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Chocolate Pumpkin Cake



  • 1½ cups all purpose unbleached flour 1 cup canned pumpkin
  • 2/3 cup cocoa 2 teaspoons vanilla extract
  • 2 teaspoons baking powder ¾ cup unsalted butter soft
  • 1 teaspoon baking soda 1 cup dark brown sugar
  • ½ teaspoon salt 1 cup white sugar
  • ½ cup buttermilk 3 large eggs plus 1 yolk
  • Preheat oven to 375̊ F and line the bottom of 2 round 8 x 2″ cake pans with parchment paper.
  • Sift cocoa, flour, baking powder, baking soda and salt together.
  • In a small bowl stir the buttermilk, pumpkin and vanilla extract together.
  • Beat the butter and sugars together until light and fluffy, about 4 – 5 minutes.
  • Beat the eggs and yolk into the butter/sugar mix, one at a time, until well blended.
  • Add the flour mixture in thirds, mixing at low speed.
  • Add the buttermilk/pumpkin mixture.
  • Divide the batter equally between the two pans.
  • Bake until a cake tester comes out clean, about 35 minutes.


  • 6 oz. cream cheese, softened ¾ teaspoons vanilla extract
  • 1½ cups icing sugar 1½ cups whipping cream
  • 2 heaping tablespoons cocoa ¾ cup icing sugar
  • ¼ teaspoon cinnamon orange food colouring
  • Beat cream cheese on high speed until fluffy.
  • Add icing sugar, cocoa, cinnamon and vanilla and beat on low speed until combined.
  • In a separate bowl beat whipping cream with 3/4 cups icing sugar and a few drops of liquid orange food colouring.
  • Fold the whipped cream into the cream cheese mixture until evenly combined.
  • Frost between the two layers of cake using about 1 cup of frosting.
  • Use the remainder to cover the cake sides and top.
  • Chill for 30 minutes to firm up the frosting.


  • 4 oz. bittersweet chocolate 3 tablespoons corn syrup
  • 1 tablespoon unsalted butter, cold 1½ cups whipping cream
  • Chop bittersweet chocolate into a bowl and add butter and corn syrup.
  • Boil whipping cream and pour over the chocolate butter and syrup allow it to stand for 2 min.
  • Whisk the ingredients together until smoothly combined.
  • Pour the glaze over the top of the frosted cake and allow the glaze to run down the sides.