Pumpkin & Cocoa Bomb Chocolate Whiskey Layer Cake with Glossy Fudge Frosting

Pumpkin & Cocoa Bomb Chocolate Whiskey Layer Cake with Glossy Fudge Frosting

 

Pumpkin & Cocoa Bomb Chocolate Whiskey Layer Cake

with Glossy Fudge Frosting  

Prep time 20 minutes 

Bake time 25-30 minutes 

Inactive time 2-3 hours

Yields 1 double-layer 9-inch cake 

 

Cake

1 cup packed dark brown sugar 

1 cup granulated white sugar 

1/2 cup salted butter, softened 

3 eggs, room temperature 

1 1/2 cups canned pumpkin purée 

1 tablespoon vanilla extract 

1 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg or pumpkin pie spice 

2 cups flour 

1/2 teaspoon kosher salt

1/2 teaspoon baking soda 

2 teaspoons baking powder 

  1. Preheat oven to 350 degrees F. 
  2. In a mixing bowl, combine sugars and butter, and mix until lightly creamed. 
  3. Add the eggs and mix thoroughly. 
  4. Add the pumpkin, vanilla, and spices, then gently mix until it all comes together.
  5. Fold in the flour, salt, baking soda, and baking powder until just combined. 
  6. Butter and flour two round nine-inch cake pans, and evenly divide the batter between the two rounds. Bake 25-28 minutes or until the cakes are fully baked. 

 

Whiskey Syrup  

3/4 cup sugar 

1/2 cup water 

1/4 cup Heritage Distilling Cocoa Bomb Chocolate Whiskey 

  1. Combine all ingredients and stir. Allow to set at room temperature for up to 1 hour until all the sugar has dissolved. 

 

Glossy fudge frosting 

1 cup butter 

1 cup sugar

1 cup unsweetened cocoa powder 

4 ounces semi-sweet bakers chocolate 

Pinch of salt 

1 1/4 cups heavy cream 

1 teaspoon vanilla 

  1. Heat the butter, sugar, cocoa powder, bakers chocolate, and salt in a medium sized sauce pan over medium heat. 
  2. Cool 4-5 minutes until it starts to bubble around the edges but isn’t boiling. 
  3. Slowly add the cream to the chocolate. Add the vanilla. The grainy texture will melt away, and you’ll be left with thick, glossy chocolate sauce. 
  4. Cool completely (2-4 hours) before frosting the cake, or you’ll get a thin glaze on the cake instead of a frosted look. 
  5. To cool the frosting quickly place the warm frosting into a bowl, then place the bowl into a larger bowl filled with ice and water. 

To assemble the double layer cake, place one cake onto a cake plate. With a pastry brush soak the whiskey syrup onto the cake. Let stand 3-4 minutes. Next, apply a thick layer of frosting to the center. Place the second cake on top and repeat with the syrup and pastry brush. Apply a thick layer of frosting to the top. The sides can remain frosted or unfrosted according to preference. For a 4-layer cake, slice the two cakes in half horizontally, then follow the method listed above. 

Thank you to Danielle from Rustic Joyful Foods for creating this cocoa confection! This is the perfect fall treat for any occasion. We highly suggest serving with a side of Cocoa Bomb Whiskey over ice. 

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