Thanksgiving Part IV: Pumpkin Spice Cake with Chocolate-Pecan Filling

Oh my God, you guys, this cake is ridiculously good. I made it as a dessert for Thanksgiving to combine and put a twist on the traditional pumpkin and pecan pies. The result is something straight out of a fall dessert dream. I realize it's no longer fall, but I don't recall there being any rules on when pumpkin could be consumed. This will be the last but certainly not least installment of Thanksgiving recipes from 2012.

Pumpkin Spice Cake with Chocolate-Pecan Filling
from Food Network

For the Cake
Unsalted butter for the pans
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp salt
1 15-oz can pumpkin (not pumpkin pie mix)
1 1/2 cups sugar
2 tsp grated orange zest
1 tsp vanilla extract
4 large eggs at room temp
1 1/4 cups vegetable oil

For the Filling
1 cup sugar
1 qt heavy cream
1/4 cup dark corn syrup
2 tbsp cold unsalted butter, cut into small pieces
8 oz semisweet chocolate, chopped
1 tbsp vanilla extract
1 tsp salt
2 cups pecans, toasted and chopped

For the Glaze
6 oz bittersweet chocolate, chopped
1 tbsp unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 tsp honey

Preheat the oven to 350°. Lightly butter two 9" round cake pans; line the bottoms with parchment paper.

Whisk the flour, baking soda, baking powder, all the spices, and the salt in a bowl and set aside. Combine the pumpkin, sugar, orange zest, and vanilla and beat in a stand mixer or with an electric mixer on medium until smooth, about 1 minute. Add the eggs, on at a time, beating until each is incorporated. Add the vegetable oil in a steady stream while mixing. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap on the counter to distribute the batter. Bake about 30 minutes, until the center springs to the touch. Transfer to a rack and let cool 10 minutes in the pans, then un-mold onto the rack and let cool completely. (Note: this can be done days in advance and the layers frozen a la my Hummingbird Cake. Makes it much easier to slice the layers later if they're frozen).

To 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 a deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. (Mine totally clumped up --maybe I added the cream too quickly-- but it was OK. Just keep stirring while it heats up and the sugar will eventually melt back in). 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. Remove from the heat; whisk in the butter, chocolate, vanilla, and salt until smooth. Let cool completely, then fold in the pecans. Refrigerate until ready to assemble but for at least an hour.

To assemble the cake, cut each layer in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter, spread 1/3 of the filling on top, then layer the remaining cakes alternating with filling, ending with a cake on top. Refrigerate until set, about an hour.

To make the glaze, combine the chocolate, cocoa powder, butter, and honey in a microwave safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool, then spread on the cake, letting the excess drip down the sides. (Note that I had enough to cover most of the cake, which I liked because dang the glaze is good). Refrigerate until the glaze sets, about 10 minutes. Serve!