Chocolate pumpkin cake recipe Cooking method
Chocolate pumpkin cake recipe INGREDIENTS
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk
1. Line the bottoms of two 8-inch cake pans with parchment paper and
lightly butter.
2. 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.
3. 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.
4. 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.
5. 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.
Makes 1 cup.
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