Name: Vidas Chocolate Pumpkin Cake Recipe
Cook time: 2 h
Total time: 2 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 2 units eggs; 1 cup canned pumpkin puree; 0.5 cups vegetable oil; 1 tsp vanilla extract; 1 cup hot water; 1 cup unsalted butter, softened; 3 cups powdered sugar; 0.5 cups cocoa powder; 2 tbs strong brewed coffee; 1 tsp vanilla extract; 1 cup coconut milk; 2 tbs sugar; 1 tsp gelatin; 2 tbs water; 1 cup pecan halves; 0.5 cups granulated sugar; 2 tbs water; 1 cup granulated sugar; 0.5 cups heavy cream; 0.25 cups butter

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

mocha frosting, coconut espuma, candied pecan, caramel

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Preheat Oven

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, mix eggs, pumpkin puree, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in hot water.

Combine All

Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool.

Bake

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Stir in brewed coffee and vanilla extract.

Make Frosting

In a small bowl, dissolve gelatin in water. In a saucepan, heat coconut milk and sugar until warm. Remove from heat, add gelatin, and mix well. Chill until set.

Prepare Espuma

In a saucepan, combine sugar and water, bring to a boil. Add pecans and cook until they are coated and the mixture thickens. Spread on parchment paper to cool.

Candy the Pecans

In a saucepan, heat sugar over medium heat until it melts and turns amber. Carefully add heavy cream and butter, stirring until smooth.

Make Caramel

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of mocha frosting on top. Place the second layer on top and frost the whole cake.

Layer the Cake

Top with coconut espuma, candied pecans, and drizzle with caramel sauce before serving.

Garnish

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

canned pumpkin puree

vegetable oil

vanilla extract

hot water

unsalted butter, softened

powdered sugar

cocoa powder

strong brewed coffee

coconut milk

sugar

gelatin

water

pecan halves

heavy cream

butter