It’s the first day of fall, ya’ll. And we all know what that means; people are adding a can of pumpkin into every dish they bake. Well, I’m one of those people too. Why is it that pumpkin doesn’t really sound very appealing any other time of year? Maybe it takes us 3 whole seasons just to get past it’s overuse. But this, THIS is good stuff. Best pumpkin cake I’ve ever had; packed with rich flavors. I love using chocolate two ways, both woven throughout the cake and a chocolate ganache on top. If you’re feeling healthy, Greek yogurt may be substituted for sour cream. And if you’re feeling sinful, feel free to add a couple of tablespoons of chocolate or coffee liqueur into the ganache.
Preheat oven to 350. Spray a 12 cup bundt pan or tune cake pan with cooking spray and set aside. I used a spring loaded pan and it made my life so much easier. In a large bowl combine eggs, pumpkin puree, sugar, oil, Greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, allspice, and cloves. Whisk to combine until smooth.
Add in the flour, baking soda, and salt and stir until just combined. Do not overmix. Gently fold in the chocolate chips.
Pour mix into prepared cake pan. Slam the pan onto the counter once or twice to release any air bubbles.
Bake for 38-42 minutes, or until top is set (it’s okay if it cracks a little), or until toothpick inserted in the middle comes out clean. Let cake cool in pan for 20 minutes before inverting onto a cooling rack to cool completely. Looks nice enough as is, but let’s make it prettier.
While cake is cooling, prepare your ganache. In a small microwave safe bowl, heat the cream for about 1 minute, or until it starts to bubble. Pour hot cream over chocolate and let stand 1 minute. Whisk vigorously until smooth. Add in vanilla and whisk to combine. Set the bowl aside for 4 minutes to let ganache cool and thicken. Whisk ganache briefly before drizzling over the cake. The cake will keep up to 5 days in an airtight container at room temperature.