Irresistible Pumpkin Cake with Chocolate Ganache in 3 Steps

Oh, friends, let me tell you about my absolute favorite fall baking moment – pulling this gorgeous pumpkin cake with chocolate ganache out of the oven. That first whiff of cinnamon and pumpkin spice mingling with rich dark chocolate? Pure magic. I’ve been making this recipe every October since my college days, when I discovered that pumpkin and chocolate are a match made in dessert heaven. The cake stays incredibly moist thanks to real pumpkin puree, and that glossy ganache topping? It’s like silk for your taste buds. Trust me, this isn’t just another pumpkin dessert – it’s the cozy hug of autumn in cake form.

Why You’ll Love This Pumpkin Cake with Chocolate Ganache

Oh, where do I even begin with why this cake is pure happiness? First off, that texture – it’s like biting into a cloud that’s been hugged by autumn. The pumpkin keeps it ridiculously moist (no dry cake disasters here!), and the ganache? It’s the kind of rich that makes you close your eyes for a second just to savor it.

But wait, there’s more! This cake is:

• Super simple – no fancy techniques, just good old-fashioned mixing and baking
• A crowd-pleaser that’ll have your friends begging for the recipe
• The perfect excuse to break out your favorite fall tableware
• Basically autumn in dessert form – cozy spices meet decadent chocolate

I’ve served this at everything from Thanksgiving dinners to casual coffee dates, and every single time? Empty plates and happy faces. That’s the real magic right there.

Ingredients for Pumpkin Cake with Chocolate Ganache

Okay, let’s raid the pantry! The magic happens when we combine these simple (but mighty important) ingredients just right. I’ve learned through many trials that quality matters here – no skimping on that chocolate, friends!

• 2 cups all-purpose flour – spoon and level it, don’t scoop!
• 1 tsp baking powder + 1 tsp baking soda – yes, we need both!
• 1 tsp cinnamon + ½ tsp nutmeg – my secret warmth duo
• ½ tsp salt – just enough to make flavors pop
• 1 cup pumpkin puree – real stuff, not pie filling
• 1 cup granulated sugar + ½ cup brown sugar – the perfect sweet balance
• ½ cup vegetable oil – keeps it crazy moist
• 2 large eggs – room temp, please
• 1 tsp vanilla extract – the good stuff

For that glorious ganache:

• 1 cup heavy cream – cold is fine

8 oz dark chocolate – chopped small (I use 60-70% cacao)

See? Nothing too wild, but each one plays a special role in creating cake magic.

How to Make Pumpkin Cake with Chocolate Ganache

Okay, baking buddies, let’s dive into the fun part! This pumpkin cake comes together like magic, and I promise it’s easier than it looks. Just follow these steps (and maybe lick the bowl after – I won’t tell).

Preparing the Pumpkin Cake Batter

First things first – grab two mixing bowls. In one, whisk together all your dry ingredients (that’s the flour, baking powder, baking soda, cinnamon, nutmeg and salt). In the other bowl, go wild with the wet stuff – beat the pumpkin puree, both sugars, oil, eggs and vanilla until it’s beautifully smooth. Now here’s the key: gently fold the dry ingredients into the wet mixture. Stir just until combined – no overmixing! A few small lumps are totally fine. You’ll end up with this gorgeous orange batter that smells like autumn happiness.

Baking and Cooling the Cake

Pour that beautiful batter into your greased 9-inch pan and pop it in a 350°F oven. Set your timer for 35 minutes, but start checking at 30 – oven temperatures can be sneaky! The cake is done when a toothpick comes out clean (no wet batter) but with maybe a crumb or two sticking to it. Let it cool in the pan for 10 minutes, then transfer to a wire rack. This cooling step is crucial – if you pour ganache on a hot cake, you’ll get a melty mess!

Making the Chocolate Ganache

While the cake cools, let’s make that dreamy ganache! Heat your cream until it just starts simmering (little bubbles around the edges). Pour it over your chopped chocolate and let it sit for 2 minutes – patience! Then stir gently until it turns into this glossy, velvety masterpiece. If you rush this part, your ganache might seize up. Pro tip: use a rubber spatula to spread it over the cooled cake in beautiful swirls.

Tips for the Best Pumpkin Cake with Chocolate Ganache

After making this cake more times than I can count, I’ve learned all the little tricks that take it from good to “Oh my goodness, can I have the recipe?” level amazing. First – room temperature eggs! They incorporate so much better into the batter. And sifting those dry ingredients? It makes the texture dreamy light.

For the ganache: if it’s too thin, let it sit 10 minutes before pouring. Too thick? Add cream a teaspoon at a time. My favorite trick? Make extra ganache to serve warm alongside slices – because more chocolate is always the answer.

Oh! And for perfect slices, dip your knife in hot water between cuts. You’re welcome.

Pumpkin Cake with Chocolate Ganache Variations

Want to play with this recipe? Oh honey, I do it all the time! Sometimes I swap the dark chocolate ganache for white chocolate – it looks stunning against the orange cake. Feeling fancy? Toast some pecans and press them into the sides before the ganache sets. For spice lovers, add a pinch of cloves or ginger to the batter. My friend Mike swears by adding a tablespoon of espresso powder to the dry ingredients – says it makes the chocolate sing. The possibilities? Endless!

Serving and Storing Pumpkin Cake with Chocolate Ganache

Okay, here’s the deal – this pumpkin cake tastes best at room temperature when all those cozy spices can really shine. I usually let it sit about 30 minutes after adding the ganache before slicing (the hardest wait of my life, honestly). For extra wow factor, dust with a little cinnamon or top with edible flowers if you’re feeling fancy.

Leftovers (ha! As if!) keep beautifully in an airtight container at room temp for 3 days. The ganache stays glossy and the cake stays moist – magic! You can refrigerate it, but bring slices back to room temp before eating. Cold cake? No thank you!

Nutrition Information for Pumpkin Cake with Chocolate Ganache

Okay, let’s be real – we’re not eating cake for the health benefits! But for those who like to know, here’s the scoop per serving: about 380 calories with 3g fiber from all that pumpkin goodness. The numbers will dance a bit depending on your exact ingredients – that’s baking for you! Pro tip: if you’re sharing, just cut slightly smaller slices… or don’t, because life’s too short for tiny cake portions.

Frequently Asked Questions

Can I use canned pumpkin puree?
Absolutely! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling (which has added spices and sugar). I keep a few cans in my pantry for impromptu baking emergencies – they work just as well as homemade!

Why is my ganache grainy?
Don’t panic! This usually happens if the cream was too hot or you stirred too vigorously. Next time, let the hot cream sit on the chocolate for 2 full minutes before gently stirring. If it happens? Strain it through a fine mesh sieve – saves the day every time!

Can I make this cake ahead?
You sure can! Bake the cake up to 2 days in advance (wrap tightly in plastic). Make the ganache fresh the day you’re serving though – it loses its gorgeous shine if refrigerated too long. The assembled cake keeps beautifully at room temp for a day!

Can I freeze leftovers?
Oh honey, I’ve never had leftovers! But yes – wrap slices well in plastic wrap, then foil. Thaw at room temp when cravings strike. The texture stays perfect!

Print