Chocolate-Pumpkin Layer Cake

By Florence Fabricant Adapted from John Down, Christopher Norman Chocolates Time: 1 1/2 hours plus cooling 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.

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

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