1. Preheat oven to 350F. Generously, grease a Bundt pan.
2. Start by making the butter and sugar batter. Beat the butter and both sugars together in a stand mixer for 1 minute on high. Add in the eggs and vanilla extract and mix until combine.
3. Remove half of this batter and pour it into another large mixing bowl.
4. Using the sugar and butter batter in the stand mixing bowl, fold in the pumpkin using a rubber spatula.
5. Continue by folding in the baking powder, gluten free flour, salt and cinnamon, until just combine. Set aside.
6. Start to make the chocolate batter with the remaining butter and sugar base in the other mixing bowl. Fold in the sour cream using a rubber spatula.
7. Continue by folding in the gluten free flour, baking powder, salt, cocoa powder, and chocolate chips until just combine.
8. Pour 1/3 of the pumpkin batter into the greased Bundt pan followed by 1/3 of the chocolate batter. Using a small sharp knife, swirl the batter slightly (if desired) Repeat 2 more times until all the batter has been used. Swirl the final layer of batter if desired.
9. Bake in the center of your preheated oven for 55-65 minutes or until the center is fully cooked. Remove from the oven and let cool on a wire rack for 20 minutes.
10. Carefully run a knife between the edge of the pan and the cooked cake to help it separate from the pan. Invert your pan onto a wire rack and let cool completely – about 1 hour.
11. When the cake has cooled, pour a chocolate glaze on top or leave it plain.

Simple Chocolate Glaze

• 3 tablespoons butter
• 3 tablespoons semi sweet chocolate chips
• 2 tablespoons milk

Melt the butter and chocolate chips together in bowl and stir in the milk. Drizzle over the top of the cake.