Recipe: Pumpkin Chocolate Chip Ciambella WIth Ganache Topping


End your autumn supper on a deliciously sweet note.

By: Rossella Rago, Cooking with Nonna 

Ingredients

For 10 people

To make the cake:

  • 2 cups all purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup olive oil
  • 1 1/2 cups packed light brown sugar
  • 1 – 15 ounce can of pumpkin
  • 4  large eggs
  • 1 tablespoon vanilla extract or 2 bags Italian Vanilla powder
  • 2 cups mini semisweet chocolate chips

For the Ganache Topping:

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • sprinkles for decorating

Directions

  1. To Make the Cake:
    1. Preheat your oven to 350 degrees.
    2. Spray a bundt pan with baking spray or grease with butter.
    3. In a mixing bowl whisk together the flour, corn starch, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
    4. In another mixing bowl, whisk together the oil, brown sugar, eggs, pumpkin and vanilla.
    5. Add the dry ingredients to the wet a little at a time and stir with a spatula until the dry ingredients are just absorbed. Do not over mix. Fold in the chocolate chips.
    6. Pour into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean.
    7. Cool the cake in the pan for 10 minutes and then invert it onto a plate. Cool completely before frosting.
  2. To Make the Ganache Topping:
    1. Place the chocolate chips in a small bowl.
    2. Put a small saucepan over a medium flame and heat the heavy cream until it is barely boiling. Pour the heavy cream over the chocolate and let sit for one minute.
    3. Whisk with a fork until the chocolate is smooth and shiny. Let cool for 10-15 minutes as the ganache thickens.
    4. Pour over the cake and decorate with sprinkles.

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