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Guittard Chocolate Pumpkin Spice Cake
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Guittard Pumpkin Spice Cake With Chocolate-Pecan Filling

An absolutely delicious pumpkin spice cake, with a rich, decadent topping perfect for the fall.
Prep Time2 hours 40 minutes
Cook Time1 hour 20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 11 servings

Equipment

  • Oven
  • 2 9" round cake pan
  • Stand mixer
  • Utensils
  • Saucepan

Ingredients

Part 1: Cake

  • Unsalted butter ( for the pans )
  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Baking powder
  • 1 tsp Ground cinammon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cardamom
  • 1/4 tsp Ground allspice
  • 1/4 tsp Salt
  • 15 oz Can of pure pumpkin
  • 1 1/2 cup Sugar
  • 2 tsp Grated orange zest
  • 1 tsp Vanilla extract
  • 4 Large eggs ( room temperature )
  • 1 1/4 cup Vegetable oil

Part 2: Filling

Part 3: Glaze

Instructions

Part 1: Method - Cake

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside.
  • 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. Add the eggs, one at a time, beating until each one is incorporated.
  • With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • 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.
  • Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.

Part 2: Method - 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.
  • Carefully whisk in the cream and cook, whisking, until smooth. 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.
  • Cover and refrigerate until firm but spreadable, about 1 hour.

Part 3: Method - 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 to room temperature, then spread on the cake, letting the excess drip down the sides.
  • Refrigerate until the glaze sets, about 10 minutes.

Part 4: Assembly

  • Cut each cake in half horizontally with a serrated knife to make 4 layers.
  • Put 1 layer on a platter; spread one-third of the pecan filling on top.
  • Layer the remaining cakes and filling on top, ending with cake.
  • Refrigerate until set, about 1 hour.