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1
Heat oven to 350 degrees.
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2
Use a little butter to grease two 9-inch round cake pans.
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3
Line bottoms with parchment paper.
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4
Butter and flour the paper.
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5
In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
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6
Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes.
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7
Beat in eggs one at a time.
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8
Stir in pumpkin puree.
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9
Mixture may look slightly curdled.
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10
Stir in flour mixture about half a cup at a time until smooth.
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11
Fold in chocolate chips and pecans.
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12
Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes.
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13
Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper.
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14
Let cakes cool completely.
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15
In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together.
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16
Blend in chocolate and vanilla extract and beat until smooth.
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17
Place one cake layer, smooth side up, on a platter.
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18
Ice top.
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19
Place second layer, smooth side down, on top; ice top and sides of cake.
