This decadent cake is a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there's loads of chocolate in every bite.
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup canola or vegetable oil
1/4 cup sour cream (Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 teaspoon butter extract, optional
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional
1 cup semi-sweet chocolate chips
2/3 cup semi-sweet chocolate chips
1/4 cup cream or half-and-half
1/2 teaspoon vanilla extract
optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur
Cake - Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray or grease and flour the pan; set aside.
In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don't have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky.
Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher).
Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
Chocolate Ganache - Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy. Cake will keep for up to 5 days in an airtight container at room temperature.