Pumpkin Chocolate Cake & Pumpkin Whipped Cream

By gbvampy1

Ingredients

• Chocolate Pumpkin Cake
• 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, room temperature
• 1 cup canned pumpkin
• 1 cup brown sugar
• 1 cup white sugar
• 1 tablespoon vanilla
• 3/4 cup butter, room temperature
• 4 Eggs, room temperature
• Whipped Cream
• 1 cup pumpkin puree
• 1 -2 cups powder sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon all-spice
• 1 1/2 cups heavy cream

Preparation

Step 1

Chocolate Pumpkin Cake

Heat oven to 350 degrees F.
In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.
In a small bowl combine buttermilk and pumpkin. Mix together until incorporated.
In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8x8 square pans)
Bake for 18-26 minutes. Cake is done when an inserted toothpick comes out clean.

Whipped Cream
Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.