Pumpkin cake with sour cream ganache Recipe - Los Angeles Times

Ingredients

• 2 1/2 cups cake flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 4 eggs, lightly beaten
• 1/4 cup sour cream
• 1 1/2 cups packed light brown sugar
• 3/4 cup safflower or canola oil
• 2 cups pumpkin puree
• 18 ounces semisweet chocolate or 6 (3-ounce) bars, coarsely chopped
• 3 cups sour cream, at room temperature
• 1/4 teaspoon salt
• Prepared cakes
• 1 1/2 cups chopped, toasted pecans