Ashley | Baker By Nature

For the Chocolate Chip Pumpkin Bundt Cake:
Preheat the oven to 325 degrees (F). In a large bowl, whisk the eggs until well combined. Add in both sugars and beat until well combined. 
Beat in the pumpkin, molasses, vanilla, oil, sour cream, and melted browned butter, and whisk until well combined. Set aside until needed. 
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips, mixing just until combined. Set aside. 
Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan. Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 65 to 68 minutes, or until a toothpick inserted in the center comes out clean. 
Pumpkin Bundt Cake Batter in the bundt pan.
Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes. Then invert the cake onto the rack and cool completely, about 2 hours. 



For the Chocolate Glaze:
Finely chop the chocolate and place it in a small heatproof bowl. Set aside. 
Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup, if using.
Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!