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

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

Total Time: 1 hr 10 min

Oven Temp.. 350

Ingredients

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• 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)

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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

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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.

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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

♥

Homemade Pumpkin Bread!!

Baked homemade pumpkin bread and have to pass along this recipe! It’s wonderful! Happy Baking!

Homemade Pumpkin Bread:

3 cups sugar, 1 cup vegetable oil, 4 eggs lightly beaten, 1 16 oz can solid pack pumpkin, 3 1/2 cups all purpose flour, 1 ts baking soda, 1 ts salt, 1 ts ground cinnamon, 1 ts ground nutmeg, 1/2 ts baking powder, 1/2 ts cloves, 1/2 ts allspice, 1/2 water.

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. In a separate bowl combine dry ingredients. Add to the pumpkin mixture alternately with water. Put in loaf pans and bake at 350 degrees for 60 minutes!

You can double this recipe to make bigger loafs really easy..

Happy Fall!

K Jaggers

♥