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Chocolate Pumpkin Cake Recipe

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

Inspired by Vida

Time2h

Serves12

mocha frosting, coconut espuma, candied pecan, caramel

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Ingredients

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Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

3/4 cups unsweetened cocoa powder

2 tsp Baking powder

1 tsp baking soda

1/2 tsp Celtic sea salt

2 units Eggs

1 cup canned pumpkin puree

1/2 cups Tuscany sunflower oil

1 tsp Watkins vanilla extract

1 cup hot water

Mocha Frosting

1 cup unsalted butter, softened

3 cups powdered sugar

1/2 cups cocoa powder

2 tbs strong brewed coffee

1 tsp Watkins vanilla extract

Coconut Espuma

1 cup Coconut milk

2 tbs sugar

1 tsp gelatin

2 tbs water

Candied Pecans

1 cup pecan halves

1/2 cups granulated sugar

2 tbs water

Caramel Sauce

1 cup granulated sugar

1/2 cups Heavy cream

1/4 cups Butter

Method

Cake Preparation

Preheat Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

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

Combine All

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

Bake

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

Mocha Frosting Preparation

Make Frosting

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.

Coconut Espuma Preparation

Prepare Espuma

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.

Candied Pecans Preparation

Candy the Pecans

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.

Caramel Sauce Preparation

Make Caramel

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

Assembly

Layer the Cake

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.

Garnish

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

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