Here is my lame attempt. It looks nothing like the original photo but it was a bit of fun. I found it very difficult to buy canned pumpkin. The guy at Woolworths laughed at me when I asked where it was. He should have been fired. So I had to make my own. The icing was meant to be bright orange however let's not go there... It turned out more of a burnt orange - very Australian!
I made it for my friend, Cabe-Man. However I've snuck a taste and it's amazing!! He promised to eat the entire cake in front of me this afternoon.
In the meantime you should have a look at this blog if you want any party styling ideas. It's my all time favourite blog.
Chocolate Pumpkin Cake
Total Time: 55 min
Oven Temp: 190
Ingredients
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) bi-carb soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) castor sugar
3 large eggs
1 egg yolk
Frosting
170g softened cream cheese
1 1/2 cups icing sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup icing sugar
1/4 teaspoon orange food coloring
Glaze
115g of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons glucose
1/2 cup heavy cream
Directions
1. Line the bottoms of two 8-inch cake pans with baking paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
Frost: Beat 170g softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups icing sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup icing sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Glaze: Place 115g of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons glucose in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
Oven Temp: 190
Ingredients
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) bi-carb soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) castor sugar
3 large eggs
1 egg yolk
Frosting
170g softened cream cheese
1 1/2 cups icing sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup icing sugar
1/4 teaspoon orange food coloring
Glaze
115g of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons glucose
1/2 cup heavy cream
Directions
1. Line the bottoms of two 8-inch cake pans with baking paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
Frost: Beat 170g softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups icing sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup icing sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Glaze: Place 115g of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons glucose in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
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