Ingredients

• One box (15 ounces) gingerbread cake mix
• 1/2 cup heavy cream
• 2/3 cup water
• 1/4 vegetable oil
• One egg
• 1/2 teaspoon pumpkin spice

Ganache ingredients

1/2 cup heavy cream
Four tablespoons unsalted butter, cut into small pieces
Three tablespoons of granulated sugar
Two tablespoons of cocoa powder
1/2 tablespoon of salt
Eight oz. chocolate chunks (cut into small pieces).
1/2 tablespoon vanilla extract

Directions

• Preheat oven (350 degrees Fahrenheit)
• Prepare one 8×2 1/2 inch round cake pan.
• In a large bowl, mix heavy cream, water, vegetable oil, egg, pumpkin spice, and cake mix until the mixture is well blended.
• Pour batter into prepared pan and bake mixture until golden brown. Or when a tester inserted in the center comes out clean. (50-60 minutes). 
• Then, transfer cake to a wire rack and let it cool for 15 minutes and remove from pan.

How to make ganache

• In a medium saucepan, bring cream, butter, sugar, salt, cocoa powder, and chocolate to a boil. Stir vigorously until the chocolate melts, and the mixture is smooth.
• Remove from heat and cool until the mixture thickens (25-30 minutes).
• Then pour ganache over cake. Use an offset spatula to smoothen the mixture over the cake.
• Allow ganache to set before serving.