Spiced Pumpkin Chocolate Chip Layer Cake

Spiced pumpkin chocolate chip layer cake

The October 2007 Bon Appétit had an awesome-sounding cake recipe I wanted to test drive for a party, but I wanted Dad to get some too. While the original recipe is a good start, it needed a few personal touches--mini chips in lieu of raisins, and eh, the coconut? No, thanks. I'd rather use some excellent dulce de leche I just made instead of the orange peel. I wondered if I could reduce the fats by adding less oil, and make up for the loss of liquid with brandy (we're out of rum.) I also jettisoned 2 T of butter in the frosting; the result is plenty rich as is. I topped it all off with toasted pecan halves. Just like the original Bon Appétit cake, right?

Ok, maybe not, but it was a real hit with my friends who never guessed they were eating GF cake until we spilled the beans and used it as a teaching opportunity (med student present among the friends). A cake as moist and flavorful as this hardly raises gluten-less suspicions!

Jessica Jessica

Cake
Amount	Measure	Ingredient
2-2/3	Cups	Gluten free flour - I used Carol Fenster's because it is a family favorite
3	teaspoons	Baking powder - I used Rumford's aluminum-free from Trader Joe's
1-1/2	teaspoons	Baking soda
1	teaspoon	Xanthan gum
1/2	teaspoon	Guar gum (1-1/2 teaspoons guar gum. Guar gum adds springiness.)
1	Tablespoon	Ground cinnamon
2	teaspoons	Ground ginger
1-3/4	teaspoon	Ground allspice
1/4	teaspoon	Ground cloves
1/2	teaspoon	Ground nutmeg
1 or 2	shakes	Cayenne (optional)
1	teaspoon	Salt
1-1/2	Cups	White sugar
1	Cup Packed	Dark brown sugar
2/3	Cup	Canola oil
1/3	Cup	Brandy or rum or apple cider
4	Large	Eggs
1	15 Oz Can	Pure pumpkin
1	Tablespoon	Vanilla extract
1/2	Bag	Mini chocolate chips
1	Tablespoon	Carmel sauce or Dulce de leche (optional)

Butter two 8" diameter cake pans and line bottom with a round of parchment. Then dust with gluten-free flour. Preheat oven to 350° F. (Note: You can use 9" cake pans and have no batter left over. If you use 8" pans, there is enough batter left over for a 6" pan to serve as a test.)
Whisk the first 12 ingredients together
Beat sugars, brandy/rum/cider and oil together with an electric mixer. Beat in eggs one at a time.
Add pumpkin, vanilla, and caramel/dulce de leche; beat until well blended.
Add flour and beat until just incorporated, then stir in mini chips
Divide batter between two cake pans, and smooth tops. Fill no more than 3/4 of the way to the top. The cake will form a dome when it bakes.
Bake until a cake tester inserted into the center comes out clean - about 1 hour, or 45 minutes with a convection oven
Run a knife around the circumference to loosen and invert the cakes onto racks
When cool, turn the cakes over, rounded side up, and using a serrated knife, level the rounded tops of the cakes.
(Optional) cut the cakes in half to increase the filling between layers; this will make four layers instead of two

Filling and frosting
Amount	Measure	Ingredient
1	8 Ounce package	Neufchatel cheese (light cream cheese)
1	Stick	Unsalted or salted butter at room temperature
1	Tablespoon	Brandy or rum
1	Tablespoon	Vanilla extract
4 -1/2	Cups	Powdered sugar (measured as it comes out of the box). This is less than 1 box of sugar
		Fancy pecan halves toasted in a 350° oven for 10 minutes or until the pecan halves smell a bit toasty

Using the electric mixer, beat the cheese and butter until smooth
Beat in the brandy and vanilla extract
Add the powdered sugar in 3 additions. Do not over-beat because it can become too soft to spread
Place the first pumpkin cake layer, flat side down on your plate or cardboard cake bottom
Spread filling for a height of approximately 1/4 inch
Add next layer(s) - If you have cut the layers in half
Frost the top and sides of the cake
Decorate the top with pecan halves