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Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting Recipe

Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting Recipe

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Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting

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Ingredients:

Serving

2 1/2 cups all-purpose flour , plus
2 tsp all-purpose flour
1 cup good quality cocoa
2 tbsp good quality cocoa
1 tbsp baking powder
1 1/2 tsp baking soda
2 1/4 tsp ground cinnamon
3/4 tsp fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
1 1/8 cups unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
1 (8 oz) package cream cheese, softened
1/4 cup unsalted butter, softened
3 tbsp fresh orange juice
1 tsp grated orange zest
1/2 tsp pure vanilla extract
4 cups confectioners' sugar
1/4 tsp orange food coloring

Directions:

Heat oven to 350°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.
Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside.
Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
Add 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.
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°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
When cakes are cool, 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 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.
To prepare frosting: 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. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	623.8 Kcal (2612 kJ)
Calories from fat	154.18 Kcal
		% Daily Value*
Total Fat	17.13g	26%
Cholesterol	91.94mg	31%
Sodium	223.86mg	9%
Potassium	281.21mg	6%
Total Carbs	115g	38%
Sugars	96.59g	386%
Dietary Fiber	1.34g	5%
Protein	5.23g	10%
Vitamin C	1.7mg	3%
Vitamin A	0.2mg	6%
Iron	0.9mg	5%
Calcium	104mg	10%

Amount Per 100 g
Calories	332.38 Kcal (1392 kJ)
Calories from fat	82.15 Kcal
		% Daily Value*
Total Fat	9.13g	26%
Cholesterol	48.99mg	31%
Sodium	119.28mg	9%
Potassium	149.84mg	6%
Total Carbs	61.28g	38%
Sugars	51.47g	386%
Dietary Fiber	0.72g	5%
Protein	2.79g	10%
Vitamin C	0.9mg	3%
Vitamin A	0.1mg	6%
Iron	0.5mg	5%
Calcium	55.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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