Pumpkin Cake with Chocolate Ganache

Double the amount of each cake ingredient if you’d like to stack two bundt cakes together, with the frosting in between the two. If you are doing a single bundt cake, you can slice the cake in two layers by cutting the top part of the cake off. Frost the middle with the cream cheese recipe below, then put the top of the cake back on. Top with chocolate ganache.

In a mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.

Pour batter into a well greased and floured bundt pan.

Bake in a 350 degree F oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping it out onto a rack. Repeat by making a second cake if you want two layers.

Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar (add up to an extra cup to reach your desired consistency) and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly onto the flat part of the cake and top with second cake.

To make chocolate glaze: in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon glaze over top of cake. Allow to set about 15 minutes. Enjoy!