Recipe Background
They only thing truly scary about this Spooky Bundt ™ Cake is how you can't only have one piece! Your mouth will water as you experience the sweet spiciness of the moist pumpkin cake smothered in the rich chocolate ganache. You'll be thrilled to find the chunks of Lindor ® Pumpkin Spice Truffles stuffed within. It's safe to say that the Spooky Bundt Cake will make you feel like a little kid on Halloween!
They only thing truly scary about this Spooky Bundt ™ Cake is how you can't only have one piece! Your mouth will water as you experience the sweet spiciness of the moist pumpkin cake smothered in the rich chocolate ganache. You'll be thrilled to find the chunks of Lindor ® Pumpkin Spice Truffles stuffed within. It's safe to say that the Spooky Bundt Cake will make you feel like a little kid on Halloween!
Ingredients
For the pumpkin cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pure pumpkin
- 15 Lindor Pumpkin Spice Truffles roughly chopped
For the chocolate ganache:
- 1 (3.5-ounce) bar 70% cocoa dark chocolate such as Lindt® Excellence 70% Cocoa Dark Chocolate Bar, chopped
- 1/2 cup heavy cream
- 1 teaspoon corn syrup
Directions
- Preheat the oven to 350 degrees F.
- Coat a 10-inch Bundt pan with nonstick cooking spray.
- In a medium bowl, add the flour, the baking soda, the pumpkin pie spice, and the salt and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and the oil and beat until it is smooth, about 2 minutes.
- Add the eggs, 1 at a time, to the sugar mixture and beat well after each addition.
- Add the vanilla extract to the egg mixture and mix until it is combined.
- Alternating between each, add the flour mixture and the pumpkin to the egg mixture and beat well after each addition.
- Pour 1/2 of the cake batter into the prepared pan and evenly sprinkle with the chopped truffles.
- Evenly pour the remaining batter over the truffle layer, ensuring they are completely covered. Use a spatula to smooth out the top.
- Bake the pumpkin cake until a toothpick inserted into the center comes out clean, about 1 hour.
- Transfer the pan to a wire rack and let the pumpkin cake cool, about 15 minutes.
- Invert the pumpkin cake onto the wire rack and let it cool completely.
- While the pumpkin cake is cooling, in a medium bowl, add the chopped chocolate bar pieces.
- In a small saucepan over medium heat, add the heavy cream and bring it to a gentle boil. Note: Do not let it accelerate to a rapid boil.
- Pour the hot heavy cream over the chopped chocolate bar pieces and let it sit, about 2 minutes.
- Whisk the chocolate mixture until it is smooth and silky.
- Whisk the corn syrup into the chocolate ganache until it is shiny.
- Evenly drizzle the chocolate ganache over the pumpkin cake.
- Slice and serve.
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