I want to make this cake for Halloween. Of course I will probably modify it using
this recipe to make it grain free, but you should make the real thing and then tell me how good it is. I just love tall cakes.
Chocolate Pumpkin Cake with Orange Cream Cheese Frosting
2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup good-quality cocoa
2 tablespoons good-quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoons fresh-grated nutmeg
3/4 cups buttermilk
1 1/2 cups pumpkin purée
1 1/2 teaspoons vanilla extract
2 1/4 sticks unsalted butter, softened
1 1/2 cups (firmly packed) dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
Directions
1.Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2.Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3.Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
4.Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Orange Cream Cheese Frosting
1 package (8-ounce) cream cheese, softened
1/4 cups (1/2 stick) unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring
Directions
1.Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2.Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3.Add the food coloring and gently stir until the color is uniform.
4.Chill the frosting until ready to ice the cake.