I love this, however my thighs are not so thrilled.
For Mother's Day, he and the critters presented me with a lovely bouquet of tulips, a fanastic dinner (bacon wrapped filet mignon, fancy baked potatoes, fresh asparagus, great wine and this cake.
When you read how involved the recipe is, you'll understand that my Mother's Day cake was made with lots of love.
Warning: just looking at this cake will probably add calories!
It is the best chocolate cake I've ever put in my mouth! It really should be called "death by chocolate!" Here's the recipe:
Chocolate Pumpkin Cake
1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk
Heat oven to 375 degrees. 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, plumkin, 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 gthirds. 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.
There are two steps to finish this masterpiece!
Step 1 - Frosting:
Beat 6 ounces softened cream chese 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. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cups confectioners sugar and a scant 1/4 teaspoon food coloring (he used red for pink) on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the reamining frosting to ice the top and sides of the cake. chill 30 minutes and proceed to step 2.
Step 2 - Glaze:
Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tabelspoons 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. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the4 center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Enjoy!
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