Chocolate Pumpkin Cake

Chocolate Pumpkin Cake

1467727314-clx1007wom05

Cal/Serv: 610
Yields: 14 servings
Total Time: 55 minutes

Ingredients

1 1/2 c. flour
c. cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. Buttermilk
1 c. Canned pumpkin
2 tsp. vanilla extract
3/4 c. butter
1 c. dark brown sugar
1 c. granulated sugar
3 large eggs
1 egg yolk

Directions

  1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
  2. 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 using an electric mixer on medium speed until light and 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.
  3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean–about 35 minutes. Cool layers completely before icing.
  4. Step 1: Frost Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners’ sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners’ sugar and a scant 1/4 teaspoon 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 proceed to step 2. Makes 3 cups.
  5. Step 2: Glaze Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup 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 to the edges to allow the glaze to drop over the sides. Makes 1 cup.

 

(Photo and Recipe Curtesy of Country Living)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s