Pumpkin Chocolate Cake & Pumpkin Whipped Cream

• Vegetarian

• Produce

  • 1 cup Pumpkin, canned
  • 1 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp All-spice
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 2 tsp Cinnamon
  • 2/3 cup Cocoa
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 cups Sugar, powder
  • 1 tbsp Vanilla
  • 1 cup White sugar

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Buttermilk
  • 1 1/2 cups Heavy cream

Found on iambaker.net

Description

Ingredients

• 1 1/2 cups flour
• 2/3 cup cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk, room temperature
• 1 cup canned pumpkin
• 1 cup brown sugar
• 1 cup white sugar
• 1 tablespoon vanilla
• 3/4 cup butter, room temperature
• 4 Eggs, room temperature
• 1 cup pumpkin puree
• 1 -2 cups powder sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon all-spice
• 1 1/2 cups heavy cream

Directions

• Heat oven to 350 degrees F.
• In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.
• In a small bowl combine buttermilk and pumpkin. Mix together until incorporated.
• In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
• Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
• Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8x8 square pans)
• Bake for 18-26 minutes. Cake is done when an inserted toothpick comes out clean.
• Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
• While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
• Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.