Chocolate Pumpkin Cake

Chocolate Pumpkin Cake
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Prep Time
30 min
Cook Time
35 min
Prep Time
30 min
Cook Time
35 min
For the Chocolate Pumpkin Cake
  1. 1-1/2 cups all-purpose flour
  2. 2/3 cup unsweetened cocoa (Dutch if you want a dark rich chocolate cake)
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 cup buttermilk
  7. 1 cup canned pumpkin
  8. 2 teaspoons vanilla extract
  9. 3/4 cup butter, softened
  10. 1 cup dark brown sugar
  11. 1 cup granulated sugar
  12. 3 large eggs, plus on yolk
For the Spicy Chocolate Frosting
  1. 6 ounces cream cheese, softened
  2. 1-1/2 cups confectioners' sugar
  3. 2-1/4 teaspoons cocoa
  4. 1/4 teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 1-1/2 cups heavy whipping cream
  7. 3/4 cup confectioners' sugar
  8. 1/2 teaspoon orange food coloring
For the Chocolate Glaze
  1. 4 ounces bittersweet chocolate, chopped
  2. 1 tablespoon cold butter
  3. 3 tablespoons corn syrup
  4. 1/2 cup heavy whipping cream
For the Chocolate Pumpkin Cake
  1. Heat oven to 375 degrees.
  2. Line the bottoms of two 8-inch ( I used 9-inch because that's what I had and the cake turned out fine) with parchment paper and lightly spray with a non stick cooking spray.
  3. Sift the flour, cocoa, baking powder, baking soda, and salt together.
  4. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
  5. Beat the butter and sugars together until fluffy.
  6. Beat in the eggs and yolk, one at a time.
  7. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
  8. Pour the batter into the prepared pans.
  9. Bake until a tester, inserted in the center, come out clean--about 35 minutes.
  10. Cool layers completely before frosting.
For the Spicy Chocolate Frosting
  1. Beat cream cheese until fluffy. Add confectioners sugar, cocoa, cinnamon and vanilla.
  2. Beat on low until well combined.
  3. Transfer to a larger bowl.
  4. Clean the mixing bowl.
  5. Beat the heavy cream, 3/4 cup confectioners' sugar and orange food coloring on medium high to soft peaks.
  6. Gently fold the whipped cream into the cream cheese mixture until well combined.
  7. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
  8. Chill 30 minutes and prepare chocolate glaze.
For the Chocolate Glaze
  1. Place chopped chocolate, cold butter and corn syrup in a medium heat proof bowl.
  2. Bring the heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
  3. Gently stir, using a whisk until smooth.
  4. Let sit for 3 to 5 minutes, until the glaze thickens slightly.
  5. Pour the glaze onto the center of the frosted cake and smooth out the edges to allow the glaze to drip over sides. Makes 1 cup
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