Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup pumpkin purée
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup semi-sweet chocolate chips
  • 0.33 cup heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease the Bundt pan with butter or non-stick spray, ensuring every crevice is covered to prevent sticking.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, ginger, and cloves until no lumps remain.
  3. Stir in the pumpkin purée, oil, eggs, and vanilla extract. Mix until the batter is smooth and a deep chocolate hue.
  4. Gently fold in the chocolate chips using a spatula.
  5. Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the cake to cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.
  7. Heat the heavy cream in the microwave until simmering, then pour it over the chocolate chips. Let sit for 5 minutes, whisk until glossy, and pour the ganache over the center of the cooled cake.