For pumpkin batter:

· 1½ cups pumpkin purée

· 4 large eggs

· ¾ cup vegetable oil

· 1 cup brown sugar, packed

· ¾ cup granulated sugar

· 1tsp vanilla extract

· 2 cups all-purpose flour

· 2tsp baking powder

· 1tsp baking soda

· 2tsp ground cinnamon

· ¼ tsp ground ginger

· ¼ tsp ground nutmeg

· 1/8 tsp ground cloves

· 1tsp salt

For chocolate batter:

· 28gm cocoa powder

· 2tbsp granulated sugar

· 2tbsp strong coffee (or milk)

· 1½ cups pumpkin batter

For chocolate glaze:

· 170gm semisweet or milk chocolate, coarsely chopped

· 120ml heavy cream or full-fat coconut milk)

Method

Preheat oven to 180C. Heavily grease a 10 cup Bundt pan and set aside. For the pumpkin batter, beat pumpkin purée, eggs, oil, brown sugar, granulated sugar and vanilla extract together in a large mixing bowl until well blended. Stir in flour, baking powder, baking soda, spices and salt until smooth and uniform in appearance, then set aside. For the chocolate batter, whisk together cocoa powder, granulated sugar and strong coffee in a medium mixing bowl. Add in the pumpkin batter and stir until uniform, then set aside. In the prepared baking pan, alternate spoonfuls of pumpkin and chocolate batter. Using a knife, swirl the batter by making an "S" shape once around the pan to create a marbled texture.

Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 15 minutes before unmolding and transferring to a cooling rack to cool completely.

For the glaze, heat heavy cream in a small saucepan until steaming. Immediately remove from heat and pour chopped chocolate, allowing the chocolate to melt for about five minutes before stirring until smooth and uniform. Allow glaze to cool until it reaches a thicker consistency. When cake has completely cooled off, pour the glaze evenly over its top. Serve after the glaze has fully set.