Dolce Mangia
Sweet Eats
Chocolate Pumpkin Cake
1 1/2 c flour
2/3 c cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c buttermilk
1 c canned pumpkin
2 t vanilla extract
3/4 c butter, softened
1 c dark brown sugar
1 c granulated sugar
3 eggs plus one additional yolk
Orange Cream Cheese Frosting (below)
Chocolate Glaze (below)

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.
Orange Cream Cheese Frosting (Makes 3 c):
Beat 6 oz softened cream cheese with a mixer on medium-high till fluffy. Add 1 1/2 c confectioner's sugar, 2 1/4 t cocoa, 1/4 t cinnamon and 3/4 t vanilla and beat on low speed till well combined. In a separate bowl, beat 1 1/2 c heavy cream with a scant 1/4 t orange food coloring on medium-high till soft peaks form. Gently fold in the whipped cream to the cream cheese mixture till well combined. Spread 1 c frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and then add the glaze. You can make this frosting in any color.
Chocolate Glaze (Makes 1 c):
Place 4 oz of chopped bittersweet chocolate, 1 T cold unsalted butter and 3 T corn syrup in a medium heat proof bowl. Bring 1/2 c heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes. Gently stir till smooth. Let sit for 3 to 5 minutes till the glaze thickens slightly. Pour the glaze on the center of the frosted cake and smooth out the edges to allow the glaze to drip over the sides.

Time: 2 hours   Serves:10-12

This recipe came from the October 2007 Country Living magazine.

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