Sunday, November 3, 2013

Chocolate Pumpkin Cake

This is probably my favorite fall dessert recipe of all time! I could seriously eat this whole cake by myself, so it's a good thing that I only make it once a year. My amazing sister-in-law, Courtney gets all the credit for this one because she introduced me to this recipe and my life has never been the same:) Make this cake!!! You won't regret it!

Chocolate Pumpkin Cake

1 1/2 cups flour
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup canned pumpkin (not pumpkin pie filling)
2 tsp vanilla
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs
1 egg yolk

6 oz cream cheese
1 1/2 cups powered sugar
2 1/4 tsp cocoa
1/4 tsp cinnamon
3/4 tsp vanilla
1 1/2 cups heavy cream
3/4 cup powdered sugar
1/4 tsp orange food coloring

4 oz bittersweet chocolate
1 tbsp unsalted butter
3 tbsp corn syrup
1/2 cup heavy cream

For the cake: Preheat oven to 350 degrees. Line the bottoms of two 8 inch pans with parchment or wax paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin, and vanilla together in a small bowl. Beat the butter and sugars together on medium speed until light and fluffy. Beat in eggs and yolk, one at a time. Reduce mixture to low and alternately beat in the flour and the buttermilk mixtures in thirds. Pour the batter into prepared pans. Bake until a toothpick comes out clean, about 35 minutes. Cool completely before icing.

For the frosting: Beat the cream cheese on medium-high speed until fluffy. Add 1 1/2 cups powdered sugar cocoa, cinnamon and vanilla on low speed until well combined. In a separate bowl, beat heavy cream and 3/4 cup powdered sugar and orange food coloring on medium high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well combined. Spread 1 cup of frosting between the 2 cakes and use the rest to frost the outside. Chill 30 minutes before glazing.

For the glaze: Place bittersweet chocolate, butter and corn syrup in a medium heat proof bowl. Bring heavy cream to a boil in a small saucepan and pour over chocolate. Let sit for about 3 minutes. Using a whisk, gently stir until smooth. Let sit for 3-5 minutes., until glaze thickens slightly. Pour glaze onto the center of the frosted cake and smooth out over edges to allow it to drop over the sides.

Serves 1-12

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