Pumpkin Chocolate Cake

The recipe Pumpkin Chocolate Cake can be made in roughly 3 hours. For $2.53 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 50g of fat, and a total of 912 calories. This recipe serves 18. Several people made this recipe, and 537 would say it hit the spot. This recipe from Lemons for Lulu requires butter, baking soda, vanillan extract, and pumpkin puree. Overall, this recipe earns a solid spoonacular score of 48%. Single-Serve HEALTHY Pumpkin Mug Cake with Chocolate Pumpkin Frosting, Double Chocolate Pumpkin Cake With Pumpkin Spice Buttercream, and Pumpkin Week: Pumpkin Chocolate Cake are very similar to this recipe.

Servings: 18

Preparation duration: 135 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350 degrees. Lightly spray three 8 inch round cake pans, set aside.In a small bowl, combine flour, cocoa, baking powder, baking soda and cinnamon; set aside. In a separate bowl, stir together the buttermilk, pumpkin and vanilla. Set that aside. In a mixer beat together butter and both sugars until light and fluffy. Add eggs one at a time beating well after each addition. Add flour and pumpkin mixture, alternating between the two. Blend well after each addition. Beat until batter is smooth.Divide the batter between the three pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes. Remove cakes and continue to cool completely on your wire rack.Meanwhile prepare your ganache. In a saucepan heat heavy cream until bubbles form around the edge. Remove from heat and whisk in chocolate chips. Continue to whisk until chocolate has melted and mixture is smooth. Refrigerate for 30-60 minutes. You want the ganache to be thick but spreadable. Prepare buttercreamIn a microwave safe bowl. Melt caramels and 2 tablespoons of milk in 30-second intervals until melted. Allow caramels to cool.For the buttercream, combine butter and cream cheese in the bowl of your mixer. Beat on medium speed until creamy. Mix in salt and vanilla. Slowly mix in powdered sugar one cup at a time adding milk as necessary. Continue to beat until buttercream is smooth. Carefully beat in cooled caramel.Remove ganache from refrigerator and allow ganache to stand for 5 minutes before spreading.Place bottom cake layer on your serving plate. Using a serrated knife, cut dome off of the top of the cake. Discard. Place about a half a cup of ganache on cake in the center and smooth out towards edges with an offset spatula. Place cake in refrigerator. Allow ganache to set for 10- 20 minutes. Remove and top with one cup of buttercream. Spread buttercream starting from the center and working towards edges. Cut top of second cake layer. Place layer over buttercream layer. Repeat process. Continue until all three layers have been stacked. Place remaining frosting on the top. Refrigerate until ready to serve.*Before covering top layer with frosting. Place 3-4 wooden skewers through the cake to keep layers in place. Frost over top to hide the skewers.

 

Step by step:

1. Heat oven to 350 degrees. Lightly spray three 8 inch round cake pans, set aside.In a small bowl, combine flour, cocoa, baking powder, baking soda and cinnamon; set aside. In a separate bowl, stir together the buttermilk, pumpkin and vanilla. Set that aside. In a mixer beat together butter and both sugars until light and fluffy.

2. Add eggs one at a time beating well after each addition.

3. Add flour and pumpkin mixture, alternating between the two. Blend well after each addition. Beat until batter is smooth.Divide the batter between the three pans.

4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes.

5. Remove cakes and continue to cool completely on your wire rack.Meanwhile prepare your ganache. In a saucepan heat heavy cream until bubbles form around the edge.

6. Remove from heat and whisk in chocolate chips. Continue to whisk until chocolate has melted and mixture is smooth. Refrigerate for 30-60 minutes. You want the ganache to be thick but spreadable. Prepare buttercream

7. In a microwave safe bowl. Melt caramels and 2 tablespoons of milk in 30-second intervals until melted. Allow caramels to cool.For the buttercream, combine butter and cream cheese in the bowl of your mixer. Beat on medium speed until creamy.

8. Mix in salt and vanilla. Slowly mix in powdered sugar one cup at a time adding milk as necessary. Continue to beat until buttercream is smooth. Carefully beat in cooled caramel.

9. Remove ganache from refrigerator and allow ganache to stand for 5 minutes before spreading.

10. Place bottom cake layer on your serving plate. Using a serrated knife, cut dome off of the top of the cake. Discard.

11. Place about a half a cup of ganache on cake in the center and smooth out towards edges with an offset spatula.

12. Place cake in refrigerator. Allow ganache to set for 10- 20 minutes.

13. Remove and top with one cup of buttercream.

14. Spread buttercream starting from the center and working towards edges.

15. Cut top of second cake layer.

16. Place layer over buttercream layer. Repeat process. Continue until all three layers have been stacked.

17. Place remaining frosting on the top. Refrigerate until ready to serve.*Before covering top layer with frosting.

18. Place 3-4 wooden skewers through the cake to keep layers in place. Frost over top to hide the skewers.

Nutrition Information:

covered percent of daily need

 

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