Double Chocolate Pumpkin Bundt Cake

Ingredients:

• 1 ½ cups of all-purpose flour,
• ¾ tsp. ground cinnamon,
• ½ tsp. ground ginger,
• ¼ tsp. ground cloves,
• ¼ tsp. ground all-spice,
• ¼ tsp. ground cardamom,
• ½ tsp. salt,
• 1 tsp. baking powder,
• ½ tsp. baking soda,
• 2 large eggs,
• 1 cup granulated sugar,
• ½ cup unsalted butter, melted,
• ½ cup buttermilk,
• 2 tsp. vanilla extract,
• 1 ½ cup pumpkin purée,
• 4 oz dark chocolate, melted,
• 2 Tbsp. unsweetened cocoa powder,
• 3 oz white chocolate,
• ¼ cup whipping cream,
• 1 Tbsp. light corn syrup.

Method:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, spices, baking powder, baking soda, and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
5. Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
6. Add the two batters to the pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
7. In a small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand for 3 minutes. Add corn syrup and stir until smooth. Drizzle over cake. 

This is not last minute cake, the best on next day.
 *Sources: Better Homes and Gardens