Sunday, October 31, 2010

Chocolate Pumpkin Layer Cake

Posted by - piecesofme
originally posted here Let them Have Cake




Taken from Baking Bites
Pumpkin and Chocolate Layer Cake

Pumpkin Cake Layer
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1/4 cup vegetable or olive oil
1/4 cup butter, melted and cooled
3/4 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract

Chocolate Cake Layer
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp cocoa powder
2 large eggs
1/4 cup vegetable or olive oil
1/4 cup butter, melted and cooled
3/4 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
2-oz dark or bittersweet chocolate, melted

Preheat oven to 350F. Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.

For the pumpkin cake:
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.

For the chocolate cake:
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt. Sift in cocoa powder and whisk to combine.
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined. Whisk in melted chocolate.
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. The baking time is the same for one cake as it is for two cakes in the oven at the same time.

Turn cakes out of their pan and onto wire racks to cool completely before frosting.

Cream Cheese Frosting
2 8-oz packages cream cheese, room temperature
1/2 cup butter, room temperature
1/3 cup milk
1 tsp vanilla extract
3-4 cups confectioners’ sugar

Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.

To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally. Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top. Make sure to spread the frosting all the way to the edges of the cake rounds. Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
Use remaining frosting to cover the top and sides of the cake.

Serves 12-16

I am late as usual in posting and not to mention, I did drop one layer on the floor, but in the end it turned out great, total hit!

2 comments:

Louanne said...

Yum - pumpkin & chocolate!

Colleen said...

chocolate, pumpkin, cream cheese. can't go wrong!