This Chocolate Mocha Pumpkin Bundt Cake is the ideal combination of chocolate, mocha, and pumpkin flavors. It's a rich treat for any occasion, topped with a glaze of rich chocolate ganache.
Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened cocoa powder. 2 tablespoons instant coffee granules. 1 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 cup canned pumpkin puree. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup semi-sweet chocolate chips. 1/4 cup heavy cream. 1/4 cup unsalted butter. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.
Instructions: Preheat your oven to 350F 175C. Grease and flour a Bundt cake pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and instant coffee granules. In another large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir in the pumpkin puree and vanilla extract. Add the dry ingredients to the wet ingredients alternately with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. For the chocolate ganache glaze, heat the heavy cream and 1/4 cup unsalted butter in a saucepan over low heat until the butter melts and the mixture begins to simmer. Remove from heat. Whisk in the powdered sugar, cocoa powder, vanilla extract, and salt until smooth and glossy. Drizzle the chocolate ganache over the cooled Bundt cake, allowing it to drip down the sides. Slice, serve, and enjoy!
