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Pumpkin Chocolate Chip Cake with White Chocolate Ganache

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 loaf

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.