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Pumpkin Chocolate Pecan Cake


Pumpkin Chocolate overload!





Do you ever just need a dessert that is uncommon. You don't want cookies and you don't want chocolate or vanilla cake. Well the search is over this cake will fill a cake craving. It is soft fluffy and moist, plain pumpkin cake will never taste the same again.


Coming up with this recipe took weeks. I was trying to come up with a unique recipe that would be a good fall flavor. I would walk through the grocery store and look at different cakes they had there and browse the shelves for new flavor ideas. Just trying to get any kind of an idea. Finally after weeks this idea came to me. I mean who does not like pumpkin and chocolate. I tried making it and took it to our church one week for potluck hoping that it would taste good. It was great! The pumpkin was just strong enough and was not drowned out by the chocolate. And the moisture levels were just right as well. Making sure that it was not to dry because of the coco powder or to wet because of the pumpkin was important. The first time making it was good though I did have to make some minor adjustments and try it a few more times. Which no one was displeased about.

 

Ingredients

  • 8 Tbsp. butter melted

  • 1 1/4 cups sugar

  • 15 oz. pumpkin

  • 3 eggs

  • 1 1/2 cups flour

  • 2 tsp. pumpkin pie spice

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. salt

  • 2 Tbsp. cocoa powder

  • 2 Tbsp. chocolate syrup

Directions for baking:

  1. Preheat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans.

  2. In a mixing bowl combine the sugar, butter, and pumpkin. Mix until blended. Then add the eggs and stir till combined.

  3. In a different bowl combine the flour,pumpkin pie spice, baking soda, baking powder, and salt. Mix together til blended.

  4. Add your flour blend to the wet ingredients and mix until completely combined.

  5. Remove 1 1/2 cups of batter from the bowl and add the cocoa powder and the chocolate syrup to it. Stir until completely blended.

  6. Divide the pumpkin batter between the two pans and smooth it out. Then take the chocolate batter and place globs around the pan you should get at least five globs in each pan. Use all of the batter.

  7. Take a knife and marble the batter make sure that you do not scrape the bottom of your cake pan with the knife.

  8. Place the pans in the oven and bake until a knife comes out clean. Check them after 20 minutes.

  9. Once cooked run a knife around the outside edge of the pan and set to cool. After the cakes have cooled slightly remove them from the pans to cool completely.


 

Icing Ingredients:

  • 2 1/2 sticks of butter softened

  • 4 cups of powdered sugar sifted

  • pumpkin puree

  • pumpkin pie spice

  • cocoa powder

  • chocolate syrup

  • crushed pecans

Directions for icing and decoration:

In a large mixing bowl combine the butter and powdered sugar. Add some pumpkin puree and pumpkin pie spice until it taste strong enough for you and the butter cream is wet enough. If you add to much pumpkin and it is to wet just add some extra powdered sugar it will be okay. After you have made the pumpkin butter cream take out 3/4 of a cup of the icing and put it in a separate bowl. Add the cocoa powder and the chocolate syrup to taste.

Place one of the cake rounds on a plate and put some of the chocolate icing on the cake in a thin layer. Now place the second round on top of that one and completely ice the top and sides of the cake with the pumpkin butter cream. Press the crushed pecans to the side of the cake until the sides are totally covered. Use the leftover chocolate icing to decorate as you please.

Tips:

Make sure that you set butter out long enough in advanced to make the butter cream.

You can lessen the sugar in the cake by using 3/4 cup sugar and 1/2 cup coconut sugar.

This can also be made in cupcake tins just be careful when marbling it.


 

Now you have made a fancy cake just perfect for fall and a nice cup of coco. I hope that you enjoy.

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