Chocolate Cake with Pumpkin Cream Cheese Frosting
For The Cake:
2- 9” cake pans, greased with butter and lined with parchment paper
4 oz unsweetened chocolate, chopped
1/4 Cup Dutch-processed cocoa, lightly packed
3/4 Cup Boiling water
3/4 Cup Sour Cream
1/2 Tsp. Cook’s Pure Cinnamon Extract
2 Cups All Purpose Flour
3/4 Tsp. Baking Soda
1 Tsp. Fine Salt
1/2 Cup Butter, room temperature
1/2 Cup Butter, melted with milk solids removed (clarified butter)
1 Cup Firmly Packed Light Brown Sugar
3/4 Cup White Sugar
3 Egg Yolks, room temperature
3 Eggs, room temperature
Preheat oven to 350 degrees.
Combine unsweetened chocolate and cocoa in a bowl and pour boiling water over the chocolate; allow to steep for 1 minute. Whisk the mixture and then add the sour cream and the two extracts. Set aside.
In a small bowl, combine flour, baking soda, and salt and whisk together. Set aside.
In a bowl of an electric mixer, fitted with the paddle attachment, combine the room temperature butter and the two sugars. Cream the mixture on medium high until light and fluffily. Scrape the bowl occasionally to ensure the ingredients are well mixed.
On low speed, drizzle the clarified butter into the mixture until blended. Then mix on high medium-high sped until the batter is once again light and fluffy. Blend the eggs and egg yolks into the mixture one at a time, mixing throughly after each addition.
Next add the flour and chocolate mixtures into the batter in three additions, alternating between the two and beginning and ending with flour. After each addition, mix the batter just so that it is combined. Mixing the batter too much at this stage will ruin the texture of the cake.
Divide the batter evenly into the two pans, lightly tapping the pans to remove any air bubbles in the batter.
Bake in the middle of the oven for 22 to 25 minutes or until when a knife or toothpick is inserted it comes out clean.
Remove the cakes from the pans onto cooling racks and take off the parchment paper. Allow cakes to cool completely before frosting.
For The Frosting:
12 oz Cream Cheese, room temperature
8 Tbsp. Butter, room temperature
4 Cups Powdered Sugar
1/2 Cup Canned Pure Pumpkin
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Combine sugar, cinnamon and nutmeg in a bowl. Set aside.
With an electric mixer, beat together the cream cheese and the butter until well combined. Beat in the pumpkin puree and the vanilla extract. The mixture should be smooth, and pale orange.
Mix in the sugar mixture and continue to beat until mixture is completely smooth.