Monday, November 30, 2015

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Why I would make a terrible food blogger:

1) It generally only occurs to me that a recipe is good enough to merit its own post after I'm halfway through eating it.

2) If I do try to construct a fancy food presentation for a photo, my children believe that is their cue to stick their faces within one inch of the dish.

Case in point:
It is literally the only time my children want to have their pictures taken.
In fact, my daughter was determined to maul this bundt cake the way a rabid wolf might attack anything that moves. I am not joking when I tell you I threw a handful of M&M's on the kitchen table to distract her and then ran away with the cake in order to take a photo.

In a panic I searched for the perfect backdrop. I knew I had mere seconds to accomplish the task at hand; Elise devours M&Ms with astounding speed and ferocity. I can't imagine where she gets it from.

I finally settled for the rug in our foyer. Yes, the surface on which people wipe their muddy feet was the perfect place to set my scrumptious dessert.

Meanwhile, another child began yelling from the bathroom "COME WIPE MEEE!" Ignoring his cries for the sake of art, I frantically arranged the plates to create the illusion of 2 things we never actually use while eating: tablecloths and restraint.

In a frenzied cold sweat, I positioned myself above my masterpiece and whipped out my camera phone. Unfortunately, despite my feverish pace, I was too slow. I watched as a tiny hand reached past my foot to grab the artfully placed fork just as I snapped the photo. The life of a food blogger is super glamorous, you guys.

This pic proves that all you really need to be a food blogger are some killer Instagram filters.
I'm coming for ya, Joy the Baker.

3) I post a fantastic Thanksgiving recipe the week after Thanksgiving.

It's ok, you could still make it for Christmas. Or for Tuesday. Whenevs.

So glam. So delish. 

My friend Alev made this Pumpkin Bundt Cake several years ago and it was so good I hounded her for the recipe until she gave it up. I've made it every autumn since because I like to steal other people's best recipes and pretend they are mine.

As a food blogger it is important to take lots of close-up pictures, giving the distinct impression that you are a professional baker, and to also hide the fact that the unpictured cake has been completely decimated. 
If my remarkable food photography has not already convinced you to make this dish, please allow me to explain the gloriousness that is bundt cake. Bundt cake is obviously a fabulous dessert, but it's even light and muffin-y enough to pass as a suitable breakfast item. You can skip the ganache if anyone objects to their breakfast being glazed in chocolate. Or you can just not invite those people to breakfast.

Also, pumpkin counts as a vegetable so you could totally eat this for dinner too.

Finally, did you know that 'ganache' is harder to say than make?? Seriously, SO easy. You will be ganaching all the food after this.

There. I hope I've convinced you. I'll just leave you with this one final, stunning photo and accompanying recipe. Now if you'll excuse me, I'm sure "Martha Stewart Living" will be calling any minute.


Preheat oven to 350 degrees. In a mixing bowl combine: 3 cups flour, 2 cups sugar, 2 tsp baking soda, 2 tsp baking powder, ½ tsp salt, ½ tsp cinnamon

Add the following and blend until well mixed: 1 cup melted butter, 4 large eggs, 2 cups pumpkin purée

Stir in: 1 (12 oz.) package of chocolate chips

Bake in well-greased bundt pan for 1 hour until toothpick comes out clean.  Remove from pan and cool.


Bring 1 cup heavy cream to a boil, pour over 8 oz bittersweet chocolate (do not use chocolate chips). Cover with foil for 5 minutes, then whisk together. Pour over the cooled cake!

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