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1
Preheat the oven to 375 F.
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2
Into a mixing bowl, sift together and combine the following: whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
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3
Into a second large mixing bowl whisk and combine the following: pumpkin, egg, granulated sugar, canola oil, milk and vanilla extract.
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4
Slowly blend the flour mixture into the pumpkin mixture, stirring just until the batter is well combined.
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5
Coat an 8-inch by 4-inch baking pan with canola oil cooking spray. Pour the batter into the pan, spreading and smoothing the top with a table knife and ensuring the corners are filled in and the surface is perfectly smooth and even.
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6
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before glazing.
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7
Meanwhile, prepare the chocolate glaze. Into a mixing bowl, add the confectioners' sugar, cocoa powder, water and vanilla extract. Stir until ingredients are well combined. If the glaze is too thick to spread over the cake, add 1/2 teaspoon of water at a time and stir until desired consistency is reached.
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8
Run a table knife along every side of the cake, ensuring cake doesn't stick to the sides of the pan. Turn the pan over onto a tray or cutting board to remove the cake from the pan. Flip the cake so it's right-side-up. Use a small spatula to spread the chocolate glaze all over the top of the cake. Slice and serve.
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9
To store: Cake should remain fresh for about 4 days if stored in an airtight container at room temperature in a cool, dark, dry location.
