Spiced Pumpkin Chocolate Cake

3 cups all-purpose flour
1 1/3 cup cocoa
4 tsp baking powder
4 tsp cinnamon
2 tsp nutmeg
2 tsp baking soda
1 tsp cloves
1/2 tsp kosher salt
1 cup buttermilk
2 cups pumpkin purée
4 tsp vanilla
3 sticks butter
2 cups brown sugar
2 cups turbinado
6 large eggs
2 egg yolks

First, butter four 9" round pie pans. Cut out circular pieces of parchment paper and lay them on the bottom, buttering the top of the parchment paper once it's in the pan. Preheat the oven to 375*F.

In a large bowl, stir together the ingredients of flour through salt. Then sift the ingredients together well to ensure the dry ingredients are mixed thoroughly and does not contain lumps.

In a second bowl, stir together the buttermilk, pumpkin, and vanilla. Set both bowls aside.

In a large mixer, cream together the butter and both sugars for 1 min. Then add the eggs and egg yolks one at a time until fully combined. Then add the dry and wet ingredients into the mixer in thirds on low. Stop the mixer and scrap down the sides, then mix for a few seconds on medium speed to ensure the batter is fully incorporated.

Using a spatula, spoon the batter evenly into all pans and smooth down. Bake in the oven for 25 min. Allow to cool for 10 min, then transfer to a cooling rack to allow the cakes to reach room temperature.

Once completely cooled, use a long knife to smoothly level the top of each cake (you can also use this time to slice each layer in half if you would prefer thinner layers of cake or just to show off the fact you have an eight layer cake).

Use your hands to feel the top of the cake to ensure it is smooth and flat.

~Yields 4 cakes.

Putting the Cake Together

2 cups chopped walnuts
1/4 cup 60% cacao chocolate chips
1/2 cup Pumpkin Pie Marshmallows

Place one cake on the serving platter. Use three strips of parchment paper and place under the cake in a triangle pattern to prevent the ganache from touching the platter while icing.

Using an icing spatula, place 3/4 cup ganache onto the cake and spread until flat. Continue to top with another cake and ganache until all cakes have been placed.

Use most of the remaining icing to smooth the sides of the cake.

With the remaining icing, rewarm over a small pot of steaming water on the stove to melt the ganache. Pour over the top of the cake and allow to drip down the sides of the cake.

Then top with the walnuts, chocolate chips, and marshmallows.

~Yields 8 large slices.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/project-food-blog-8-spiced-pumpkin.html

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