Saturday, October 08, 2005
Chocolate Pumpkin Cake
This recipe comes from the October 2005 issue of Country Living. I make the cupcake version today and decorated them with gummy spiders and worms. The recipe is great not to hard to make and contains many things that you already have in your pantry. The mixture of the orange frosting and the pumpkin chocolate cake is outstanding! YUM!!
The photo shows the cupcakes and also the very fun Martha-inspired fall wreath I made. It originally had little pumpkins on it which were hollowed out and tea lights were placed inside, but there were some issues with that.. it would have worked except I bought pumpkins that were too old...
2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons good-quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin purée
1 1/2 teaspoons vanilla extract
2 1/4 sticks unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
1 recipe Orange Cream-Cheese Frosting
1. Prepare cake pans: Heat oven to 350° F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean ‑- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375° F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve.
Orange Cream-Cheese Frosting
One 8-ounce package cream cheese, softened
1/4 cup unsalted butter (1/2 stick), softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring
Make the frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy ‑- about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.