Looking for the perfect dessert to enjoy this Halloween? We’ve got you covered. For those who love both chocolate and pumpkin, this mouth-watering cake is exactly what you need in your life. Not only is it so simple to make, but this delicious chocolate pumpkin cake will take you less than an hour to bake. Keep scrolling for the most boo-tiful recipe!
– 1 1/2 cups of flour
– 1 cup of cocoa
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– 1/2 teaspoon salt
– 2 teaspoons of vanilla extract
– 3/4 cup of butter
– 1/2 a cup of buttermilk
– 1 cup of canned pumpkin
– 1 cup of dark brown sugar
– 1 cup of granulated sugar
– 3 large eggs
– 1 egg yolk
– 6 ounces cream cheese
– 1/4 teaspoon of cinnamon
– 1.25 cups of confectioners sugar
– 2 1/5 teaspoons of cocoa
– 1 teaspoons of vanilla extract
– 1 1/2 cups of heavy cream
– 1/4 teaspoon of orange food coloring
– 4 ounces of bitter chocolate
– 1 tablespoon of unsalted butter
– 3 tablespoons of corn syrup
Firstly, take two 8-inch round cake pans, line both of them with parchment paper and lightly butter them as well. Next, thoroughly sift the flour, then add the 1 cup of cocoa, baking soda, baking powder, and salt together. Once these ingredients have all been mixed together, stir in the buttermilk, canned pumpkin, and vanilla extract in a separate bowl. Set that all aside for the time being.
Now, in a different bowl, beat the butter, granulated sugar, and dark brown sugar well (preferably with an electric mixer but not a necessity). Be sure it is on a medium speed until it is light and fluffy. When this is complete, beat in both the eggs and the egg yolk. Once this is all mixed in, reduce the speed to a much lower speed and then beat in the flour and buttermilk mixtures alternately in thirds.
By now you should have the most perfect batter that is ready to be poured into the prepared pans. Place it into the oven and bake for approximately 35 minutes. Remove from the oven and allow both layers to cool completely before icing.
To start off the frosting process, beat 6 ounces of softened cream cheese by using a medium-high electric mixer until it becomes fluffy. Next, add 1 and 1/2 cups of confectioners sugar as well as 2 1/4 teaspoon of cocoa, 1/4 teaspoon of cinnamon, and 3/4 teaspoon of vanilla, continue to beat these ingredients on a lower speed until they are all well combined. Now, in a separate bowl, beat 1 1/2 cups of heavy cream along with the 3/4 cups of confectioners sugar and 1/4 teaspoon of orange food coloring on a medium speed until soft peaks have been formed. Gently fold the whipped cream into the cream cheese mixture until it is all well blended. Voila, your perfect frosting is ready to be spread! We advise you to start off slowly, take 1 cup of frosting for which need to be added in between the two layers, the remaining frosting will be used to ice the top and use of the cake. Allow this to chill for roughly 30 minutes before proceeding to the next step.
Once this has been done, put 4 ounces of chopped bittersweet chocolate, along with 1 tablespoon of cold unsalted butter and 3 tablespoons of corn syrup in a medium, heatproof bowl. Bring 1/2 cup of heavy cream to a boil which then needs to be poured over the chocolate, let it sit for 3 minutes. Gently stir the mixture until it is completely smooth. This now needs to sit for a maximum of 5 minutes as well until it thickens just slightly. Pour the glaze onto the center of the frosted cake and smooth out to the brim of the cake. Don’t be cleared if the glazes drip over the side- it will create the best effect!