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Preheat oven to 350 and position rack in center of oven. Grease 9-
or 10-inch springform pan. Cut piece of parchment paper to line
bottom of pan and grease the parchment.
In a medium bowl, whisk together flour, baking powder, baking
soda, salt, cinnamon and ginger.
In a large bowl, with an electric mixer, beat pumpkin, sugar and oil
until well combined. Add eggs. Add 2 cups of the chocolate chips.
Pour batter into prepared pan. Bake 35 minutes or until toothpick
inserted into center comes out clean.
Cool in pan on wire rack for 20 minutes then remove from pan and
cool completely on rack.
Place remaining chocolate chips into a microwave-safe bowl and
microwave in one minute increments stirring in between until
completely melted. Pour melted chocolate over cooled cake and
spread evenly.
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