You know what can be better than a pumpkin cake? Only Chocolate Pumpkin Layer Cake. Fluffy and moist chocolate pumpkin cake layers are smothered with rich buttercream filling and covered in a decadent chocolate ganache. Who can refuse such deliciousness?
Let me be honest with you – I’m not a baker. I’d rather quickly whip something up in one bowl and dump it in the cake pan, rather than playing with multi-step complicated recipes. I rarely have time for this. But it’s a pumpkin season and I really wanted you to try something new this year.
Lately, I’ve been searching for new and interesting pumpkin recipes, something that I haven’t tried before. Since I’m a chocaholic, every recipe that calls for a chocolate sounds good to me. Add pumpkin and you have a decadent fall dessert impossible to resist.
This Chocolate Pumpkin Layer Cake is relatively easy to make and don’t require complicated ingredients. It’s a beautiful cake that can be served over Thanksgiving table. Be sure, everyone will love it.
A couple of my own observations from the process:
For making a batter use a large bowl. I started the process in a medium-size bowl but quickly realised that it wouldn’t be enough room for the batter. So I had to switch to a larger bowl in the middle of a process.
For cutting even layers of cake, use a ruler.
Measure the height of cake, visually divide it by 3 parts and mark each cut point with a toothpick. Use as many toothpicks along the cut points as you like.
Use a large serrated knife and cut from toothpick to toothpick.
To get the best vibrant buttercream frosting, use a liquid food colouring. You can regulate the intensity of the colour. Add a little bit and see if it’s orange enough. Then add some more if you wish.
If you buttercream comes out crumbly, it is likely due to difference in temperatures. You can fix this by slightly warming it up. Set the bowl with the buttercream over a large pot of simmering water. The bowl should not touch the bottom of a pot. Whisk the buttercream until it’s smooth.
- 1½ cup (250 grams) flour
- 4 eggs
- 1½ cup sugar
- ⅔ cups cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup kefir
- 1 cup pumpkin puree
- 2 tablespoons vanilla extract
- ¾ cup minus 1 tablespoon (170 grams) melted butter
- ¾ cup (180 grams) softened butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cup heavy cream
- ½ teaspoon liquid orange food colouring
- ⅔ cup (120 grams) dark chocolate chips
- ⅝ cup (150 grams) heavy cream
- Preheat the oven to 350 F. Line 9-in springform pan with parchment paper (bottom and the sides).
- In a large bowl beat the eggs, sugar and vanilla powder until fluffy, about 5 minutes.
- Add pumpkin puree, kefir and melted butter.
- Stir in sifted flour, baking powder, baking soda, salt and cocoa powder.
- Pout the batter into a springform pan and bake for 50-60 minutes until a toothpick comes out clean.
- Remove from the oven and let it cool.
- Cut the cake into 3 even layers. (Use a ruler for a precise measurement and a toothpick to mark the cut point of each layer).
- In a medium bowl beat softened butter, sugar and vanilla extract until very fluffy.
- In a another medium bowl beat chilled heavy cream until soft peaks.
- Combine beaten cream and butter and add orange food colouring. Mix with a spatula until frosting is smooth.
- On a serving plate or a cake stand, place first layer of cake and evenly spread the frosting across the surface of a cake. Continue frosting 2 more layers of cake.
- In a medium bowl combine chocolate chips and heavy cream. Microwave the mixture in 30 seconds intervals until runny.
- Pour over the cake making sure ganache covers the cake completely.
- Let the cake chill until ganache sets.
I hope you will like my delicious Chocolate Pumpkin Layer Cake and put on your fall desserts menu.
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