With the rack in the middle position, preheat the oven to
Butter and line two 8-inch (20 cm) springform pans with
In a bowl, combine the flour, baking powder, baking soda
and spices. Set aside.
In another bowl, cream the butter and sugar with an electric
mixer. Add the eggs, one at a time, beating until smooth.
Add the pumpkin purée and beat until incorporated. With a
wooden spoon, add the dry ingredients. Spread the batter
evenly in the prepared pans.
Bake for about 30 minutes or until a toothpick inserted
in the centre of the cakes comes out clean. Let cool for
10 minutes. Unmould and let cool completely.
In a bowl, using an electric mixer, beat the cream cheese
with the butter and icing sugar until smooth. Drizzle in the
chocolate, beating constantly. If it's too soft, refrigerate for
15 minutes before frosting the cake.
With a serrated knife, slice off the rounded top of one cake.
Spread the cut surface with a third of the frosting. Cover
with the second layer and cover the cake with the remaining
frosting. Garnish with Candied Pecans, if desired.