Decadent Chocolate Pumpkin Delight
Indulge in this rich and moist Decadent Chocolate Pumpkin Delight, a perfect blend of chocolate and pumpkin flavors that is sure to impress. This cake is perfect for gatherings, holidays, or any special occasion. With its creamy frosting and luscious glaze, it's a treat that'll make you and your guests swoon. Share the joy of baking and delight your friends and family with this unforgettable dessert.
14
Servings
200
Calories
24
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Sifted)
Unsweetened cocoa powder
2/3 cup (Sifted)
Baking powder
2 teaspoons (Sifted)
Baking soda
1 teaspoon (Sifted)
Salt
1/2 teaspoon (Sifted)
Buttermilk
1/2 cup (Mixed with pumpkin and vanilla extract)
Canned pumpkin
1 cup (Mixed with buttermilk and vanilla extract)
Vanilla extract
2 teaspoons (Mixed with buttermilk and pumpkin)
Unsalted butter
3/4 cup (Softened)
Dark brown sugar
1 cup (Packed)
Granulated sugar
1 cup (Granulated)
Eggs
3 large (Room temperature)
Egg yolk
1 (Room temperature)
Cream cheese
6 ounces (Softened)
Confectioners' sugar
1 1/2 cups (Sifted for frosting)
Ground cinnamon
1/4 teaspoon (For frosting)
Vanilla extract
3/4 teaspoon (For frosting)
Heavy cream
1 1/2 cups (For frosting and glaze)
Orange food coloring
1/4 teaspoon (For frosting)
Bittersweet chocolate
4 ounces (Chopped)
Cold unsalted butter
1 tablespoon (For glaze)
Corn syrup
3 tablespoons (For glaze)
Heavy cream
1/2 cup (For glaze)
Cold butter
1 tablespoon (For glaze)
Instructions
1
Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
2
In a mixing bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
3
In a separate small bowl, combine the buttermilk, canned pumpkin, and vanilla extract; mix well.
4
In a large mixing bowl, cream the softened butter, dark brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
5
Add the eggs and egg yolk one at a time, mixing well after each addition.
6
Reduce the mixer speed to low and alternately add the dry flour mixture and the buttermilk mixture in three parts, starting and ending with the flour mixture. Mix until just combined.
7
Divide the batter evenly between the prepared cake pans. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the layers cool completely in the pans before transferring to a wire rack.
8
For the frosting, beat the softened cream cheese in a mixing bowl using a medium-high speed until fluffy. Gradually add confectioners' sugar, cinnamon, and vanilla; mix until smooth.
9
In a separate bowl, whip heavy cream with confectioners' sugar and orange food coloring until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined.
10
Spread 1 cup of the cream cheese frosting between the two cooled cake layers. Use the remaining frosting to cover the top and sides of the cake. Chill in the refrigerator for 30 minutes to set.
11
For the glaze, heat the heavy cream in a saucepan until it reaches a gentle boil. Pour it over the bittersweet chocolate, cold butter, and corn syrup in a mixing bowl. Let it sit for 3 minutes, then whisk until smooth.
12
Allow the glaze to cool for 3 to 5 minutes, until it thickens slightly. Pour the glaze over the top of the frosted cake, gently smoothing it towards the edges to create a beautiful drippy effect.
Nutrition Information
13
Fat
21
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Pumpkin Delight?
It is a rich and moist cake that features a perfect blend of chocolate and pumpkin flavors, topped with creamy orange-tinted frosting and a luscious chocolate glaze.
How many servings does this recipe provide?
This recipe makes approximately 14 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What size cake pans should I use?
You will need two 8-inch round cake pans for this recipe.
How should I prepare the cake pans?
Grease the pans and line the bottoms with parchment paper to ensure the cake layers release easily.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
What ingredients are mixed with the canned pumpkin?
The canned pumpkin should be mixed with buttermilk and vanilla extract in a separate small bowl.
How do I cream the butter and sugars?
Use an electric mixer on medium speed to cream the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
How should the eggs be added to the batter?
Add the eggs and egg yolk one at a time, making sure to mix well after each addition.
What is the proper way to combine the dry and wet mixtures?
Alternately add the dry flour mixture and the buttermilk mixture in three parts, starting and ending with the flour mixture, while mixing on low speed.
How long does the cake need to bake?
Bake the layers for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
When should I remove the cakes from the pans?
Let the cake layers cool completely in the pans before transferring them to a wire rack.
What are the base ingredients for the frosting?
The frosting is made from softened cream cheese, confectioners' sugar, cinnamon, vanilla, and whipped heavy cream.
Why is orange food coloring used in the frosting?
Orange food coloring is added to the whipped cream to give the frosting a festive pumpkin-like color.
How much frosting is used between the layers?
Spread exactly 1 cup of the cream cheese frosting between the two cooled cake layers.
Should the cake be refrigerated before glazing?
Yes, chill the frosted cake in the refrigerator for 30 minutes to allow the frosting to set before applying the glaze.
What ingredients make up the chocolate glaze?
The glaze consists of heavy cream, bittersweet chocolate, cold butter, and corn syrup.
How is the chocolate glaze prepared?
Heat heavy cream to a gentle boil, pour it over the chocolate, butter, and corn syrup, let sit for 3 minutes, then whisk until smooth.
How do I create the 'drippy' effect with the glaze?
Allow the glaze to thicken for 3 to 5 minutes, then pour it over the top of the cake and gently smooth it towards the edges.
How much fat is in one serving of this cake?
There are approximately 13 grams of fat per serving.
How many carbohydrates are in each slice?
Each serving contains about 21 grams of carbohydrates.
Does this recipe contain protein?
Yes, each serving provides 2 grams of protein.
What type of chocolate is recommended for the glaze?
The recipe calls for 4 ounces of chopped bittersweet chocolate for the best flavor.
Can I use pumpkin pie filling instead of canned pumpkin?
The recipe specifies canned pumpkin (puree); pumpkin pie filling contains extra spices and sugar which may alter the outcome.
Is this cake suitable for holidays?
Yes, it is highly recommended for fall holidays, gatherings, and special occasions.
What provides the moisture in this cake?
The combination of canned pumpkin, buttermilk, and dark brown sugar ensures a very moist crumb.
Does the recipe require salt?
Yes, 1/2 teaspoon of salt is included in the dry ingredients to balance the sweetness.
How much cocoa powder is needed?
You will need 2/3 cup of unsweetened cocoa powder, which should be sifted.
What are the primary tags associated with this recipe?
Key tags include chocolate, pumpkin, cake, dessert, holiday, fall, sweet, cream cheese frosting, and celebration.