Glazed Chocolate Pumpkin Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 1 1/2 cups flour
• 1/2 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
• 1/4 cup butter, softened (1 1/2 sticks)
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 large eggs, plus
• 1 egg yolk
• 6 ounces cream cheese, softened
• 2 1/4 cups confectioners' sugar
• 2 1/4 teaspoons cocoa
• 1/2 teaspoon cinnamon
• 3/4 teaspoon vanilla
• 1 1/2 cups heavy cream
• 1/4 teaspoon orange food coloring
• 4 ounces bittersweet chocolate, chopped
• 1 tablespoon unsalted butter, cold
• 3 tablespoons light corn syrup
• 1/2 cup heavy cream

Recipe

• 1 heat oven to 375°f.
• 2 line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
• 3 sift the flour, cocoa, baking powder, baking soda, and salt together.
• 4 stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
• 5 beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
• 6 beat in the eggs and yolk, one at a time.
• 7 reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
• 8 pour the batter into the prepared pans.
• 9 bake until a tester, inserted into the center, comes out clean--about 35 mins (note: if you're using nonstick cake pans, check around 25 mins as they cook faster).
• 10 cool layers completely before icing.
• 11 frosting:.
• 12 beat cream cheese using a mixer on medium-high speed until fluffy.
• 13 add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
• 14 in a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
• 15 gently fold the whipped cream into the cream cheese mixture until well combined.
• 16 spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
• 17 chill for 30 mins and proceed to the glaze.
• 18 glazing:.
• 19 place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
• 20 gently stir, using a whisk, until smooth.
• 21 let sit for 3-5 min, until the glaze thickens slightly.
• 22 pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.