Pumpkin Chocolate Cake

The secret to this frosting's luxurious texture and depth of flavor lies in Luker's Santander 65% Dark Chocolate and Natural Cocoa Powder, it's rich, smooth, and full of deep chocolate flavor that pairs nicely with the soft, spiced pumpkin layers. 

Author

Amanda Seamans

Prep Time

30 minutes

Cook Time

20 minutes

Servings

16

Ingredients

• 2 C /254 g All Purpose Flour
• 2 tsp / 10 g Baking Soda
• 1 tsp / 5 g Kosher Salt
• 4 tsp / 10 g Cinnamon
• 1 tsp / 2 g Ground Ginger
• 1 tsp / 2 g Nutmeg
• 1 ¾ C / 350 g Brown Sugar, Packed
• 1 ½ C / 346 g Pumpkin Puree, 100% Pumpkin
• ½ C / 106 g Vegetable Oil
• ½ C / 100 g Sour Cream, Full Fat
• 4 Large Eggs, Room Temperature
• 2 tsp / 10 mL Vanilla Extract
• ¾ C / 177 g Santander 65% Dark Chocolate
• 24 tbsp / 339 g Salted Butter, Room Temperature
• ½ C / 50 g Luker Natural Cocoa Powder
• 4 C / 453 g Powdered Sugar
• ¼ C / 55 g Sour Cream, Full Fat
• 8-inch Metal Baking Pan
• Parchment Paper
• Handheld or Stand Mixer

Directions

1. Preheat the oven to 350°F / 177°C. Grease and line with parchment paper three 8 inch metal cake pans.
2. In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat the eggs until well combined. Add the sour cream, vegetable oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
4. Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
5. Pour the batter evenly into 3 cake pans, spreading it out evenly.
6. Bake cakes at a time for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool, then place a plate over the pan and flip it to release the cake.
7. Melt the Santander 65% Dark Chocolate and let it cool slightly so it’s still smooth but not hot.
8. In a large bowl, with a stand mixer or handheld mixer, beat the butter and melted chocolate together until smooth and creamy.
9. Add the vanilla and Luker Natural Cocoa Powder, then mix until fully combined.
10. Add the powdered sugar and mix on low speed at first to avoid a sugar cloud, then increase to medium high until everything comes together.
11. Mix in the sour cream and beat for about 1-2 minutes until the frosting is light and fluffy.*
12. Place the first cake layer on a plate or serving stand and spread about ¾ cup of frosting evenly over the top. Add the second layer and repeat, finishing with the third layer on top. Use the remaining frosting to coat the sides and top of the cake.