Easiest Way to Make Yummy Chocolate Pumpkin Layer Cake

Chocolate Pumpkin Layer Cake.

You can cook Chocolate Pumpkin Layer Cake using 29 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chocolate Pumpkin Layer Cake

1. It's of THE CAKE.
2. Prepare of all-purpose flour.
3. It's of unseetenedcocoa powder.
4. You need of baking powder.
5. It's of baking soda.
6. It's of salt.
7. It's of ground cinnamon.
8. You need of ground coffee instant granules.
9. You need of buttermilk.
10. Prepare of sour cream.
11. Prepare of 15 ounce can pumpkin puree, pure unflavored.
12. It's of vanilla extract.
13. You need of unsalted butter, at room temperature. ( 2 1/4 sticks ).
14. You need of Light brown sugar.
15. Prepare of granulated sugar.
16. You need of large eggs.
17. You need of CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING.
18. It's of saltedbutter, at room temperature.
19. Prepare of 8 ounce packages of cream cheese, at room temperature.
20. You need of confectioner's sugar.
21. You need of pumpkin pie spice.
22. You need of ground cinnamon.
23. You need of vanilla extract.
24. Prepare of drops of orange food color.
25. Prepare of CHOCOLATE GANACHE GLAZE4.
26. You need of semi sweet chocolate, chopped or chips.
27. Prepare of heavy whipping cream.
28. It's of GARNISH.
29. It's of orange and black sprinkles.

Chocolate Pumpkin Layer Cake step by step

1. Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray.
2. In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside.
3. In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside.
4. In a large bowl beat butter and b both sugars until light and fluffy.
5. Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing.
6. Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely.
7. MAKEFROSTING.
8. Beat together in a large bow, cream cheese and butter until smooth.
9. Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want.
10. FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting.
11. Add second layer, bottom up and frost.
12. Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing.
13. MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth.
14. . Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake.