Pumpkin bundt cake with chocolate glaze | Jernej Kitchen

Ingredients

• 400 g all-purpose flour (3 cups + 5/8 cup or 14.1 oz)
• 1 tsp baking powder
• 1 tsp ginger powder
• 1 tsp cinnamon powder
• 1 tsp cloves powder
• 115 g melted butter (1 stick or 4 oz)
• 210 g sugar (1 cup + 1 tsp or 7.4 oz)
• 3 tbsp light brown sugar (for example Light Muscovado)
• 3 tbsp Molasses Sugar
• 3 eggs
• 500 g pumpkin purée (2 cups + 1/4 cup or 17.6 oz)
• 1 tsp lemon zest
• 2 tbsp unsweetened cacao powder
• 140 g milk chocolate (approx. 40% - 45% cacao)
• 1 tbsp butter
• 40 g chopped almonds (1/2 cup)