CHOCOLATE PUMPKIN LAYER CAKE

 

  • Cooking Time: 90
  • Servings: 8 to 12 servings
  • Preparation Time:

Ingredients

  • 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
  • 2 cups flour, more for dusting
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 2 1/2 cups confectioners’ sugar
  • 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
  • 1 teaspoon vanilla extract.

Directions

  • To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.
  • Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.
  • Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.
  • 1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
  • 2. Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
  • 3. Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
  • 4. In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.
  • 5. Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

Notes

Categories: Cake  Thanksgiving 

Author Credit: Florence Fabricant

Website Credit: http://www.nytimes.com/slideshow/2008/11/11/dining/20081112-THANKSGIVING_13.html

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