I love this time of year! Especially because of pumpkins. Not only are they fun to decorate with but also delicious to eat. This is a great cake recipe because it's not your "predictable" pumpkin pie, it's a cake! And to top it off, it's covered in chocolate. Does it get much better than this??
4 large eggs, at room temperature
2 c. sugar
1 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking soda
1 Tbsp. pumpkin pie spice
2 c. canned pumpkin PUREE (make sure it says "puree" on the can!!)
1 c. chocolate chips
1 Tbsp. light corn syrup
1 c. heavy cream
To make the cake:
1-Heat oven to 350 degrees
2-Grease and flour a 9 in. bundt cake pan. Set aside
3-Beat eggs and sugar until smooth. Beat in oil. SIFT flour, baking soda, pumpkin pie spice and salt into egg mixture.
4-Fold in dry ingredients and pumpkin puree. Pour batter into prepared pan and bake until a tooth pick inserted in to the center comes out clean. Appx. 50-60 min.
5-Cool in pan on a wire rack for 15 min. Turn over and remove from pan, then let it cool completely before frosting
To make the glaze:
1-Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool at room temperature.
2-Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.