Pumpkin Spice Cake With Chocolate-Pecan Filling
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cardamom1 tsp
Ground Allspice1 tsp
Salt1 cup
Sugar2 tsps
Orange Zest (grated)1 tbsp
Vanilla Extract4 large
Egg (at room temperature)1.25 cups
Vegetable Oil2 cups
Pecan (toasted and chopped)1 tbsp
Unsweetened Cocoa Powder2 tsps
HoneyDirections:
1
Let cool completely, then fold in the pecans
2
Cover and refrigerate until firm but spreadable, about 1 hour
3
Make the cake: Preheat the oven to 350 degrees F
4
Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper
5
Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside
6
Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute
7
Add the eggs, one at a time, beating until each one is incorporated
8
With the mixer running, add the vegetable oil in a steady stream
9
Add the flour mixture and mix just until incorporated
10
Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter
11
Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes
12
Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely
13
Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes
14
Carefully whisk in the cream and cook, whisking, until smooth
15
Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes
16
Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth
17
Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers
18
Put 1 layer on a platter; spread one-third of the pecan filling on top
19
Layer the remaining cakes and filling on top, ending with cake
20
Refrigerate until set, about 1 hour
21
Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl
22
Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth
23
Let cool to room temperature, then spread on the cake, letting the excess drip down the sides
24
Refrigerate until the glaze sets, about 10 minutes
25
Photograph by Con Poulos