-
1
Preheat the oven to 350 degrees F and grease two 9-inch round cake pans.
-
2
In a stand mixer, cream together the butter and sugar until light and fluffy.
-
3
Mix in the vanilla.
-
4
Add the eggs one at a time, beating after each addition.
-
5
Mix in the pumpkin puree.
-
6
In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
-
7
Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated.
-
8
Stir in the chocolate chips.
-
9
Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes.
-
10
Let cool for 10 minutes before flipping onto wire racks to cool completely.
-
11
Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other.
-
12
Beurre Noisette Buttercream:
-
13
1/2 cup (8 tablespoons) unsalted butter
-
14
3 cups confectioners' sugar
-
15
1 1/2 teaspoons vanilla extract
-
16
3 to 4 tablespoons heavy cream or milk
-
17
Melt the butter in 1-quart saucepan over medium heat.
-
18
Continue cooking, stirring occasionally and watching closely, until the butter turns golden brown, 5 to 7 minutes.
-
19
Remove from the heat.
-
20
Cool completely.
-
21
Combine the browned butter, confectioners' sugar and vanilla in a medium bowl.
-
22
Beat at medi-um speed, gradually adding enough heavy cream for the desired spreading consistency.
