Chocolate Pumpkin Layer Cake
Chocolate Pumpkin Layer Cake

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Ingredients of Chocolate Pumpkin Layer Cake:
  1. Provide - THE CAKE
  2. Make ready 2 1/2 cup of all-purpose flour
  3. Require 1 cup of unseetenedcocoa powder
  4. Make ready 1 tbsp baking powder
  5. Give 1 1/2 tsp baking soda
  6. Prepare 1/4 tsp salt
  7. Provide 2 tsp ground cinnamon
  8. Take 4 tsp of ground coffee instant granules
  9. Need 1/2 cup for buttermilk
  10. Need 1/4 cup of sour cream
  11. Give 1 15 ounce can pumpkin puree, pure unflavored
  12. Get 1 1/2 tsp of vanilla extract
  13. Prepare 10 oz unsalted butter, at room temperature. ( 2 1/4 sticks )
  14. Require 1 1/2 cup of Light brown sugar
  15. Take 1 1/2 cup of granulated sugar
  16. Prepare 5 large eggs
  17. Take of CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING
  18. Get 4 oz saltedbutter, at room temperature
  19. Need 2 of 8 ounce packages of cream cheese, at room temperature
  20. Prepare 2 cup for confectioner's sugar
  21. Get 1 tsp for pumpkin pie spice
  22. Need 1/2 tsp of ground cinnamon
  23. Need 1 tsp of vanilla extract
  24. Provide drops of orange food color
  25. You need - CHOCOLATE GANACHE GLAZE4
  26. Take 4 oz of semi sweet chocolate, chopped or chips
  27. Need 1/4 cup of heavy whipping cream
  28. Prepare for GARNISH
  29. Give 1/4 cup orange and black sprinkles
Chocolate Pumpkin Layer Cake start cooking:
  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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