Lesson #19 - Halloween Chocolate Pumpkin Cake

WELCOME!

This lesson is sweet with a little spice, but oh so nice. Our Halloween spectacular continues and Jameson is sure that he wants to be a baker when he grows up. The whole family curled up on the couch to join Jameson in watching Food Network’s Kids Halloween Baking Challenge and it was like watching the super bowl for him. He was cheering and beyond excited when Peggy Fischer won!

We have started to video the last couple of lessons which has allowed us to capture more of the true spirit of our time together. There have even been times where Jameson has taken control of the remote creating very interesting dialogue and pictures. Go to our YouTube channel to see our one and only video/lesson posted - PNW Family Explorers. There will be more to come.

Prep Time: 35 mins

Total Time: 75 mins

Ingredients for Chocolate Pumpkin Cake:

1 1/2 Cups Flour
2/3 cup Unsweetened Cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup softened butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs
1 egg yolk

Ingredients for Spicy Chocolate Frosting with whipped cream:

8 oz softened cream cheese
1 3/4 cups confectioners’ sugar
2 1/4 teaspoon cocoa
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
3/4 cup confectioners’ sugar
1/2 teaspoon orange food coloring

Ingredients for Chocolate Glaze:

12 oz bag of dark chocolate candy melts

Preheat the oven to 375 degrees

STEP ONE:

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

STEP TWO:

In another bowl combine buttermilk, pumpkin, and vanilla extract. (If you are unsure as I was then yes the buttermilk needs to be made and it is not just the dry mixture.)

Jameson was not a huge fan of the pumpkin smell!

STEP THREE:

Beat the butter and sugar together until well mixed.

NOTE: Remember to soften the butter in advance, otherwise you can melt it in the microwave.

Once this is mixed, transfer it to the mixer. Make sure you secure the bowl to the mixer or it will go flying….not that happened in our lesson or anything!

STEP FOUR:

Separate the yolk of one egg (an adult will definitely need to assist on this step for the younger bakers). Add it to the ingredients in the mixer. Then slowly add the other three whole eggs one at a time.

STEP FIVE:

Slowly mix in the two mixtures of flour and buttermilk. Alternate until all the ingredients are combined.

**TASTE THE BATTER!**

Please use your own discretion as there is raw egg in the mixture.

STEP SIX:

Pour the batter into the two greased pans then put into the oven for approximately 30-35 minutes.

TIME FOR THE FROSTING!

STEP SEVEN:

In the mixer combine cream cheese, confectioners sugar, cocoa, cinnamon and vanilla. Once this is done transfer to a bowl and clean the mixer.

STEP EIGHT:

In the mixer combine the heavy whipping cream, confectioners sugar and orange food coloring. Beat until it is thick with soft peaks.

STEP NINE:

Fold the cream cheese mixture until it is well mixed.

STEP TEN:

On the first cooled cake, spread a healthy layer of frosting all over it. Then place the second cooled cake on top. Take the rest of the frosting and coat the top along with the sides.