Bahlsen supplied me with product to use in the creation of this recipe.
What better way to celebrate Fall than with this seasonally flavored dessert? Layers of dense chocolate cake and fluffy frosting make this Chocolate Cake with Pumpkin Buttercream Frosting irresistible!
I just love the dark brown and light, golden amber color of this cake. It fits so well with the fall flavored dessert.
I am over summer. O.V.E.R.
Several months of 100°+ temperatures starts to fry your brain! By the time September rolls around I am more than ready for cool, crisp autumn days. Alas, I have about 2 more months before the weather cools.
But, I can fantasize about being snuggled in a sweater, visiting the pumpkin patch, breathing in cold refreshing air and enjoying a slice of this Chocolate Cake with Pumpkin Buttercream Frosting while sipping on a mug of piping hot coffee! Is it November yet!?!?
Bahlsen sent me these Waffeletten cookies in milk chocolate and dark chocolate (and a Tiffany Cake Plate). They are a crisp wafer type cookie that is coated with chocolate.
Bahlsen North America is celebrating 125 years with a “Let The Good Times Roll” Birthday Cake Recipe Contest. And this Chocolate and Pumpkin Cake is my celebratory slice!
I carefully sliced the cookies with a serrated knife to create the decorative curly cues on top of the cake. I think it makes the cake look unique and interesting while remaining rustic and minimalist in appearance. And the best part, it is a super easy way to fancy up a plain cake!
I’ve been wanting to make a naked cake. I’m not know for my cake skills. Baking the cake is fine but I have always found the cake decorating process rather tedious.
Naked cakes are perfect for me. No delicate flower work. No obsessing over perfectly smooth frosting. Just slap the layers together and call it “rustic”. Now that is more my style!
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- 3 Cups All Purpose Flour
- 1/2 Cup + 1 Tablespoon Unsweetened Cocoa Powder
- 3/4 teaspoon Sea Salt
- 1½ teaspoons Baking Soda
- 3/4 Cup Salted Butter - room temp
- 1½ Cups Sugar
- 3 Large Eggs
- 1 Tablespoons Pure Vanilla Extract
- 3 Cups Heavy Cream
- 2 Cups Salted Butter - room temp 4 sticks
- 6 Cups Powdered Sugar
- 3/4 Cup Canned Pumpkin
- 1/4 teaspoon Pumpkin Pie Spice
- 1 Tablespoon Powdered Sugar
- 1 teaspoon Unsweetened Cocoa Powder
- 1/2 teaspoon Pumpkin Pie Spice
- 5-6 Bahlsen Waffeletten Cookies
- Preheat oven to 325°
- Sift flour, cocoa powder, salt and baking soda. Set aside.
- Cream butter and sugar. Add eggs and vanilla. Mix.
- Alternately add dry ingredients and heavy cream while slowly mixing.
- Divide batter between 3 greased 8x2 inch round cake pans.
- Bake on center rack for 35-40 minutes or until a toothpick can be inserted and removed cleanly.
- Remove from oven. Carefully remove cakes from pans and allow to cool on racks. (I place the cake pans flat on my counter top and vigorously shake to loosen the cake bottoms.) Using a long serrated knife, slice off the domed tops to create flat cake tops.
- Using whisk attachment, whip butter for 30 seconds. Add powdered sugar 1 cup at a time mixing between each addition.
- Mix in pumpkin and pumpkin pie spice. Mix on medium/high setting 3-4 minutes or until light and fluffy.
- Mix powdered sugar, cocoa and spice.
- Gently slice Waffeletten cookie with a serrated knife.
- Place one chocolate cake on cake plate or platter. Spread a little less than a third of the buttercream on top (do not spread all the way to the edges). Dust with sugar mixture. Place second cake on top. Spread half of the remaining buttercream. Dust with sugar mixture. Place third cake on top. Spread the remaining buttercream. Dust with sugar mixture and top with sliced Waffeletten Cookies.
Let Them Eat Cake…0