Hello! Hope you had a great weekend. My sister Kathy had us over for dinner recently, and she asked me to bring dessert. I have to tell you, this cake was all about not having to go to the store and using what I already had on hand. I had really been craving something with chocolate and pumpkin. I knew I had a chocolate cake mix in my pantry so I was thinking that I'd make a chocolate cake with a pumpkin cheesecake filling but, I didn't have enough eggs. I had to come up with a plan B.
Ingredients For The Cakes
1 Box Chocolate Cake Mix & the ingredients it calls for
Pumpkin Spice Cake
1 Box of either Yellow or White Cake Mix
1 Cup of Canned Pumpkin Puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Ingredients for Chocolate Ganache
1/2 Cup semi-sweet chocolate chips
1/2 Cup heavy cream
Instructions for Chocolate Ganache
Over a double boiler, melt your chocolate chips. Add the cream and whisk until smooth. Let cool in the refrigerator until completely cool. Whisk again before putting it on your cake.
Make the Chocolate Ganache and put in the fridge to cool.
Preheat your oven to 350 degrees.
Spray your bundt pan with non-stick cooking spray.
Make your chocolate cake mix following the instructions on the box.
In a separate bowl, mix the ingredients for the Pumpkin Spice Cake.
Pour half of the Chocolate Cake Batter into the bundt pan.
Spoon in big dollops of the Pumpkin Spice Cake on top of the chocolate cake mix being careful to not let it touch the sides of the pan.
Cover with the remaining Chocolate Cake Batter and bake for about 40 minutes or until a toothpick inserted into the cake comes out clean.
Remove cake from pan when it's done and put it on a cooling rack over a cookie sheet or some wax paper. Let it cool completely before you put on the Chocolate Ganache.