Chocolate Pumpkin Halloween Cake

By lindybug

Chocolate pumpkin cake is topped with a cream cheese frosting that is colored with food dye, then the cake is drizzled with a chocolate to make it festive for Halloween!

Ingredients

• FROSTING:
• 1 1/2 cups flour
• 2/3 cups cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 cups canned pureed pumpkin
• 2 teaspoons vanilla extract
• 3/4 cup butter, softened
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 egg yolk
• 6 ounces softened cream cheese
• 1 1/2 cups 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
• scant 1/4 teaspoon orange food coloring
• GLAZE:
• 4 ounces of chopped bittersweet chocolate
• 1 tablespoon cold unsalted butter
• 3 tablespoons corn syrup
• 1/2 cup heavy cream

Details

Servings 14

Preparation

Step 1

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

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.

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.

Make the Frosting: Beat softened cream cheese using a mixer set on medium-high speed until fluffy. Add confectioners' sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat 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 the next step.

Make the Glaze: Place bittersweet chocolate, butter, and 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.