Chocolate Pumpkin Cake Recipe!!!

I haven't baked in a while.. but seriously thinking about making this decadent chocolate pumpkin cake.

I bet it's to DIE for... The recipe comes from country living.. Here it is!!

Serves: 18

Update

Cancel

Yields: One 8-inch 3-layer cake or 36 cupcakes

Total Time: 1 hr 10 min

Oven Temp.. 350

Ingredients

.

• 2 1/2 cup(s) all-purpose flour


• 2 tablespoon(s) all-purpose flour


• 1 cup(s) good-quality cocoa


• 2 tablespoon(s) good-quality cocoa


• 1 tablespoon(s) baking powder


• 1 1/2 teaspoon(s) baking soda


• 2 1/4 teaspoon(s) ground cinnamon


• 3/4 teaspoon(s) fresh-grated nutmeg


• 3/4 cup(s) buttermilk


• 1 1/2 cup(s) pumpkin purée


• 1 1/2 teaspoon(s) vanilla extract


• 2 1/4 stick(s) unsalted butter, softened


• 1 1/2 cup(s) (firmly packed) dark brown sugar


• 1 1/2 cup(s) granulated sugar


• 5 large eggs


• Orange Cream-Cheese Frosting, (see link below)

---

Directions

1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.


2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.


3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)


4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.


5. Make our Orange Cream-Cheese Frosting.

Here is the Orange Cream-Cheese Frosting.. you can click the link above too.. but figured I would add it to this pist too..

• 1 package(s) (8-ounce) cream cheese, softened


• 1/4 cup(s) (1/2 stick) unsalted butter, softened


• 1 tablespoon(s) fresh orange juice


• 1 teaspoon(s) grated orange zest


• 1/2 teaspoon(s) pure vanilla extract


• 4 cup(s) confectioners' sugar


• 1/4 teaspoon(s) orange food coloring

---

Directions

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.


2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.


3. Add the food coloring and gently stir until the color is uniform.


4. Chill the frosting until ready to ice the cupcakes or cake.

---

Just a couple of my notes about this recipe..

You can see in the first picture above.. they did put a Chocolate Ganache over the top of the orange frosting.. I think this is a must if you love chocolate as I do!! Here's the recipe for that..

Chocolate Ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.


2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Let me know if you guys make this.. I am seriously thinking I might make this beautiful Halloween cake this weekend!

xoxo

K Jaggers

♥