Welcome to Wisconsin. Come see what we're cooking.

10.30.15 Pumpkin Chocolate Chip Bundt Cake

10.30.15 Pumpkin Chocolate Chip Bundt Cake

For the record, let me just say that this may be the best cake ever. Bold statement, yes, but hear me out. It’s packed with pumpkin, making it super moist and lovely. It’s perfectly spiced with just the right amount of cinnamon, nutmeg, and ginger for a hint of pumpkin spice flavor (without - like most things labeled pumpkin spice these days - being totally over the top). And most importantly, it’s chock full of melty, delicious dark chocolate chips.

Not long ago, I realized that pumpkin and dark chocolate were a match made in heaven. Not to mention the spices we always associate with pumpkin (cinnamon, ginger and the like) make dark chocolate really sing. Once I figured this out, this cake recipe wasn’t far behind.

Okay, I’ll be honest, this wasn’t a one shot deal. It definitely took me a couple of tries to get this recipe just right. Of course, testing cakes isn’t really a terrible job if you think about it - I can definitely think of worse things. And, really, all that cake testing turned out to be totally worth it, because in the end, I wound up with this most perfect cake. I can only hope you like it as much as I did.

Pumpkin Chocolate Chip Bundt Cake

serves about 12

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ cup (1 stick) butter, room temperature
  • 1 cup sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • 1 15 oz can of pumpkin puree
  • 1 tsp vanilla extract (or better yet, use bourbon)
  • ½ cup plain greek yogurt
  • 1 cup dark chocolate chips

1. Preheat oven to 350 degrees. Grease and flour a bundt pan.

2. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.

3. In a separate, larger bowl, mix together the butter, sugar, and brown sugar until smooth. Beat in the eggs, followed by the pumpkin puree, vanilla extract, and greek yogurt.

4. Add the flour mixture to the pumpkin mixture and stir together until just combined (batter will be thick). Fold in the chocolate chips.

5. Pour the batter evenly into the bundt pan and bake at 350 until top is golden and a toothpick inserted into the cake comes out clean - about 55-60 minutes.

6. Cool cake slightly, then run a knife around the edge, and invert onto a cooling rack to finish cooling before slicing and eating!

11.6.15 Cilantro Lime Hummus {All Whisked Up}

11.6.15 Cilantro Lime Hummus {All Whisked Up}

10.27.15 Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette

10.27.15 Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette