Chocolate Pumpkin Layer Cake

Name: Chocolate Pumpkin Layer Cake
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/2 cup all-purpose flour; 1 cup unseetenedcocoa powder; 1 tbsp baking powder; 1 1/2 tsp baking soda; 1/4 tsp salt; 2 tsp ground cinnamon; 4 tsp ground coffee instant granules; 1/2 cup buttermilk; 1/4 cup sour cream; 1 15 ounce can pumpkin puree, pure unflavored; 1 1/2 tsp vanilla extract; 10 oz unsalted butter, at room temperature. ( 2 1/4 sticks ); 1 1/2 cup Light brown sugar; 1 1/2 cup granulated sugar; 5 large eggs; 4 oz saltedbutter, at room temperature; 2 8 ounce packages of cream cheese, at room temperature; 2 cup confectioner's sugar; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; drops of orange food color; 4 oz semi sweet chocolate, chopped or chips; 1/4 cup heavy whipping cream; 1/4 cup orange and black sprinkles

fenway @Fenway

This cake is decorated for fall, or Halloween or Thanksgiving with its orange frosting. The frosting is a buttercream cream cheese frosting flavored with Cinnamon and pumpkin pie spice. I colored it orange but it can be colored any color or left white for any occasion. The pumpkin flavor is subtle but it makes the cake very moist as well!

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Ingredients

1 hour

10 servings

THE CAKE
2 1/2 cupall-purpose flour
1 cupunseetenedcocoa powder
1 tbspbaking powder
1 1/2 tspbaking soda
1/4 tspsalt
2 tspground cinnamon
4 tspground coffee instant granules
1/2 cupbuttermilk
1/4 cupsour cream
115 ounce can pumpkin puree, pure unflavored
1 1/2 tspvanilla extract
10 ozunsalted butter, at room temperature. ( 2 1/4 sticks )
1 1/2 cupLight brown sugar
1 1/2 cupgranulated sugar
5large eggs
CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING
4 ozsaltedbutter, at room temperature
28 ounce packages of cream cheese, at room temperature
2 cupconfectioner's sugar
1 tsppumpkin pie spice
1/2 tspground cinnamon
1 tspvanilla extract
drops of orange food color
CHOCOLATE GANACHE GLAZE4
4 ozsemi sweet chocolate, chopped or chips
1/4 cupheavy whipping cream
GARNISH
1/4 cuporange and black sprinkles

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Steps

1 hour

1

Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray
2

In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
3

In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
4

In a large bowl beat butter and b both sugars until light and fluffy
5

Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
6

Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
7

MAKEFROSTING
8

Beat together in a large bow, cream cheese and butter until smooth
9

Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
10

FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
11

Add second layer, bottom up and frost
12

Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing
13

MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
14

. Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake

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fenway @Fenway

on September 29, 2015 18:49

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.