-
In a heavy sauce pan, heat your butter on medium heat.
-
Watch your butter carefully as it begins to brown (about 5 minutes).
-
Once you begin to smell a nutty scent, remove butter from heat and allow to cool for 5 minutes.
-
Preheat your oven to 350 degrees.
-
In your mixer fitted with the paddle attachment, combine browned butter and sugar until creamy.
-
Add eggs, one at a time, until mixed.
-
Add vanilla and pumpkin and mix to combine.
-
In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
-
Gradually mix flour mixture with butter mixture until fully incorporated.
-
In a small bowl mix 1 tablespoon flour with chocolate chips.
-
Fold chocolate chips into the pumpkin batter.
-
Generously spray a bundt pan or two 9 inch baking pans with nonstick cooking spray.
-
Pour batter into pan(s) and bake.
-
For the bundt pan, bake for 45-50 minutes and for the 9in baking pans bake for 22-25 minutes, or until a toothpick is inserted and when removed is clean.
-
When you remove from the oven, allow cake to cool in pan for 10 minutes.
-
Then, loosen the edges of the cake with a knife and turn over on a baking sheet to cool completely.
-
Once cooled, make the ganache.
-
In a small saucepan, melt the chocolate, butter and cream on low until smooth.
-
Allow to cool for about 4 minutes before pouring it over the cooled cake.