Pumpkin Cake with Chocolate Ganache

Want an impressive dessert this fall? Make a double Pumpkin Bundt Cake with Cream Cheese filling and chocolate ganache. Thank you Shugary Sweets

1 cup canned pumpkin puree
⅓ cup sugar
¾ cup brown sugar
½ cup applesauce
2 eggs
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

For the frosting:

4 oz cream cheese, softened
2-3 cup powdered sugar
2 Tbsp milk
2 tsp vanilla extract

For the ganache:

1 Tbsp heavy cream
1 Tbsp milk
¼ cup butter
1 tsp vanilla extract
2 tsp corn syrup
1 oz bittersweet chocolate
1 oz semi sweet chocolate morsels
1 ¼ cup powdered sugar

• In mixer, beat together pumpkin, sugars, applesauce and eggs. 
• Blend in the flour, baking powder and soda, salt, and seasonings.
• Pour batter into well greased and floured bundt pan.
• Bake in a 350 degree oven for about 38-45 minutes. 
• Allow to cool in pan about 5 minutes before flipping 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 and mix for 2-3 minutes.
• Invert one cake so the flat part is facing upwards. 
• Spread frosting evenly on cake and top with second cake. 
• If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. 
• Spread frosting between layers, return top layer above the frosting.
• 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 over top of cake. 
• Allow to set about 15 minutes.