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While there’ll never be a one size fits all very best cooking process, crock pot cooking comes really close. When you have a crock pot gathering dust somewhere at the back of your pantry it’s the right time to get it out, dust in the offand dig some excellent summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to chocolate pumpkin layer cake recipe. To cook chocolate pumpkin layer cake you need 29 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Chocolate Pumpkin Layer Cake:

1. Get THE CAKE
2. Get 2 1/2 cup all-purpose flour
3. Take 1 cup unseetenedcocoa powder
4. You need 1 tbsp baking powder
5. Use 1 1/2 tsp baking soda
6. Use 1/4 tsp salt
7. Take 2 tsp ground cinnamon
8. Prepare 4 tsp ground coffee instant granules
9. You need 1/2 cup buttermilk
10. Take 1/4 cup sour cream
11. Take 1 15 ounce can pumpkin puree, pure unflavored
12. Use 1 1/2 tsp vanilla extract
13. Use 10 oz unsalted butter, at room temperature. ( 2 1/4 sticks )
14. You need 1 1/2 cup Light brown sugar
15. Prepare 1 1/2 cup granulated sugar
16. Prepare 5 large eggs
17. Take CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING
18. Take 4 oz saltedbutter, at room temperature
19. You need 2 8 ounce packages of cream cheese, at room temperature
20. Get 2 cup confectioner's sugar
21. Get 1 tsp pumpkin pie spice
22. You need 1/2 tsp ground cinnamon
23. Get 1 tsp vanilla extract
24. Take drops of orange food color
25. Provide CHOCOLATE GANACHE GLAZE4
26. Take 4 oz semi sweet chocolate, chopped or chips
27. Prepare 1/4 cup heavy whipping cream
28. Take GARNISH
29. Take 1/4 cup orange and black sprinkles

Instructions to make Chocolate Pumpkin Layer Cake:

1. Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray
2. In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside
3. In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside
4. In a large bowl beat butter and b both sugars until light and fluffy
5. Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing
6. Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely
7. MAKEFROSTING
8. Beat together in a large bow, cream cheese and butter until smooth
9. Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want
10. FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting
11. Add second layer, bottom up and frost
12. Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing
13. MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth
14. . Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake

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