Chocolate pumpkin cake

Ingredients for 1 servings:

• 200 g pumpkin puree or 1 Hokkaido
• 170 g butter, soft
• 225 g sugar
• 225 g brown sugar
• 3 large eggs
• 1 egg yolk
• 115 ml buttermilk
• 2 tsp vanilla flavor or powder, alternatively liquid
• 180 g flour
• 75 g baking cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 175 g cream cheese
• 180 g powdered sugar
• ¼ tsp cinnamon
• 1 tsp vanilla flavor or powder, alternatively liquid
• Food coloring, orange, fat-soluble
• 200 g cream
• 1 tbsp butter
• 75 g cream
• 100 g dark chocolate, chopped
• 1 tbsp crème fraîche
• 50 ml water
• 50 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 10 minutes

If you’re not using ready-made pumpkin puree, you’ll first need to puree the pumpkin flesh with a hand blender. Wash the pumpkin, remove the ends, and cut into cubes. Using a mixer, thoroughly mix the softened butter with the white and brown sugar. Then whisk in the eggs and egg yolks to form a smooth batter. In another bowl, add the buttermilk to the pumpkin puree, add the vanilla extract, and mix everything with a whisk. Thoroughly mix the flour with the cocoa powder, baking powder, baking soda, and salt. In two portions, alternately stir the flour mixture into the egg, butter, and sugar mixture with a whisk. Whisk again at the end of the mixture. Grease the sides of two 20 cm baking pans and line the bottoms with baking paper. Pour half of the batter into each pan and bake at 180°C (160°C fan-assisted oven) for 35 to 40 minutes. Then remove and let cool. For the frosting, add the powdered sugar, cinnamon, vanilla extract, and orange food coloring (alternatively, mix red and yellow) to the cream cheese and mix everything thoroughly with the whisk attachment of a mixer. Then whip the cream until stiff peaks form and fold it into the frosting base. Spread about a quarter of the frosting on one layer and place the second layer on top. Then spread the remaining frosting all over the cake – ideally using a palette knife. Now chill the cake for about an hour. For the glaze, heat the butter and cream in a saucepan. Add the coarsely chopped chocolate and melt while stirring, then remove from the heat. In another saucepan, briefly simmer the water with the powdered sugar and then stir in the crème fraîche until dissolved. Then stir this mixture into the previously prepared chocolate cream. Remove from the heat and let cool for about ten minutes. The glaze will thicken slightly. Pour the icing over the cake and let it set in the refrigerator.