11/07/2017
Chocolate Pumpkin Layer Cake
20 T soft unsalted butter
2 cups flour
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups pumpkin puree
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 oz. bittersweet or semisweet chocolate, melted and cooled to room temperature
1 t vanilla extract
milk or cream
>how to make<
*Heat oven to 350 degrees.
*Use a little butter to grease two 9" round cake pans.
*Line bottoms with parchment paper.
*Butter and four the paper.
*In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
*Using an electric mixer, cream 8 T butter and the granulated sugar together until light and fluffy, about 3 minutes.
*Beat in eggs one at a time.
*Stir in pumpkin puree.
*Stir in flour mixture about half a cup at a time until smooth.
*Fold in chocolate chips and pecans.
*Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes.
*Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper.
*Let cakes cool completely.
*In a large bowl, blend remaining 12 T butter and confectioners' sugar together.
*Blend in chocolate and vanilla extract and beat until smooth.
(If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.)
*Place one cake layer, smooth side up, on a platter. Ice top.
*Place second layer, smooth side down, on top; ice top and sides of cake.
-serves 8 to 12-
Note: This recipe came from New York Times.
2 cups flour
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups pumpkin puree
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 oz. bittersweet or semisweet chocolate, melted and cooled to room temperature
1 t vanilla extract
milk or cream
>how to make<
*Heat oven to 350 degrees.
*Use a little butter to grease two 9" round cake pans.
*Line bottoms with parchment paper.
*Butter and four the paper.
*In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
*Using an electric mixer, cream 8 T butter and the granulated sugar together until light and fluffy, about 3 minutes.
*Beat in eggs one at a time.
*Stir in pumpkin puree.
*Stir in flour mixture about half a cup at a time until smooth.
*Fold in chocolate chips and pecans.
*Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes.
*Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper.
*Let cakes cool completely.
*In a large bowl, blend remaining 12 T butter and confectioners' sugar together.
*Blend in chocolate and vanilla extract and beat until smooth.
(If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.)
*Place one cake layer, smooth side up, on a platter. Ice top.
*Place second layer, smooth side down, on top; ice top and sides of cake.
-serves 8 to 12-
Note: This recipe came from New York Times.
Labels: cake recipe, chocolate layer cake recipe, chocolate pumpkin layer cake recipe, pumpkin layer cake
