Glazed Chocolate Pumpkin Cake
photo by veghead in ny
- Ready In:
- 55mins
- Ingredients:
- 24
- Serves:
-
14
ingredients
- 354.88 ml flour
- 118.29 ml cocoa
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml buttermilk
- 236.59 ml canned pumpkin
- 9.85 ml vanilla extract
- 59.14 ml butter, softened (1 1/2 sticks)
- 236.59 ml dark brown sugar
- 236.59 ml granulated sugar
- 3 large eggs, plus
- 1 egg yolk
-
For frosting
- 170.09 g cream cheese, softened
- 532.32 ml confectioners' sugar
- 11.09 ml cocoa
- 2.46 ml cinnamon
- 3.69 ml vanilla
- 354.88 ml heavy cream
- 1.23 ml orange food coloring
-
For glaze
- 113.39 g bittersweet chocolate, chopped
- 14.79 ml unsalted butter, cold
- 44.37 ml light corn syrup
- 118.29 ml heavy cream
directions
- 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.
-
Frosting:
- 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.
-
Glazing:
- 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.
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