Chocolate Pumpkin Cake With Caramel Pecan Topping

Prep Time:

1h 20m

Bake/Cook Time:

22m - 24m

Yield:

8-12 slices

Chocolate and pumpkin is such a surprisingly delightful combination in this Chocolate Pumpkin Cake With Caramel Pecan Topping. As the pumpkin puree replaces the fat in the recipe, this cake is completely free of butter or oil with an end result that is still super moist and tender. The pumpkin does not overpower the chocolate flavor of the cake so Chef Eddy made sure the frosting is bursting with pumpkin flavor.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Dark Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Ingredients

Pumpkin Chocolate Cake

1 1/4 cups all-purpose flour*
10 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6 large eggs
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon + 1 teaspoon vanilla extract
1 1/3 cups pumpkin puree (not pumpkin pie filling)

Pumpkin Frosting

2 sticks (1 cup) unsalted butter
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon dried ginger
1 teaspoon cinnamon (optional)
1/8 teaspoon salt
6 cups Dixie Crystals Confectioners Powdered Sugar

Caramel Pecan Topping

3/4 cup heavy cream
1/2 cup well-packed Dixie Crystals Dark Brown Sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 1/2 cups pecan halves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Gather three 8- or 9-inch round cake pans. Cut 3 parchment rounds by placing a cake pan on parchment paper. Draw a circle around the bottom edge and cut using scissors.
Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside.
Blend and sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a bowl large enough to hold all ingredients, whip eggs using a handheld or stand mixer until well blended. Add sugar and whip until thick and pale, about 7-9 minutes. On low speed add vanilla and 1 1/3 cup pumpkin puree ensuring a light mixture.
Stir in flour mixture and mix until just combined to retain air cells obtained by whipping eggs. Scoop and divide evenly into prepared pans.
Place in oven and bake until center of cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 22-24 minutes.
Turn upside down on parchment or on a plastic food film lined work surface. Keep cake pans over cakes and cool completely. Leave parchment paper on cakes as it makes transferring delicate cakes much easier.
Meanwhile prepare pumpkin frosting by creaming butter until light and fluffy. Add remaining 2/3 cup pumpkin puree, ginger, cinnamon, and salt and blend together.
Add powdered sugar cup-by-cup and whip until light and fluffy.
Place frosting in a piping bag fitted with a medium-large star tip and pipe rosettes on surface.
Place a cake round on a serving tray and remove parchment paper. Pipe rosettes on entire surface of cake layer. Place another cake layer on top, remove parchment and pipe remaining frosting on the surface.
Cover with remaining layer and remove parchment.
Make caramel topping by bringing heavy cream, brown sugar, salt, and butter to a boil. Boil for 3-4 minutes and remove from heat.
Add vanilla extract and pecans. Set aside to cool. Once barely warm, spoon onto cake.
Serve cake at room temperature.