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Ingredients

• 2 1/2 cups Cake flour, see note below
• 3/4 teaspoon Baking soda
• 3/4 teaspoon Baking powder
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1/4 teaspoon Cloves
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 10 tablespoons Butter, unsalted, room temperature
• 1 1/4 cups Sugar
• 2 Eggs, large, room temperature
• 1 teaspoon Vanilla
• 1/2 cup Buttermilk, reduced fat, room temperature
• 1 cup Pumpkin, pure
• 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted, slightly cooled
• 1/4 cup Ghirardelli Semi-sweet Chocolate Chips
• 1/2 cup Cream, heavy
• Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together cake flour, baking powder, baking soda, spices, and salt in a medium bowl.
• Transfer 1 cup of pumpkin batter to a separate bowl and fold in melted bittersweet chocolate until fully incorporated; fold in semi-sweet chocolate chips.
• Let ganache stand for 10 minutes to thicken slightly, then drizzle over the top of the cooled cake. Let set before serving. If desired, serve slices with extra ganache.