16 Oct 2010 Pumpkin Chocolate Cake

I took twelve slices of this cake to my clay class yesterday.  I think it made everyone very happy.  The class was certainly more social than usual!

I’ve had a request to post this recipe, so here it is, just in time for Halloween and Thanksgiving. It looks great, doesn’t it? This is truly a special event cake.  The pumpkin doesn’t really add taste, but it sure enhances the chocolate and keeps the cake moist.  The cake tastes sooo good. The frosting is cream cheese, powdered sugar, cocoa powder, and a bit of cinnamon. YUM! (I think the frosting is the magic of this recipe) To gild the lily (I think that’s the right expression) the whole thing is glazed with bittersweet chocolate.  How can this be anything but good?

You can do this! My instructions are pretty explicit so if you have trouble with them, let me know! This has been Abby’s signature cake for a few years now, and a couple of her friends request it for their birthdays (even August birthdays!). This recipe is from a 2007 “Country Living” magazine.

Chocolate Pumpkin Cake

For the Cake:

1 ½ c. flour
2/3 c. unsweetened cocoa powder (Hershey’s Special Dark is good)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup canned pumpkin
½ c. buttermilk
2 tsp. vanilla
¾ c. butter, softened
1 c. dark brown sugar
1 c. sugar
3 eggs plus one egg yolk

Preheat oven to 375º. Line the bottoms of two 9″ cake pans with parchment paper and lightly butter (or spray with Pam for Baking). Sift flour, cocoa, baking powder, baking soda and salt together. In another bowl stir together the pumpkin, buttermilk, and vanilla. In the bowl of an electric mixer beat together the butter and the sugars until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, and then the egg yolk. Reduce speed to low and beat in 1/3 flour mixture, and then 1/3 pumpkin mixture. Repeat until all ingredients are used. Pour batter into prepared pans. Bake until cake passes the toothpick test, about 35 minutes. Cool, frost and glaze as directed below.

For the Frosting:

6 oz. cream cheese, at room temperature
¾ stick butter, softened
1 (16-oz.) box powdered sugar
3 T. cocoa powder
½ tsp. cinnamon
1 tsp. vanilla
Maybe, 2 – 3 T. cream (you might not need ANY…)

orange paste food coloring, optional (the orange color, with the cocoa, makes for a sort of rust colored frosting.  I like it, but it’s purely optional.  There is no food coloring on the top, whole cake picture.  The second picture, the fuzzy close-up one, does have some orange food coloring in the frosting.)

Beat cream cheese and butter together until well blended. Stir in powdered sugar, cocoa powder, cinnamon, vanilla, orange color, if using, and enough cream (IF needed) to make a stiff spreading consistency. Spread 1 cup frosting between the two layers, and use the remaining frosting for the tops and sides. Chill cake for a minimum of 30 minutes before glazing.

For the Chocolate Glaze:

4 oz. bittersweet chocolate, chopped
1 T. butter
3 T. corn syrup
½ c. heavy cream

Place chopped chocolate, butter, and corn syrup in a small bowl. Heat heavy cream until boiling. Pour hot cream over chocolate mixture in bowl. Let sit for 3 minutes then blend with whisk until smooth. Let glaze sit for 15-45 minutes to thicken slightly. Pour the glaze on top of the chilled and frosted cake. Smooth out glaze to edges, and then let drip down the sides. Refrigerate to set glaze.

Thanks for stopping by my kitchen today. This is one of my “signature” cakes.  You have to make it at least once this Fall.  Send me a picture when you do!

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2 Responses
  1. Polly says:

    I took twelve slices of this cake to my clay class yesterday. I’m pretty sure it make everyone happy.

  2. Abby says:

    When I was asked by someone good looking to make a cake for them…this is the recipe I jumped to. Needless to say, they usually asked for cake more then once =).

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