Walnut pumpkin cake with chocolate glaze

Ingredients:

Sponge cake

• 3 cups premium flour
• 2 teaspoons of baking soda
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground cardamom
• 0.25 tsp ground cloves
• 0.25 tsp salt
• 450 gr. pumpkin puree
• 1.5 cups of sugar
• 2 tsp grated orange zest
• 1 teaspoon vanilla extract
• 4 large eggs at room temperature
• 1 and 1/4 cups vegetable oil
• Butter for greasing the pan

Filling

• 1 cup of sugar
• 1 liter of warm heavy cream
• 0.25 cup corn syrup
• 2 tbsp cold butter, cut into small pieces
• 220 g chopped semi-sweet chocolate
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 2 cups toasted pecans, chopped

Glaze

• 170 g chopped dark chocolate
• 1 tbsp cocoa powder
• 110 g butter, cut into small pieces
• 2 teaspoons of honey

Preparation:

1. Preheat oven to 170°C. Lightly butter two 22cm pie pans and line the bottom of each with parchment paper.
2. Prepare the cake layersCombine flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt in a large bowl; set aside. Combine pumpkin, sugar, zest, and vanilla in the bowl of 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 to combine. With the mixer running, add the vegetable oil. Add the flour mixture and mix.
   
   Divide the dough into two pans, tapping each pan on the countertop to distribute the dough evenly.
3. Place the pans in the oven and bake until the cakes begin to rise from the pans and are firm in the center, about 30 minutes. Transfer to a countertop and let cool in the pans for 10 minutes, then remove from the pans and let cool completely.
4. Chocolate Pecan CreamCombine the sugar and 1/2 cup water in a large, deep saucepan over medium heat. Bring to a simmer and cook, without stirring, until fragrant, about 8 minutes. Gently whisk in the warm cream and cook, whisking, until smooth. Add the corn syrup and bring to a simmer, then reduce the heat and cook, stirring occasionally, until the mixture thickens slightly and begins to coat a spoon, 40 to 50 minutes.
   
   Remove from heat and stir in the butter, chocolate, vanilla, and salt. Let cool completely, then stir in the pecans. Cover and refrigerate until set, about 1 hour.
5. Assemble the cakeCut each cake layer in half horizontally with a serrated knife to make 4 layers. Place one layer on a serving platter and spread a third of the nut cream over it. Alternate layers and fillings, placing the final layer on top. Refrigerate for about 1 hour.
6. Make the icingCombine the chocolate, cocoa powder, butter, and honey in a microwave-safe bowl. Cover with plastic wrap and microwave for about 1 minute. Remove the plastic wrap and stir until smooth. Let cool to room temperature, then spread the frosting over the cake, allowing any excess to drip down the sides. Refrigerate the cake until the frosting sets, about 10 minutes.