Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1 cup (245g) pumpkin puree
  • 2 large eggs (100g)
  • 1/2 cup (115g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 6 oz (170g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) butter, room temperature
  • 1/4 tsp (1g) salt

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, salt, cinnamon, and ginger until no clumps remain.
  2. Add the pumpkin puree, eggs, melted butter, and vanilla extract directly into the dry mixture.
  3. Using a spatula, fold the ingredients together until just combined; stop immediately when no flour streaks remain to avoid over-mixing.
  4. Pour the batter into a greased 10-inch Bundt or cake pan and smooth the top with a spatula.
  5. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes.
  6. Insert a skewer into the center; the cake is done when it comes out with a few moist crumbs attached but no raw batter.
  7. Prepare the glaze by heating heavy cream and pouring it over chopped semi-sweet chocolate; stir in room temperature butter and salt until glossy, then pour over the cooled cake.