Lesson #19 - Halloween Chocolate Pumpkin Cake
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
In a bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.
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!
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!
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.
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.
Pour the batter into the two greased pans then put into the oven for approximately 30-35 minutes.
TIME FOR THE FROSTING!
In the mixer combine cream cheese, confectioners sugar, cocoa, cinnamon and vanilla. Once this is done transfer to a bowl and clean the mixer.
In the mixer combine the heavy whipping cream, confectioners sugar and orange food coloring. Beat until it is thick with soft peaks.
Fold the cream cheese mixture until it is well mixed.
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.
Melt the chocolate candy melts in the microwave. Please keep an eye on the candy and stir frequently. It will burn if you leave it too long.
Once melted pour it over the top of the cake using a spatula to spread it. Be sure to pour it all over the top. The chocolate is hot and will melt the frosting a little, causing it to smear.
Pour the remaining chocolate into a squeeze bottle and drip it over the edges of the cake. Once you have the cake covered add the spiders.
NOTE: If we were to make this again I would use white chocolate candies and create a spider web across the top of the cake.
HILARIOUS OUT TAKES
JAMESON STOLE THE REMOTE AT TIMES!!