Pumpkin Chocolate Cake & Pumpkin Whipped Cream

Chocolate Pumpkin cake IAB

Pumpkin Chocolate Cake & Pumpkin Whipped Cream

INGREDIENTS

Chocolate Pumpkin Cake

1 1/2 cups flour

2/3 cups cocoa

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoons salt

1/2 cup buttermilk, room temperature

1 cup canned pumpkin

1 cup brown sugar

1 cup white sugar

1 tablespoon vanilla

3/4 cup butter, room temperature

4 Eggs, room temperature

Whipped Cream

1 cup pumpkin puree

1-2 cups powder sugar

2 tsp cinnamon

1/4tsp all-spice

1 1/2 cups heavy cream

DIRECTIONS:

 Chocolate Pumpkin Cake

  1. Heat oven to 350 degrees F.
  2. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.
  3. In a small bowl combine buttermilk and pumpkin. Mix together until incorporated.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8×8 square pans)
  7. Bake for 18-26 minutes. Cake is done when an inserted toothpick comes out clean.

Whipped Cream

  1. Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
  2. While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
  3. Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.

source:  iambaker

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