Pumpkin and Chocolate Layer Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The cake is moist and satisfying, as well as spicy and chocolaty. As if the flavor weren’t enough, this cake looks very dramatic and makes a great centerpiece for a seasonal party. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup brown sugar |
1/4 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 large eggs |
1/4 cup vegetables or 1/4 cup olive oil |
1/4 cup butter, melted and cooled |
3/4 cup pumpkin puree |
1/2 cup milk |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1/2 cup brown sugar |
1/4 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons cocoa powder |
2 large eggs |
1/4 cup vegetables or 1/4 cup olive oil |
1/4 cup butter, melted and cooled |
3/4 cup pumpkin puree |
1/2 cup milk |
1 teaspoon vanilla extract |
2 ounces bittersweet chocolate, melted |
2 (8 ounce) packages cream cheese, room temperature |
1/2 cup butter, room temperature |
1/4 cup maple syrup |
1/3 cup milk |
1 teaspoon vanilla extract |
3 -4 cups confectioners' sugar |
Directions:
1. Preheat oven to 350°F Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
2. Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.
3. For the pumpkin cake:.
4. In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
5. 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.
6. Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
7. For the chocolate cake:.
8. In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt. Sift in cocoa powder and whisk to combine.
9. 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.
10. Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
11. 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.
12. Turn cakes out of their pan and onto wire racks to cool completely before frosting.
13. For the Maple Cream Cheese Frosting.
14. 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.
15. 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.
16. Use remaining frosting to cover the top and sides of the cake.
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