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Name of Event

Halloween

Cuisine From

USA

Description

Chocolate and Pumkin/Vanilla flavored layer cake

Summary

Yield 14-15 servings
Preparation time 20 minutes + cooling time for cake and frosting/icing (about 30 minutes)
Cooking time 35 minutes
Main Ingredient Flour/pumpkin

Ingredients

1½ cup all-purpose/plain flour

.67 cu. good quality cocoa

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup buttermilk

1 cup canned pumpkin

2 tsp. vanilla extract

¾ c. butter

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs

1 egg yolk

Instructions

Making the cake

  1. Line the bottoms of two 8-inch cake pans with parchment/baking paper and lightly butter.
  2. 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.
  3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes.
  4. Cool layers completely before icing.

Making the frosting/icing

  1. Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined.
  2. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks.
  3. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to next step . Makes 3 cups

Bringing all together

  1. Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth.
  2. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.

Recipes courtsey of Country Living. Visit their sight for more Halloween recipes.