Wiltshire's recipe for pumpkin chocolate chip bundt cake with ganache glaze:
Serves 10 to 12
Bundt cake
- 2 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon ground cloves
- 1 15-ounce can solid-pack pumpkin
Chocolate glaze
- 1 ½ cups semisweet chocolate chips
- 3 ounces butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the bundt cake: Preheat oven to 350 degrees. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, chocolate chips, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased 10-inch fluted tube pan. Bake 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes before inverting onto a wire rack. Remove pan and cool completely before glazing.
For the chocolate glaze: While the cake cools, make the shiny chocolate glaze. In a double boiler over hot, but not boiling, water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth. Add vanilla and salt. Spread warm glaze over top of cake, letting it drizzle down the sides. Got extra glaze? It's delicious on ice cream!