Pumpkin Bundt Cake with Chocolate Glaze

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan.

Put 1/2 cup (95g) of the cake mix in the bowl of an electric mixer fitted with the flat beater. Add the eggs and beat on low speed until just combined, about 1 minute. Add the melted butter, increase the speed to medium-high and beat for 3 minutes. Add the remaining cake mix, the pumpkin puree and milk, reduce the speed to low and beat until just combined, about 1 minute.

Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely before serving.

Meanwhile, put the chocolate in a bowl. Pour the cream into a microwavable bowl and heat until it is just beginning to bubble at the edges, about 1 minute. Pour the cream over the chocolate and let stand for 5 minutes, then whisk until smooth. Let the ganache cool for 20 minutes, whisking occasionally. Pour or drizzle over the cooled cake. Serves 16.

Williams-Sonoma Kitchen