Spooky Bundt™ Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 10-inch Bundt pan with nonstick cooking spray.

Step 3 -In a medium bowl, add the flour, the baking soda, the pumpkin pie spice, and the salt and whisk to combine.

Step 4 -In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and the oil and beat until it is smooth, about 2 minutes.

Step 5 -Add the eggs, 1 at a time, to the sugar mixture and beat well after each addition.

Step 6 -Add the vanilla extract to the egg mixture and mix until it is combined.

Step 7 -Alternating between each, add the flour mixture and the pumpkin to the egg mixture and beat well after each addition.

Step 8 -Pour 1/2 of the cake batter into the prepared pan and evenly sprinkle with the chopped truffles.

Step 9 -Evenly pour the remaining batter over the truffle layer, ensuring they are completely covered. Use a spatula to smooth out the top.

Step 10 -Bake the pumpkin cake until a toothpick inserted into the center comes out clean, about 1 hour.

Step 11 -Transfer the pan to a wire rack and let the pumpkin cake cool, about 15 minutes.

Step 12 -Invert the pumpkin cake onto the wire rack and let it cool completely.

Step 13 -While the pumpkin cake is cooling, in a medium bowl, add the chopped chocolate bar pieces.

Step 14 -In a small saucepan over medium heat, add the heavy cream and bring it to a gentle boil. Note: Do not let it accelerate to a rapid boil.

Step 15 -Pour the hot heavy cream over the chopped chocolate bar pieces and let it sit, about 2 minutes.

Step 16 -Whisk the chocolate mixture until it is smooth and silky.

Step 17 -Whisk the corn syrup into the chocolate ganache until it is shiny.

Step 18 -Evenly drizzle the chocolate ganache over the pumpkin cake.

Step 19 -Slice and serve.