Dark Chocolate Cake with Pumpkin Pie Frosting

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Author: Lauren McDuffie
Yield: One 9 x 13-inch cake

Ingredients

For the cake:

2 cups granulated sugar

1.5 cups all-purpose flour

3/4 cup Dark cocoa powder (such as Hershey’s Special Dark)

1.5 tsp baking powder

1.5 tsp baking soda

½ tsp salt

3/4 cup sour cream

¼ cup buttercream

1/2 cup canola or vegetable oil

2 large eggs

1 TBSP pure vanilla extract

1 cup boiling hot coffee

For the pumpkin buttercream:

1 cup pumpkin pie filling (the canned stuff)

1 tsp ground cinnamon

1 cup unsalted butter, at room temp

2 tsp pure vanilla extract

4 cups powdered sugar

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Instructions

For the cake: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F.
Butter a 9″ X 13″ baking pan and then line it with parchment paper. Spray the parchment liberally with a natural cooking spray (such as a coconut oil spray or canola oil spray).
In the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
With the mixer on low, slowly add the hot coffee to the batter and mix just until combined. Scrape down the sides of the bowl and stir to ensure it is well mixed. Pour the batter into the prepared pan and bake for 28 – 35 minutes, or until a cake tester comes out with minimal crumbs attached. Cool in the pan almost completely, and then turn the cake out onto a cooling rack to finish cooling completely, remove the parchment paper.
For the buttercream: Combine the pumpkin pie filling and cinnamon in a small saucepan and heat over medium heat. Stirring constantly until the mixture comes to a slow bubble. Once bubbling, turn the heat down to low and let it continue to cook for 3 minutes, still stirring. Remove the puree from the heat. Cool to room temp and then refrigerate for at least 30 minutes prior to using.
In the bowl of a stand mixer fitted with a paddle, beat the 2 sticks of butter on medium speed until smooth and creamy, about 3 minutes. Add the vanilla, and beat again. Turn the mixture to low and slowly add the powdered sugar, mixing until well combined. Add the chilled pumpkin mixture to the buttercream one tablespoon at a time, mixing well after each addition. Keep adding until your desired pumpkin taste is reached – just don’t add too much. It can make the frosting runny. I use about 5 tablespoons. Scrape down the sides and mix the frosting on medium speed until light, and smooth (about 5 minutes).
To assemble: Move the cake to a serving platter and frost the top with the buttercream. Cut into squares and serve.

Notes

The remaining pumpkin mixture (what you don’t use in the frosting) will keep in the fridge for up to a couple of weeks, covered. It’s wonderful on toast, waffles, and pancakes and also in cocktails …

Find it online: https://mykitchenlittle.com/2020/10/02/dark-chocolate-cake-with-pumpkin-pie-frosting/