Chocolate Ganache Cake

• 1/4 c Chocolate Chips + 1/2 c extra (for ganache)
• 2/3 c Pumpkin puree
• 1 t Vanilla
• 1/4 c Oil
• 2 T Ground Flax Seeds
• 1 Egg
• 1¼ c Flour
• ¼ c Cocoa Powder
• 1.5 t Baking Soda
• 1/2 t Baking Powder
• 1/4 t Salt
• 1.5 t Cinnamon
• 1/4 t Nutmeg
• Pinch of Cloves
• Candied Ginger
• 3 T Margarine
• ¼ c Soymilk

(+ See below for Icing Options)

• Preheat oven to 350, grease or spray a 9x9 pan.
• Melt chocolate chips in a double boiler.
• Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
• Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
• 
  
• Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
• 
  
• Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
• Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven

Coconut Icing:

-coconut flakes

-top thick portion of coconut milk

-vanilla

-coconut sugar to taste
Blend together to the consistency you like.

....See photos for other decorative ideas!