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1
Preheat the oven to 350F.
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2
Lightly butter and flour a 6-cup Bundt pan.
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3
Set aside.
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4
Place the butter in the bowl of an electric mixer fitted with the paddle.
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5
Beat on medium speed to just soften.
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6
Add the brown sugar and beat for about 4 minutes, or until very light and creamy.
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7
Reduce the speed to low and add the eggs, one at a time, beating well after each addition.
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8
Add the pumpkin and beat to blend.
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9
Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.
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10
Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.
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11
When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.
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12
Scrape the batter into the prepared pan.
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13
Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.
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14
Remove from the oven and invert onto a wire rack.
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15
Remove the pan and allow the cake to cool to room temperature.
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16
When cool, transfer the cake to a serving plate, placing the decorative side up.
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17
Place the confectioners sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.
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18
Or, for a more elegant cake, omit the dusting and drizzle the cooled cake with Chocolate Glaze.
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19
Cut into slices and serve.
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20
The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.
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21
For the Chocolate Glaze:
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22
Place the chocolate in a heatproof bowl.
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23
Set aside.
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24
Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil.
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25
Immediately remove from the heat and pour over the chocolate.
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26
Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.
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27
When well blended, drizzle over the cooled cake.
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28
Let stand for a few minutes to harden slightly before cutting.
