Chocolate Pumpkin Cake

Name: Chocolate Pumpkin Cake
Prep time: 20 min
Total time: 55 min
Yield: 14 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) butter, softened, plus more for pans; 1 1/2 c. all purpose flour; 2/3 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; 1 c. dark brown sugar; 1 c. granulated sugar; 3 large eggs, plus one yolk; 6 oz. cream cheese, softened; 2 1/4 c. confectioner's sugar, divided; 2 1/4 tsp. cocoa; 1/4 tsp. cinnamon; 3/4 tsp. vanilla extract; 1 1/2 c. heavy cream; 1/4 tsp. orange food coloring; 4 oz. bittersweet chocolate, chopped; 1 tbsp. unsalted butter, cold; 3 tbsp. corn syrup; 1/2 c. heavy cream

By Cheryl SlocumPublished: Sep 17, 2007

1 Rating

Jump to recipe

Charles Schiller

Yields:

14 serving(s)

Prep Time:

20 mins

Total Time:

55 mins

Cal/Serv:

610

Good vanilla makes a big difference, but it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.

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Ingredients

For Cake:

3/4 cup (1 1/2 sticks) butter, softened, plus more for pans
1 1/2 cups all purpose 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
2 tsp. vanilla extract
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk

For Frosting:

6 oz. cream cheese, softened
2 1/4 cups confectioner's sugar, divided
2 1/4 tsp. cocoa
1/4 tsp. cinnamon
3/4 tsp. vanilla extract
1 1/2 cups heavy cream
1/4 tsp. orange food coloring

For Glaze:

4 oz. bittersweet chocolate, chopped
1 Tbsp. unsalted butter, cold
3 Tbsp. corn syrup
1/2 cup heavy cream

Directions

1. Step 1Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Step 2Sift 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. Step 3Pour 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 4Making Frosting: Beat softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cup confectioners' sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat heavy cream with remaining 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.
5. Step 5Make Glaze: Place chocolate, butter, and corn syrup in a medium heatproof bowl. Bring 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. Spread gently with the back of a spoon or an offset spatula. If more glaze is needed, add only a little at a time.