Ingredients Jump to Instructions ↓

  1. 1 1/2 cups flour

  2. 2/3 cup cocoa

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/2 cup buttermilk

  7. 1 cup canned pumpkin

  8. 2 teaspoons vanilla extract

  9. 3/4 cup butter , softened

  10. 1 cup dark brown sugar

  11. 1 cup granulated sugar

  12. 3 large eggs , plus

  13. 1 egg yolk

  14. 6 ounces cream cheese , softened

  15. 1 1/2 cups confectioners' sugar

  16. 1/4 teaspoon cinnamon

  17. 3/4 teaspoon vanilla

  18. 1 1/2 cups heavy cream

  19. 1/4 teaspoon orange food coloring

  20. 4 ounces bittersweet chocolate

  21. 1 tablespoon cold unsalted butter

  22. 3 tablespoons corn syrup

  23. 1/2 cup heavy cream

  24. 1 tablespoon cold butter

Instructions Jump to Ingredients ↑

  1. Cake:.

  2. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.

  3. 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 mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.

  4. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

  5. Frosting:.

  6. Beat cream cheese using a mixer set on medium-high speed until fluffy. Add confectioners sugar, cinnamon and vanilla and beat on low speed until well combined. In a separate bowl beat heavy cream confectioners sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combinted. Spread 1 cup between the two layers and use the remaining for frosting the top and sides of the cake. cake. Chill the whole cake after frosting for 30 minutes.

  7. Glaze:.

  8. Bring heavy cream to boil, pour over chocolate, butter and corn syrup. Let stand 3 minutes and whisk until smooth. Cool 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 drip over the sides.


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