Prep 20 mins
Cook 35 mins
This cake is simply delicious, I made it for Thanksgiving and my family was passing over Pumpkin Pie to eat it! It came out of the October 2007 issue of Country Living.
- 1 1⁄2 cups flour
- 1⁄2 cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 1⁄4 cup butter, softened (1 1/2 sticks)
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 large eggs, plus
- 1 egg yolk
- 6 ounces cream cheese, softened
- 2 1⁄4 cups confectioners' sugar
- 2 1⁄4 teaspoons cocoa
- 1⁄2 teaspoon cinnamon
- 3⁄4 teaspoon vanilla
- 1 1⁄2 cups heavy cream
- 1⁄4 teaspoon orange food coloring
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoon unsalted butter, cold
- 3 tablespoons light corn syrup
- 1⁄2 cup heavy cream
- Heat oven to 375°F.
- Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
- Sift 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 the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
- Pour the batter into the prepared pans.
- Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
- Cool layers completely before icing.
- Beat cream cheese using a mixer on medium-high speed until fluffy.
- Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
- In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed 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 for 30 mins and proceed to the glaze.
- Place chopped bittersweet 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 3-5 min, until the glaze thickens slightly.
- Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.