Chocolate and pumpkin is such a surprisingly delightful combination in this Chocolate Pumpkin Cake With Caramel Pecan Topping. As the pumpkin puree replaces the fat in the recipe, this cake is completely free of butter or oil with an end result that is still super moist and tender. The pumpkin does not overpower the chocolate flavor of the cake so Chef Eddy made sure the frosting is bursting with pumpkin flavor.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 350°F.
Gather three 8- or 9-inch round cake pans. Cut 3 parchment rounds by placing a cake pan on parchment paper. Draw a circle around the bottom edge and cut using scissors.
Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside.
Blend and sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a bowl large enough to hold all ingredients, whip eggs using a handheld or stand mixer until well blended. Add sugar and whip until thick and pale, about 7-9 minutes. On low speed add vanilla and 1 1/3 cup pumpkin puree ensuring a light mixture.
Stir in flour mixture and mix until just combined to retain air cells obtained by whipping eggs. Scoop and divide evenly into prepared pans.
Place in oven and bake until center of cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 22-24 minutes.
Turn upside down on parchment or on a plastic food film lined work surface. Keep cake pans over cakes and cool completely. Leave parchment paper on cakes as it makes transferring delicate cakes much easier.
Meanwhile prepare pumpkin frosting by creaming butter until light and fluffy. Add remaining 2/3 cup pumpkin puree, ginger, cinnamon, and salt and blend together.
Add powdered sugar cup-by-cup and whip until light and fluffy.
Place frosting in a piping bag fitted with a medium-large star tip and pipe rosettes on surface.
Place a cake round on a serving tray and remove parchment paper. Pipe rosettes on entire surface of cake layer. Place another cake layer on top, remove parchment and pipe remaining frosting on the surface.
Cover with remaining layer and remove parchment.
Make caramel topping by bringing heavy cream, brown sugar, salt, and butter to a boil. Boil for 3-4 minutes and remove from heat.
Add vanilla extract and pecans. Set aside to cool. Once barely warm, spoon onto cake.
Can’t decide between lemon or chocolate? Then make a Doberge cake! This Lemon and Chocolate Doberge Cake has soft tender buttermilk cake layers sandwiched with superb homemade fillings. A magnificent...
Enjoy the fall flavors of a caramel apple in a cupcake form! These easy-to-make Caramel Apple Cupcakes are topped with a creamy caramel frosting, peanuts, and Snickers® candy bars. Parties, the office...
S’mores are a true American classic and this S’mores Four Layer Cake captures the flavor profile perfectly. With layers of moist chocolate cake, marshmallow frosting and chocolate ganache, this summer...
With three layers of moist pumpkin cake, homemade cream cheese frosting and a decadent pecan praline topping, this Pumpkin Pecan Praline Torte is a show-stopper!
Layers of moist, rich coconut cake are offset by sweet-tart cranberry filling in this stunning Cranberry Coconut Cake. Then we top the whole thing with a coconut frosting! It’s a show-stopping holiday...
Inspired by the classic ice cream of your childhood, this Neapolitan Cake is full of moist layers of strawberry, vanilla, and chocolate. Don’t be fooled, this beautiful treat is much easier to make...
Log In Or Register To Post Comments