Chocolate-Pumpkin Layer Cake

Ingredients

• 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
• 2 cups flour, more for dusting
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 3 eggs
• 1 ½ cup plain pumpkin purée, canned, frozen or fresh
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 2 ½ cups confectioners’ sugar
• 10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    901 calories; 52 grams fat; 28 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 102 grams carbohydrates; 8 grams dietary fiber; 70 grams sugars; 10 grams protein; 117 milligrams cholesterol; 296 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8-12 servings

Preparation

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.

1 hour 30 minutes