This looks soooooo good
I will make this some day. . .
1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs plus one yolk
Heat oven to 375 degrees.
Line the bottom of two eight inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Beat buttermilk and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk on at a time. Reduce mixer speed to low and alternately beat in the flour and the buttermilk mixtures in thirds. Pout the batter into the prepared pans. Bank until a tester inserted in the center comes out clean. Usually about 35 minutes. Cool layers completely before icing.
Icing:
Step 1:
6 ounces cream cheese
1/2 cup confectioners sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring
Beat cream cheese using mixer set on medium high speed until fluffy. Add 1/2 cup 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 into cream cheese mixture until well combined. Spread one cup frosting between two layers and use remaining to frost sides. Chill 30 minutes & proceed.
Step 2:
4 oz chopped bittersweet chocolate
1 tablespoon unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
Place chocolate, 1 tablespoon unsalted butter and 3 tablespoons corn syrup in medium sized heat proof bowl. Bring 1/2 cup heavy cream to a boil. Pour over chocolate and let sit 3 minutes. Gently stir using a whisk until smooth. Let sit 3-5 minutes until slightly thickened. Pour the glaze on to the center of frosted cake and smooth out over the edges to allow glaze to drip down.
1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs plus one yolk
Heat oven to 375 degrees.
Line the bottom of two eight inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Beat buttermilk and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk on at a time. Reduce mixer speed to low and alternately beat in the flour and the buttermilk mixtures in thirds. Pout the batter into the prepared pans. Bank until a tester inserted in the center comes out clean. Usually about 35 minutes. Cool layers completely before icing.
Icing:
Step 1:
6 ounces cream cheese
1/2 cup confectioners sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring
Beat cream cheese using mixer set on medium high speed until fluffy. Add 1/2 cup 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 into cream cheese mixture until well combined. Spread one cup frosting between two layers and use remaining to frost sides. Chill 30 minutes & proceed.
Step 2:
4 oz chopped bittersweet chocolate
1 tablespoon unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
Place chocolate, 1 tablespoon unsalted butter and 3 tablespoons corn syrup in medium sized heat proof bowl. Bring 1/2 cup heavy cream to a boil. Pour over chocolate and let sit 3 minutes. Gently stir using a whisk until smooth. Let sit 3-5 minutes until slightly thickened. Pour the glaze on to the center of frosted cake and smooth out over the edges to allow glaze to drip down.