Pumpkin Chocolate Halloween Cake #desserts #partycake

Make this pumpkin chocolate Halloween cake for your vacation festivity! With its creepy stripes and bubbly embellishments, it will be the hit of the gathering!

Alright so we are *nearly* mid-October (eep!) so I believe the time has come to begin breaking out the Halloween pastries. Yippee! What do you say we kick off the season with this creepy and fun Pumpkin Chocolate Halloween Cake!

Concerning the enhancements, they truly make the entire introduction. The tall, witch-pumpkin thing is a sticky candy I found at my nearby general store. The phantoms are marshmallow peeps, stuck onto bamboo sticks. Candy corn and mello-creme pumpkins are spread around the one side, and slashed Oreos and happy sprinkles fill in. It's too basic and gives such a pleasant look to this pumpkin chocolate Halloween cake.

Also Try Our Recipe : BLACKBERRIES & CREAM SLIDER DOUGHNUTS

Ingredients
FOR THE PUMPKIN LAYERS

• 1 cup all-purpose flour
• 1/3 cups granulated sugar
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 6 tablespoons unsalted butter, softened
• 2 eggs, large
• 1/3 cup pumpkin puree
• 3 tablespoons plain Greek yogurt
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE LAYERS

• 3/4 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cake flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (1 stick), softened
• 2 eggs, large
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract

FOR THE FILLING/TOPPINGS

• 6 egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter (4 sticks), softened
• 2 1/2 teaspoons vanilla extract, divided
• 1/4 cup heavy cream
• 2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons dark corn syrup
• Garnishes: gummy pops, marshmallow ghosts, mello-creme pumpkins, candy corn, chopped Oreo minis, and sprinkles.

Instructions
TO MAKE THE PUMPKIN LAYERS:

1. Preheat the oven to 325 degrees F.  
2. Generously mist two 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper.
3. Place the flour, sugars, baking powder, baking soda, salt, and spices in a large mixing bowl and whisk to combine.  
4. Add the soft butter, and mix on low speed until the mixture resembles wet sand.  
5. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
6. Add the pumpkin, Greek yogurt, and vanilla, and mix on medium-low speed for about 90 seconds, to aerate the batter and develop the cake's structure.
7. Bake for 15 to 20 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
8. Cool completely, then fill and frost with vanilla buttercream.

TO MAKE THE CHOCOLATE LAYERS:

1. Preheat the oven to 325 degrees F.  
2. Generously mist two 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper.
3. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.  
4. Cut the butter into smaller pieces and add it to the dry ingredients.  
5. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).  
6. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  
7. When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
8. Divide the batter evenly between the two prepared pans, and bake for 15 to 20 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.  
9. Cool completely, then fill and frost with vanilla buttercream.

FOR THE FROSTING:

1. Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.  
2. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.  
3. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.  
4. Add the butter, a tablespoon at a time, whipping after each addition.  (If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip.)  
5. When all the butter has been added and the mixture is fluffy and spreadable, stir in 2 teaspoons of the vanilla extract.

FOR THE TOPPING:

1. Place the cream in a large liquid measuring cup.  
2. Add the chocolate and corn syrup, and microwave on high for 15 second intervals, stirring, until smooth.  
3. Stir in the remaining vanilla extract, and pour the glaze over the top of the cake, allowing it to drip down the sides.  
4. Garnish with gummy pops, marshmallow ghosts, mello-creme pumpkins, candy corn, chopped Oreo minis, and sprinkles.

For More Details : bit.ly/2T5DSH1

Read More Our Recipe : Passionfruit Margarita