Preheat oven to 350 degrees. Spray the Brilliance pan with Baker’s joy. Set aside.
In a medium bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, salt, until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine oil, sugar, brown sugar, vanilla extract, eggs and pumpkin puree until it’s all combined.
Gently pour the dry mixture into the stand mixer bowl.
Scrape the sides and bottom of the bowl and mix again.
Pour the batter into the prepared pan. Smooth the top. Pick up and drop the pan so it takes out the air bubbles.
Bake in the oven for 60-70 minutes until inserted toothpick comes out clean.
Rest in the pan for 10 minutes. Then invert the pan and let cool before pouring the ganache.
Chocolate Ganache
Chop the chocolate and add it to a large heatproof bowl. Set aside.
Pour the heavy whipping cream into a microwave safe bowl and heat in the microwave for about 45 seconds-1 minute.
Pour the warm heavy whipping cream over the chocolate and LET IT SIT for 2-3 minutes. Start whisking until everything is smooth.
Allow to cool for about 10-15 minutes. Pour into a bottle and pour the ganache into the crevice of the cake.