Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate Leaves Recipe - Details, Calories, Nutr

Ingredients

• 6 oz imported milk chocolate (such as lindt), finely chopped , plus 1 1-inch piece of milk chocolate
• 24 fresh lemon or camellia leaves , wiped clean with moist paper towels, patted dry
• 6 oz good-quality white chocolate (such as lindt or baker's), finely chopped , plus 1 1-inch piece of white chocolate
• 6 oz bittersweet (not unsweetened ) or semisweet chocolate, finely chopped
• nonstick vegetable oil spray
• 2 cups cake flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/2 cup dried currants
• 1/2 cup chopped walnuts
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups (packed) golden brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 cup canned solid pack pumpkin
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) dark brown sugar
• 3 tbsp robust-flavored (dark ) molasses
• 1 tbsp vanilla extract
• 1 1/2 tsp grated orange peel
• 2 8- oz packages chilled cream cheese
• 1/3 cup powdered sugar