Pumpkin Chocolate Dessert Cake
Description
This pumpkin chocolate dessert cake recipe yields a moist sponge cake and an exceptionally creamy frosting. It's the perfect treat for colder seasons.
Ingredients
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2 2/3 cups all-purpose flour
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2/3 cup unsweetened cocoa powder
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1 1/2 tablespoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 cups white sugar
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3/4 cup butter
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3 eggs, beaten
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1/3 cup applesauce
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1 (15 ounce) can pumpkin
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1/2 cup heavy cream
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1 cup brown sugar
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1/3 cup heavy cream
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1 cup confectioners' sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch fluted tube pan (such as Bundt).
2
Whisk flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda together in a bowl. Beat white sugar, ¾ cup butter, eggs, and applesauce together in a bowl with an electric mixer until smooth; beat in pumpkin and ½ cup heavy cream. Stir applesauce-pumpkin mixture into flour mixture until blended; transfer to the prepared pan.
3
Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate.
4
Meanwhile, bring brown sugar, remaining ½ cup butter, and ⅓ cup heavy cream to a boil in a medium saucepan; cook and stir until combined, smooth, and sugar is dissolved. Whisk in confectioner's sugar; immediately drizzle over cake.