Chocolate Pumpkin Layer Cake
Chocolate Pumpkin Layer Cake

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Alright, don’t linger, let’s plan this chocolate pumpkin layer cake menu with 29 substances which are surely easy to find, and we have to process them at the very least through 14 ways. You should expend a while on this, so the resulting food could be perfect.

Composition of Chocolate Pumpkin Layer Cake:
  1. Give for THE CAKE
  2. Give 2 1/2 cup - all-purpose flour
  3. Prepare 1 cup for unseetenedcocoa powder
  4. Need 1 tbsp - baking powder
  5. Prepare 1 1/2 tsp for baking soda
  6. Require 1/4 tsp salt
  7. Need 2 tsp for ground cinnamon
  8. Give 4 tsp of ground coffee instant granules
  9. Require 1/2 cup for buttermilk
  10. Get 1/4 cup for sour cream
  11. Give 1 15 ounce can pumpkin puree, pure unflavored
  12. Make ready 1 1/2 tsp - vanilla extract
  13. Give 10 oz for unsalted butter, at room temperature. ( 2 1/4 sticks )
  14. Make ready 1 1/2 cup of Light brown sugar
  15. Require 1 1/2 cup granulated sugar
  16. Make ready 5 of large eggs
  17. Provide - CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING
  18. You need 4 oz - saltedbutter, at room temperature
  19. Make ready 2 8 ounce packages of cream cheese, at room temperature
  20. Prepare 2 cup of confectioner's sugar
  21. Get 1 tsp - pumpkin pie spice
  22. Take 1/2 tsp for ground cinnamon
  23. Need 1 tsp for vanilla extract
  24. Get for drops of orange food color
  25. You need for CHOCOLATE GANACHE GLAZE4
  26. Make ready 4 oz of semi sweet chocolate, chopped or chips
  27. Make ready 1/4 cup for heavy whipping cream
  28. Get - GARNISH
  29. Take 1/4 cup - orange and black sprinkles
Chocolate Pumpkin Layer Cake instructions:
  1. Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray
  2. In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
  3. In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
  4. In a large bowl beat butter and b both sugars until light and fluffy
  5. Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
  6. Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
  7. MAKEFROSTING
  8. Beat together in a large bow, cream cheese and butter until smooth
  9. Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
  10. FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
  11. Add second layer, bottom up and frost
  12. Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing
  13. MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
  14. . Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake

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