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Chocolate Pumpkin Layer Cake Recipe

Chocolate Pumpkin Layer Cake Recipe
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Cooking Time : 1 minutes
Serving : 10
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Prepare the ingredients before making Chocolate Pumpkin Layer Cake in your home. Then, follow these steps below to serve Chocolate Pumpkin Layer Cake for your family or friends.

Ingredients: Chocolate Pumpkin Layer Cake

  • THE CAKE
  • 2 1/2 cup all-purpose flour
  • 1 cup unseetenedcocoa powder
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 4 tsp ground coffee instant granules
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 15 ounce can pumpkin puree, pure unflavored
  • 1 1/2 tsp vanilla extract
  • 10 oz unsalted butter, at room temperature. ( 2 1/4 sticks )
  • 1 1/2 cup Light brown sugar
  • 1 1/2 cup granulated sugar
  • 5 large eggs
  • CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING
  • 4 oz saltedbutter, at room temperature
  • 2 8 ounce packages of cream cheese, at room temperature
  • 2 cup confectioner's sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • drops of orange food color
  • CHOCOLATE GANACHE GLAZE4
  • 4 oz semi sweet chocolate, chopped or chips
  • 1/4 cup heavy whipping cream
  • GARNISH
  • 1/4 cup orange and black sprinkles

How to Make Chocolate Pumpkin Layer Cake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Chocolate Pumpkin Layer Cake in your home by yourself.

    Step 1
  • Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray
  • Step 2
  • In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
  • Step 3
  • In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
  • Step 4
  • In a large bowl beat butter and b both sugars until light and fluffy
  • Step 5
  • Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
  • Step 6
  • Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
  • Step 7
  • MAKEFROSTING
  • Step 8
  • Beat together in a large bow, cream cheese and butter until smooth
  • Step 9
  • Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
  • Step 10
  • FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
  • Step 11
  • Add second layer, bottom up and frost
  • Step 12
  • Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing
  • Step 13
  • MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
  • Step 14
  • . Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake
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