-
1
Line small baking sheet (or large plate) with foil.
-
2
Add enough hot water (125F.
-
3
to 130F.)
-
4
to 9-inch-diameter cake pan to measure depth of 1 inch.
-
5
Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water.
-
6
Let stand just until outer edges of chocolate melt.
-
7
Stir until chocolate is partially melted (some soft pieces will remain).
-
8
Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88F.
-
9
(barely lukewarm).
-
10
If melted chocolate is warmer than 88F., add 1-inch piece of milk chocolate and stir until temperature falls below 88F.
-
11
Remove any remaining piece of chocolate.
-
12
Hold 1 leaf with heavily veined side up.
-
13
Using pastry brush, carefully coat upper surface completely with chocolate.
-
14
Using fingertips, wipe away any chocolate overflow from edges of leaf.
-
15
Place leaf, chocolate side up, on prepared baking sheet.
-
16
Repeat with 7 more leaves.
-
17
Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
-
18
Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
-
19
Line another small baking sheet (or large plate) with foil.
-
20
Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
-
21
Line another small baking sheet (or large plate) with foil.
-
22
Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves.
-
23
(Chocolate leaves can be prepared 2 days ahead.
-
24
Keep refrigerated.)
-
25
Preheat oven to 350F.
-
26
Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper.
-
27
Spray sides of pans with nonstick spray.
-
28
Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again.
-
29
Place currants in small bowl.
-
30
Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
-
31
Using electric mixer, beat butter in large bowl until fluffy.
-
32
Gradually beat in sugar.
-
33
Beat in eggs 1 at a time.
-
34
Beat in flour mixture in 3 additions alternately with milk in 2 additions.
-
35
Beat in pumpkin.
-
36
Fold in currant-walnut mixture.
-
37
Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
-
38
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
-
39
Cool cakes in pans on racks 10 minutes.
-
40
Turn cakes out onto racks; peel off waxed paper.
-
41
Cool layers completely.
-
42
(Can be prepared 1 day ahead.
-
43
Wrap in foil and store at room temperature.)
-
44
Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy.
-
45
Beat in cream cheese.
-
46
Sift powdered sugar over; beat to blend.
-
47
(Frosted cake can be prepared up to 1 day ahead.
-
48
Cover with cake dome and refrigerate.
-
49
Let cake stand at room temperature 2 hours before continuing.)
-
50
Place 1 cake layer, bottom side up, on platter.
-
51
Spread with 1 1/2 cups frosting.
-
52
Top with second cake layer, bottom side down.
-
53
Spread remaining frosting smoothly over top and sides of cake.
-
54
Arrange chocolate leaves decoratively on top and sides of cake.
-
55
Serve immediately or let stand up to 2 hours.
