Pumpkin Chocolate Chip Cake | Supergolden Bakes скачать в хорошем качестве

Pumpkin Chocolate Chip Cake | Supergolden Bakes

This moist Pumpkin Chocolate Chip Cake with spiced cream cheese frosting is a cozy fall bake bursting with pumpkin spice, chocolate chips, and tangy frosting. Easy, irresistible, and perfect for sharing this Thanksgiving. Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/pump... Like this recipe? Hit LIKE & SUBSCRIBE to keep up with every new delish dish! INGREDIENTS For the Cake 1 cup (240g) pumpkin purée ⅓ cup (120ml) vegetable oil 4 large eggs, room temperature ⅓ cup (80g) sour cream, full fat 1 tsp vanilla bean paste or real vanilla extract 2 cups (260g) flour (all-purpose / plain flour) 1 ¼ cups (250g) light brown sugar ⅕ cup (50g) dark brown sugar 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1 ½ tsp baking powder 1 tsp baking soda (= bicarbonate of soda) ⅓ tsp salt 1 cup (175g) semisweet chocolate chips For the Frosting 16 oz 2 brick-style cream cheese blocks or 450g mascarpone cheese ½ cup (100g) dark brown sugar 1 tsp vanilla bean paste or real vanilla extract 1 tsp ground cinnamon (optional) 1 cup (250ml) cream, heavy / double cream 1 cup (120g) powdered sugar, (=icing sugar) Chocolate Drizzle ½ cup (120ml) whipping cream ½ cup (90g) semi-sweet chocolate chips To Decorate Mini chocolate chips Chocolate sprinkles INSTRUCTIONS Make the Cake Layers 1. Preheat the oven to 350°F (180°C), line two 8-inch cake pans with baking paper and mist with cake release. 2. Place the pumpkin purée, vegetable oil, eggs, sour cream and vanilla in a large mixing bowl (or the bowl of a stand mixer). Stir or beat together to combine. 3. Combine the flour, two types of sugar, spices, baking powder, baking soda and salt in a bowl, making sure to break up the brown sugar. 4. Add the dry ingredients to the mixing bowl and gently fold into the batter using a spatula until no streaks of flour are visible. 5. Fold in the chocolate chips and divide the batter between the prepared pans. Bake for 28-30 minutes, or until the cakes are springy to the touch and a tester inserted in the center comes out clean. 6. Leave them in the pan to cool for 10 minutes, then carefully turn out onto a cooling rack. Cover the cake layers with plastic wrap once they have cooled down a little – this will help trap the moisture in the sponge. Prepare the Frosting 1. Beat the cream cheese, brown sugar and vanilla until light and fluffy. 2. Whisk the cream and powdered sugar on medium speed in a separate bowl until you have peaks. 3. Fold the whipped cream into the cream cheese until you have a fluffy frosting. Transfer half into a piping bag fitted with a Russian tip (or a large star tip). Make the Chocolate Drizzle 1. Heat the cream until small bubbles form around the edge of the saucepan. Pour over the chocolate chips, let stand for 30 seconds, then stir until completely smooth. Assemble the Pumpkin Layer Cake 1. Pipe a generous amount of frosting onto the bottom cake layer and place the second one on top, bottom side up. Press lightly so that that the two layers stick together. 2. Spread a layer of the frosting on top of the cake and drizzle with chocolate all around the edge, spreading it in slightly with an offset spatula. 3. Pipe the remaining frosting on top of the cake and drizzle with more chocolate. Sprinkle with chocolate chips or chocolate sprinkles and serve