Semi-Naked Pumpkin Chocolate Cake -three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside, frosted with a cinnamon cream cheese frosting, topped with chocolate ganache and decorated with golden chocolate leaves.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/semi-naked-pumpkin-chocolate-cake

Ingredients
Makes about 12 servings

Pumpkin Cake Layers
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
1/2 tsp (1g) ginger
1/4 tsp (1g) cloves
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) pumpkin puree
2 tsp (10g) vanilla extract 7 oz (200g) semisweet chocolate, chips/chunks

Chocolate Leaves
2.5 oz (70g) semisweet chocolate, for melting
1 oz (30g) semisweet chocolate, for tempering
Non toxic leaves like mint, rose, lemon or camellia leaves, washed and dried

Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1 cup (120g) powdered sugar
1 tsp (3g) cinnamon

Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream

For decorating
golden powder
cinnamon sticks

1. Prepare the pumpkin cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.

2.In a medium bowl sift together the flour, baking powder, baking sod...