Preheat the oven to 350 F or 180 C.

Grease two 9-inch baking pans with butter (or just grease a 9x13 inch rectangular pan). Place one of the cake pans on a piece of parchment paper and trace around it to form a circle. Cut two circles of the same size and place at the bottom of the buttered cake pan, pressing down so that the paper sticks well. Dust the buttered/lined pan with flour, tapping out the excess to coat. Do this with the other pan as well, and set aside.

In a large bowl, blend together the pumpkin puree, oil, vanilla and eggs until smooth. Add the granulated sugar and continue to mix (In the video, I added the sugar after the spices/leavening agents but it doesn't matter whether you do it here or later as long as you get it in before the flour).

Stir in the baking powder, baking soda, salt, cinnamon and nutmeg.

Gradually mix in the flour, until the batter is slightly thick and smooth, being careful to scrape down the bottom of the bowl to make sure that all the flour is well-incorporated and that you do not over-mix, as over-mixing can result in a tough cake.

Finally, fold in the chocolate chips and walnuts just until combined.

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean, then cool completely.

In the meantime, prepare the frosting.

In a medium sized, microwave-safe bowl, pour in the cream.

Add the butter and espresso, and stir just to combine.

Place the bowl in the microwave for 2 minutes You can alternately place the mixture into a saucepan and heat it on the stovetop, stirring constantly until it reaches a boil.

Quickly add in the chopped chocolate and let it sit for 30 seconds.

Using a whisk, stir the ingredients together until velvety and glossy.

Cover the bowl with cling wrap and place in the refrigerator to cool for several hours or until thick and spreadable. I actually like to place mine in the freezer, stirring every 30 minutes, for about 2 hours total.

Run a knife through the edge of the pans to loosen the cake layers.

Flip the pan over onto a cake board or plate.

Gently peel off the parchment paper to reveal a flat surface.

Spoon 1/3 of the chocolate mocha frosting onto the surface of the cake, and spread it out using a butter knife or offset spatula.

Carefully lay the second cake layer on top, so that the parchment lined side is on the top. Peel the parchment paper and spoon the rest of the frosting on the top. Spread it evenly to create a smooth layer, then work the frosting down down the sides.

For a whimsical effect, glide the offset spatula through the top of the cake in a circular motion, working from the outside to the middle to create a spiral.

To finish, sprinkle the cranberries, pumpkin seeds and chopped almonds on the border of the cake.

This cake generously serves 12-16 people and stores well in the refrigerator for about a week.