Pumpkin Chocolate Cake with Chocolate Ganache
This pumpkin chocolate layer cake is the perfect fall dessert :)
Chocolate Cake Ingredients
3/4 cup plus 2 Tablespoons A.P. flour
1 cup sugar
1/4 cup plus 2 Tablespoons cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 egg
1/2 cup boiling water
Pumpkin Cake ingredients
1 cup plus 2 Tablespoons A.P. Flour
2 teaspoons pumpkin spice mixture
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup pumpkin puree
2 Tablespoons molasses
Frosting
12 ounces cream cheese
1 1/2 sticks butter
1 teaspoon vanilla
1 1/2 pounds powdered sugar
In this video, I'm collaborating with one of my fellow YouTubers, Julie. Her channel is Cooking with Julie Steindel -
Make sure to go check out her delicious chocolate, pumpkin brownies :) They look so yummy!
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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Easy Pumpkin Layer Cake
This Pumpkin Layer Cake is the perfect way to enjoy pumpkin season! Soft, moist, and delicious, it’s loaded with warm spices and filled and frosted with a rich, velvety cream cheese frosting. Finish it off with a drizzle of caramel sauce and you’ve landed in dessert heaven.
Copy this link into your browser for the full recipe:
#pumpkincake #pumpkinrecipe #pumpkinseason
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How to Make Brown Sugar Pecan Cake with Chocolate Ganache
Looking for an “any occasion” cake? This Brown Sugar Pecan Cake with Chocolate Ganache is a recipe you will want to hang on to all year long. A tender brown sugar cake frosted with a delectable chocolate ganache and topped with pecan caramel topping. Yes please! Birthday celebrations, dinner parties, anniversaries – this cake is always a good idea. #imperialsugar #pecancake #layercake #brownsugarpecancake #chocolateganache
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Chocolate Cake With Brown Butter Frosting - Glen And Friends Cooking
Chocolate Buttermilk Cake With Browned Butter Frosting - Glen And Friends Cooking
So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake. So keep your hate mail, and learn that we all use English differently and in Canada this was called a chocolate dump cake recipe - Glen cooks a chocolate dump cake from scratch with browned butter icing.
Cake
500 mL (2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
125 mL (½ cup) butter
250 mL (1 cup) water
15 mL (1 Tbsp) instant coffee
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Cake Method:
Preheat to 190ºC (375°F).
Line the bottom of a 13x9 metal baking pan with parchment paper.
Put the sugar, water, chocolate, butter and coffee in a saucepan over medium heat.
Stir until fully melted and blended, then remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
Stir the buttermilk, and vanilla into the chocolate mixture.
Whisk the eggs into the chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Bake about 30 to 35 minutes, or until a tester comes out clean.
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
Frost the cake.
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CHOCOLATE AND PUMPKIN CAKE with Whipped Brown Icing
Hello my peeps.
Thanks for taken the time to watch my videos. hope you will try the recipes. leave a comment down below of what you would like me to do next and i will get to them as soon as possible. Again thanks for watching my videos. I am using a 8' inch cake pan fyi.
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Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting
In light of this pumpkin layer cake recipe video, I'm collaborating with one of my all-time favorite Youtuber's ever, Entertaining with Beth. You won't find a more down to earth, nicer, more talented person than Beth, no joke! She is a great cook and I'm super proud to call her friend. So, when you are done with this video, or heck even before, go see her amazing recipe video for pumpkin spiced waffles which will for sure help you start off your day right, In October!
GO WATCH HER VIDEO NOW AT:
SUBSCRIBE TO HER CHANNEL NOW AT:
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MORE GREAT DESSERT RECIPES:
Coconut Panna Cotta:
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Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
For the Cake:
• 2 cups of melted unsalted butter
• 10 large eggs
• 2 1/2 cups of loosely packed brown sugar
• 2 cups of sugar
• 3 tablespoons of dark rum
• 2 15-ounce cans of canned pumpkin puree
• 5 cups of all-purpose flour
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• pinch of salt
• 1 tablespoon of cinnamon
• ½ teaspoon of nutmeg
For the Frosting:
• 2 pounds of softened cream cheese
• 2 cups of softened unsalted butter
• 4 cups of powdered sugar
• 1 cup of maple syrup
• pecan halves and currants for garnish
Makes 1 6-layer 8 cake plus leftovers for trifles
prep time: 30 minutes
cook time: 15 minutes
Procedures:
1. Preheat the oven to 350°
2. In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
3. In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
4. Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
5. Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
6. In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
7. Once the cakes have cooled use an 8 cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
8. Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten