it so I’m sure it’ll work out for you! The white chocolate ganache did not use any butter which meant it set and hardened better and faster. I love this recipe and hope you enjoy using it too. My Christmas Wishlist is to get a cooling rack that can be used for icing ganache so that the excess ganache can drip through the metal rack and into a sheet pan. It’ll level up my ganache cakes in looks but the taste is there almost always. Hope you enjoy baking this cake as much as I did!
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