Pumpkin Chocolate Layer Cake

I had a few friends over for dinner this weekend. I wanted to make a fun Fall dessert, so when I came across this recipe over on Baking Bites, I knew I had to try it. It was delicious! I love the combination of pumpkin and chocolate, so how could it not be good?! The only problem I had was the frosting. It was tasty alright, but it was way off in consistency. I will post the original recipe here, but be warned... It was VERY thin. So thin, that my cake was verging on Sleeping Beauty style baking. Luckily, it still tasted delicious!

Also, I am including a diagram of the easiest way to line a round cake pan with parchment paper. Its one of my favorite little tricks in baking.

Pumpkin Chocolate Layer Cake

Pumpkin Cake Layer

1 1/2 Cups Flour

1/2 Cup Brown Sugar

1/4 Cup Sugar

1 tsp. baking Soda

1/2 tsp. Baking Powder

1 tsp. Cinnamon

1/4 tsp. Salt

2 Eggs

1/4 Cup Vegetable Oil

1/4 Cup Butter, melted & cooled

3/4 Cup Pumpkin Puree

1/2 Cup Milk

1 tsp. Vanilla

Chocolate Cake Layer

1 1/2 Cups Flour

1/2 Cup Brown Sugar

1/4 Cup Sugar

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1/4 tsp. Salt

2 TBSP Cocoa Powder (i used Dutch Process)

2 Eggs

1/4 Cup Butter, melted & cooled

3/4 Cup Pumpkin Puree

1 tsp. Vanilla

2 oz. Dark or Bittersweet Chocolate, melted & slightly cooled

Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper and lightly grease bottom and sides. Have 2 mixing bowls ready do you can make the batter for both cakes @ the same time.

For the Pumpkin Cake:

In a large bowl, whisk together the flour, sugars, baking soda & powder, spices and salt. In a medium size bowl, whisk together the eggs, oil, butter, pumpkin puree, milk, and vanilla until all ingredients are well combined. Pour pumpkin mixture into flour mixture & stir until there are no more streaks left. Pour into greased pan.

For the Chocolate Cake:

In a large bowl whisk together the dry ingredients. In a medium size bowl, whisk together the wet ingredients (except chocolate) until well combined. Stir in melted chocolate, and pour wet mixture into dry mixture and combine until there are no more flour streaks visible. Pour mixture into prepared pan.

Bake the cakes for 30-35 minutes, or until a toothpick comes out clean & the cake springs back when lightly touched. Turn cakes onto wire racks & cool completely before frosting.

Maple Cream Cheese Frosting:

2, 8 oz. Packages Cream Cheese, @ room temperature

1/2 Cup Butter, @ room temperature

1/4 Cup Pure Maple Syrup

1/3 Cup Milk**

1 tsp. Vanilla

3-4 Cups Confectioners' Sugar

Combine all ingredients in the bowl of an electric mixer and beat until smooth, gradually adding the powdered sugar until a thick and spreadable consistency is achieved.

To assemble the cake:

Slice both cakes in half horizontally. Place a chocolate round on a cake platter and frost with the cream cheese frosting. Then, place a pumpkin round on top of that and frost again. Continue until all cake has been layered and frosted. use remaining frosting to cover the top and sides of the cake. You can serve it as is, or decorate it will fall candy.

** Next time, I would not add the milk until the very end to see if I needed it as a thinner. I think it really helped my frosting become extra runny!