Pumpkin cake and Halloween candy come together to create the ultimate cake for October!
Technique tip: Use and offset spatula to smooth out the sides of the frosting. A piping bag also makes for quick work of adding chocolate between the layers.
- 2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1½ cups chocolate chips, plus
- 1/2 cup extra for topping
- Nonstick cooking spray
- 15 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 5 tablespoons unsalted butter
- 2 tablespoon light corn syrup
- 1/3 cup coffee liquor
CREAM CHEESE FROSTING
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 8 cups powdered sugar
- 2 tablespoons heavy cream
- 3 teaspoons vanilla bean extract
- Cream cheese frosting (recipe above)
- Chocolate ganache, for filling (recipe above)
- Assorted Halloween candy, cut into pieces
For the cake:
1. Preheat your oven to 350°F.
2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium-high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1½ cups of the chocolate chips and mix to combine.
4. Spray three 8-inch round baking pans with nonstick cooking spray. Divide the batter into the baking pans and level it out. Sprinkle on the remaining chocolate chips.
5. Bake for about 35 minutes until a toothpick inserted in the center of each cake and comes out clean. Then remove from the oven. Let cool before turning out from the baking rounds. While cooling, make the chocolate ganache and frosting.
For the chocolate ganache:
Place chocolate in a heatproof bowl. In a medium sauce pan combine heavy cream, butter and corn syrup and place over medium-high heat. Bring to a simmer and pour over the chocolate. Let this sit for 1 minute, and then slowly stir until the mixture is fully combined. Stir in coffee liquor. Cover and place in the refrigerator for 10 minutes.
For the cream cheese frosting:
Combine the cream cheese, butter and powdered sugar in a large stand mixer and whip for 4-5 minutes. Add the heavy cream and vanilla bean extract and continue to whip until smooth.
1. When ready to assemble the cake, fill a piping bag fitted with a 1/2-inch round tip with the chocolate ganache mixture.
2. Place one cake layer on serving plate and pipe a spiral starting from the inside working outward on the first layer, use an offset spatula to smooth it out.
3. Place the second cake layer on top and repeat smoothing it out with the off set spatula.
4. Place the third layer on top and make sure the sides are even and the cake is level. At this point you can fill in any side gaps with the chocolate creating a smooth side. Place cake in the refrigerator to set for 15-30 minutes.
5. Place 1/3 of the frosting on the top of the cake and work the frosting to the sides with an offset spatula. Drag the frosting down the sides to the cake plate, and continue all the way around. Remember you want about a 1/3-inch thick later on top and the sides. Use the offset spatula to even the sides and remove any excess frosting.
6. Decorate the outside of the cake with various types of Halloween candy in even circles starting at the bottom and moving your way up to the top of the cake.