This a a FABULOUS FALL CAKE! With a decadent chocolate cake and a creamy fluffy cream cheese frosting.
Chocolate Pumpkin Cake Recipe
1-1/2 cups all-purpose flour
2/3 cup unsweetened cocoa (Dutch if you want a dark rich chocolate cake)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus on yolk
1 Frosting recipe (below)
Heat oven to 375 degrees. 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. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together until fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, come out clean–about 35 minutes. Cool layers completely before frosting.
6 ounces cream cheese, softened
1-1/2 cups confectioners’ sugar
2-1/4 teaspoons cocoa
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
3/4 cup confectioners’ sugar
1/2 teaspoon orange food coloring
Beat cream cheese until fluffy. Add 1-1/2 cups confectioners sugar, cinnamon and 1 teaspoon vanilla. Beat on low until well combined. Transfer to a larger bowl. Clean the mixing bowl. Beat the heavy cream, 3/4 cup confectioners’ sugar and orange food coloring on medium high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and prepare chocolate glaze.
Chocolate Glaze Recipe
4 ounces bittersweet chocolate, chopped
1 tablespoon cold butter
3 tablespoons corn syrup
1/2 cup heavy whipping cream
Place chopped chocolate, cold butter and corn syrup in a medium heat proof bowl. Bring the heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. 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
recipe from Lady behind the curtain. to visit her site for more awesome recipes click HERE.