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Half Chocolate Half Pumpkin Spice Cake

Course: dessert
Cuisine: american
Keyword: Cake

Ingredients

Chocolate cake:

  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup cocoa powder
  • ¾ cup buttermilk
  • ½ cup semi-sweet chocolate melted
  • ½ cup chocolate chips

Pumpkin cake:

  • 2 large eggs
  • 1 ½ cups sugar
  • 1 can 420g plain pumpkin puree (not fresh puree)
  • ½ cup unsalted butter melted
  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cloves

Buttercream:

  • 4 cups unsalted butter room temperature
  • 2 tsp vanilla extract
  • 10 cups confectioner’s sugar
  • ½ tsp pumpkin spice mix
  • orange food colouring
  • ½ cup melted semi-sweet chocolate

  • Red, orange, yellow and brown candy melts, melted

Instructions

Bake the chocolate cake:

  • Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla and eggs one at a time, beating with each addition.
  • In a separate bowl, combine the flour, baking soda, salt and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Add the chocolate chips and melted chocolate and mix well.
  • Pour into a greased and floured 9” round baking pan and bake at 350F for 40 minutes, or until a skewer inserted into the center comes out clean. Cool completely.

Bake the pumpkin cake:

  • Combine the eggs, sugar, pumpkin puree and butter in a large bowl. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add this to the pumpkin mixture and mix well.
  • Pour into a greased 9” round baking pan and bake at 350F for 70 minutes, or until a skewer inserted into the center comes out clean.

Make the buttercream:

  • Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes until fluffy.
  • Divide the buttercream in half, then divide one half into 2 bowls. Place the pumpkin spice mix and orange food colouring in one bowl and the melted chocolate into the other bowl, mixing well to combine.
  • Set all 3 flavours of buttercream aside.

Make the leaves:

  • Pour all colours of candy melts into a leaf-shape mold. Place in the freezer until set, about 15 minutes. Unmold and set aside.

Assembly:

  • Slice the surface off of each cake to flatten the surface, then slice each cake into 2 layers. Then slice the cakes in half vertically and stack both sides on top of each other, creating 2 cake halves with 4 layers each.
  • Spread some pumpkin spice buttercream between the pumpkin cake layers and the chocolate buttercream between the chocolate cake layers. Then cover the entire cake in the white buttercream.
  • Place the remaining pumpkin and chocolate buttercream in piping bags fitted with large star-shaped piping tips.
  • Pipe dollops on to the cake and decorate with chocolate leaves. Enjoy!

Video

Notes

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