To make a pumpkin chocolate cake, create a batter from flour, cocoa, pumpkin, butter, sugar, heavy cream and a variety of flavorings. Then, pour this batter into a Bundt pan, and bake it for 40 minutes before topping it with a glaze made from brown sugar, butter and more cream.
Begin by preheating the oven to 350 F. Grease a 9-inch Bundt pan, and set it aside. In a mixing bowl, combine 2 2/3 cup all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 1/2 tablespoons pumpkin pie spice, 2 teaspoons baking powder and 1 teaspoon baking soda. In a separate bowl, beat together 3/4 cup butter, 2 cups sugar, 1/3 cup applesauce, 3 beaten eggs, 1/2 cup heavy cream and 15 ounces of pumpkin. Add the wet mixture to the dry mixture, and stir just until combined. Pour the batter into the greased Bundt pan.
Bake the cake for 40 minutes or until a toothpick inserted into its center comes out clean. Place it on a wire rack to cook. When cool, invert the cake onto a plate. Prepare a glaze by combining 1 cup brown sugar, 1/3 cup heavy cream and 1/2 cup butter in a saucepan. Bring this mixture to a boil while stirring, and cook until the sugar dissolves. Add 1 cup confectioner's sugar, mix well, and pour the glaze over the cake.