Chocolate Pumpkin Cake recipe, flavors of the fall

October 14, 10:13 AMAtlanta Food ExaminerMelissa Martinelli

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 Fabulous cakes of the fall season are a great way to celebrate. The pumpkin in this chocolate cake recipe gives a rich moist taste that reflects the season. This cake is brimming with warm spices of cinnamon and maple, not to mention the seasonal flavor of pumpkin, flavorful cakes are ideal for cooler weather.

Chocolate Pumpkin Cake

1 ½ cups flour

2/3 cups cocoa

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoons salt

½ cup buttermilk

1 cup pumpkin

1 teaspoon vanilla extract

1 teaspoon maple extract

¾ cup butter softened

1 cup dark brown sugar

1 cup granulated sugar

3 eggs, plus 1 yolk

Directions:
 

1. Preheat oven to 375 degrees. Line two 8 inch cake pans with parchment paper.

2. Sift the flour, cocoa, baking soda, cinnamon and salt together.

3. Stir the buttermilk, pumpkin, maple and vanilla extracts together in a small bowl.

4. Beat the butter and sugars with mixer on medium speed until light and fluffy. Beat in eggs and yolk – one at a time. Reduce mixer speed to low and slowly add flour and buttermilk mixtures in thirds.

5. Pour batter into pans. Bake about 35 minutes.

6. Cool completely before icing

   
   
   Step 1: Frost Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high 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 30 minutes and proceed to step 2. Makes 3 cups.

Step 2: Glaze Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup 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 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides.