Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze Recipes

Steps:

• Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
• Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
• Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
• Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
• Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.

Steps:

• Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips., Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Steps:

• Preheat the oven to 350°F. Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan. Fluted Bundt pans, especially, need a lot of grease for the cake to release.
• To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
• In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy. Add the vegetable oil and pumpkin puree and stir until smooth. Add half of the flour mixture and mix until it is absorbed. Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans. Switch to a rubber spatula to stir the mixture until smooth. Use the rubber spatula to scoop the batter into the prepared pan.
• Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter. Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.
• To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together. Pour the glaze over the cake after the cake has cooled to room temperature. You'll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.

Steps:

• Heat oven to 375°F.
• Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
• Sift the flour, cocoa, baking powder, baking soda, and salt together.
• Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
• Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
• Beat in the eggs and yolk, one at a time.
• Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
• Pour the batter into the prepared pans.
• Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
• Cool layers completely before icing.
• Frosting:.
• Beat cream cheese using a mixer on medium-high speed until fluffy.
• Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
• In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
• Gently fold the whipped cream into the cream cheese mixture until well combined.
• Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
• Chill for 30 mins and proceed to the glaze.
• Glazing:.
• Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
• Gently stir, using a whisk, until smooth.
• Let sit for 3-5 min, until the glaze thickens slightly.
• Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.