Yield: 12–16 servings
- 2 ½ cups + 2 Tbsp (315g) all-purpose flour
- 1 cup (198g) granulated sugar
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg, freshly grated
- 1 cup (170g) semi-sweet or bittersweet chocolate chips
- 1 ½ cups (366g) pure canned pumpkin
- 3 eggs, room temp
- ¾ cup (149g) neutral oil
- ½ cup (114g) water
- ¼ cup to ½ cup (72g to 144g) Sunday Night Foods Dark & Decadent Chocolate Sauce
- Heat oven to 350°F. Spray a 10-cup Bundt pan with baking spray; set aside.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix in chocolate chips. Set aside.
- In a medium bowl, mix together pumpkin, eggs, oil, and water.
- In the centre of dry ingredients, make a well, then pour in pumpkin mixture. Mix until just combined.
- Pour batter into prepared Bundt pan, smoothing the surface with an offset spatula or the back of a spoon.
- Bake for 55–65 minutes. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer pan to wire rack. Allow to cool for 10–15 minutes, the invert cake onto wire rack. Allow to cool completely.
- Once cake is totally cool, pour chocolate sauce into a heatproof bowl. Microwave in 10-second increments, stirring after each zap, until you reach a nice, pourable consistency. Pour chocolate sauce over cake.
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