Preheat your fan oven to 160°C or 325°F. Heavily grease your bundt pan of preferred design, approx. 25 cm (10 inch) size. If you end with leftover batter, that's fine. Not all bundt cakes are the same - just make some extra cupcakes. :)
In a medium sized bowl sift and combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In another bowl, whisk together sugars and eggs until lightly pale and fluffy. Add vegetable oil, butternut squash/pumpkin puree, vanilla extract and whisk until everything is combined.
Add the flour and spices mixture to your wet ingredients. Mix together using a whisk just until everything is fully combined. Combine chocolate chips with a little bit of flour (a couple of teaspoons), so that they don't sink on the bottom of the cake. Add the coated chocolate chips to the batter and stir everything with a silicone spatula until incorporated.
Pour the cake batter into the prepared pan filling it ¾ of the way full. Bake for 45-50 minutes or until until skewer inserted in the middle comes out with a few moist crumbs (not traces of uncooked batter). Do not overbake it, it will continue to bake after you pull it from the oven.
Once it's done, leave it to cool in the pan on a cooling rack before trying to take it out of the pan, to avoid cracking.
Leave the cake to cool completely before drizzling it with chocolate ganache glaze.
for chocolate ganache glaze:
Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate/chocolate chips. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.
Not all ovens are the same. I suggest to check the cake at 40 min mark and then adjust the baking time accordingly. Get to know your oven!
If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking!
The cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.