Chocolate Pumpkin Cake with Chocolate Ganache

The weather here is finally getting exciting and bearable for the kids and I to be outside without the occasional swipe of the sweat mustache. I wait all year where I can open the windows and enjoy the fresh air that fills my home! Over here at the Boyd Home we get giddy over pumpkin everything...who doesn't? Over the years, I feel like pumpkin has become somewhat of a fad and I feel it's totally acceptable to jump on the pumpkin bandwagon. Pumpkin candles, pumpkin frozen yogurt, pumpkin lotion and soaps, pumpkin donuts...I've even seen pumpkin body spray...totally ok to smell like a pumpkin baked good in public, right?

Growing up, I was not a fan of pumpkin at. all. It's one of those things as kid that made you gag and you thought were only for adults. I think it was the fact that pumpkin baked goods had spices and all I cared about was chocolate. Well as I grew older and my taste buds became more refined, I can't get enough of pumpkin flavored things! Isn't it funny how your taste buds change over time?

My birthday falls on the time frame where it starts to get socially acceptable to bring out the pumpkins. It's like a birthday present to me. Cooler weather and pumpkins. What more can I ask for? One of my very favorite pumpkin baked goods I like to make is my mother's Chocolate Pumpkin Cake! I ask for it every year but this year I wanted to make it myself! It's the easiest  4 ingredient cake you'll ever make! Did I say 4 ingredients? Yes! It's sooo moist and chocolaty (I really had look it up to make sure it was a real word).

Chocolate Pumpkin Cake with Chocolate Ganache

Serves 8-12 people

Preheat your oven to 350

Ingredients:

Cake--

• 1 box of Devil's Food Cake mix
• 1 small can of pumpkin
• 3/4 cup of water
• 1 cup of semi-sweet chocolate chips

Ganache--

• 1 cup of semi-sweet chocolate chips
• 1 cup of heavy whipping cream

Directions:

1. Simply mix together all the ingredients and pour into a prepared baking pan and bake for 20-30 mins. It depends on what pan you use. I like to use a bundt pan for this because I think it makes it look pretty and presentable. A bundt pan I found out takes more time for this cake to bake! I took the whole 30 mins.
2. If you're using a bundt pan, let the cake cool for 10 mins in the pan before you flip it, tap, and lift the pan out. Place it on a wire rack or a cake stand to let cool even more.
3. Prepare your ganache. Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges and then pour over the chocolate. *Watch the cream closely because if it boils too long, it'll boil out of the pan-like it did for me-oops. Let stand until chocolate melts, then whisk until smooth. Let it sit; ganache thickens as it sits but you still want it pourable. Use a gravy ladle to pour it on top of the bundt cake. Let it sit for about 15 mins before you serve. Enjoy!

*Tips for using a bundt pan: to prepare, spray the pan with cooking spray and lightly flour dust the pan and shake out the excess. Make sure all the crevices are sprayed! 

Looking for more of my food diary posts? Go to Instagram and look up #jessiesfooddiary

*Please don't steal my recipes :) Always link or credit my recipes if you use it, thanks!