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Halloween Chocolate Pumpkin Cake Recipe


KitchenAid KSM150PSWH Artisan Tilt-Head Stand Mixer 

1 1/2 cup(s) Flour
2/3 cup(s) Cocoa
2 teaspoon(s) Baking Powder
1 teaspoon(s) Baking Soda
1/2 teaspoon(s) Salt
1/2 cup(s) Buttermilk
1 cup(s) Canned Pumpkin
2 teaspoon(s) Vanilla Extract
3/4 cup(s) Butter, softened
1 cup(s) Dark Brown Sugar
1 cup(s) Granulated Sugar
3 large Eggs
1 Egg Yolk



1. lightly butter the bottoms of (2) 8 inch non stick cake pans.

2. Next combine all, mix flour, baking powder, cocoa,baking soda, salt all together. next pour and mix buttermilk and pumpkin, adding vanilla extract together next in a small bowl. Beat butter and sugar together. Its best to use an electric mixer on medium speed for a light and fluffy batter. Fold in eggs and yolks separately. Bring down mixer speed to the lowest setting and beat in the flour and buttermilk mixtures into thirds.
3. Pour the batter into the prepared pans -Bake until the cake can be tested with a toothpick sliding out clean.
4.The Frosting, start to beat 6oz of cream cheese with a mixer on medium until smooth and light. Next put in 1 1/2 cups confectioners sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla, beat everything on low speed until well mixed. get another bowl and beat 1 1/2 cups heavy cream with 3/4 cup confectioners sugar and a little bit 1/4 teaspoon orange food coloring on medium-high to soft mounds. Start to gently fold the whipped cream into the cream cheese, (WOW!) mixture until very combined. Spread one cup of frosting between the two layers and use the extra frosting to ice the top and sides of the cake. Place in the frig for 30 minutes and proceed to the next step.
5. Glazing-  Place four oz of chopped bittersweet chocolate and one tablespoon of cold unsalted butter, with three tablespoons of corn syrup in a medium heat resistant bowl. Boil 1/2 cup heavy cream and pour it over the chocolate while you let is sit for about three minutes. Now stir using a whisk, when you see that its smooth its done. It will take 3 to 5 minutes for the glaze thicken. What you will do next id drizzle the glaze on top of  the center of the frosted cake and smooth it out to the edges to allow the glaze to drip over the sides.
Thanks to Chocolate Pumpkin Cake Recipe - Chocolate Cake With Pumpkin - Country Living 
 

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