Pumpkin peak recipe | A healthy life for me

This offer Pumpkin With silky chocolate cheese cheese, the star of your Thanksgiving menu will be. It is a freshly baked, warm seasoning and ultra decadent autumn enjoyment to end dinner with a sweet touch.

Why you will love this cake recipe

This simple, two-layer pumpkin pie with lush dark chocolate sugar effusion is a classic in autumn taste.

• Prepared. Freeze the layers of the cake in advance so that you only have to stack and decorate when Thanksgiving get by.
• Great for autumn. Everyone loves pumpkin puree, dark chocolate, cream cheese and sweet vanilla.
• Warm. A pinch of pumpkin spice that has indications of cinnamon, nutmeg and ginger makes the perfect bite.
• Versatile. Transform the recipe into muffins, add THARTE price blades or drizzle with a salted caramel sauce if you want.

What you need

Spice pumpkin and chocolate -fresh cheese sugar effusion are a combination of heavenly taste. Scroll to the bottom of the post for exact quantities of ingredients.

For the cake dough

• Vegetable oil – Corn and rapeseed oil are great swaps.
• Eggs – You have to be at room temperature to prevent the dough from splitting.
• Sugar – Granulated, light brown or dark brown sugar all work.
• Pumpkin puree – Try to use an organic or sugar -free puree.
• Pumpkin spice spice – Add your favorite or mix 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground nutmeg.
• Salt – Kosher salt is best.
• Baking powder – Make sure that it does not go beyond the expiry date before adding it.
• Cake flour – All -purpose flour also works.

For the chocolate glaze

• Salted butter – You can also use unsalted butter. Avoid Margarine.
• Cream cheese – If possible, go cheese cheese with full fat.
• Powdered sugar – This is also referred to as the “confectioner sugar”.
• Milk – I prefer whole milk, but 2% are okay too. Skip the milk on a vegetable basis because it is based on water and divides the icing.
• Vanilla extract – Feel free to leave it out.
• Chocolate chips – I used dark chocolates, but also work half -sweetness and milk chocolate chips.

How to do pumpkin pie

Never delight a warm or half -warm cake. Even the slightest amount of inner warmth is sufficient to melt the icing and cause a large chaos. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Heat it on 350f. Grease two 9-inch springform pan with non-layer spray. Set them aside.
• Make the dough. With the exception of the flour, they beat a hand mixer to smooth all ingredients of the cake batter in a large bowl. Gradually only pops with the flour.

• Bake. Share the dough between the two prepared cake pans. Bake for 30 minutes or until a toothpick introduced in the middle comes out clean. Take out of the oven and let it cool on a rust. Lot and remove the spring shapes.
• Make the frightening. Beat butter and cream cheese lightly and fluffy at medium speed in a large bowl. Add 1/2 cup of powder sugar at once and hit at low speed until you are completely smooth. Increase the speed to medium and add the milk and vanilla extract, whereby they are combined again.
• Melt chocolate. Place the chocolate chips in a microwave -safe bowl. Warm them up in steps of 30 seconds and stir between everyone until they have been completely melted. Fold the chocolate slowly into the icing.
• Frost the cake. Place one of the cake layers on a cake stand. With an offset spatula evenly distributed 1 cup of icing over it. Stack the second layer of cake over it. Delicate the remaining icing all over everywhere.
• Surcharge. Clash until serving. Cut and enjoy!

Bakery tips and variations

Crispy walnuts and a salted caramel drizzle can bring this fluffy pumpkin pie to the next level.

• Go double chocolate. Mix 1/4 cup of unsweetened cocoa powder into the dough to get a double chocolate pump cake cake.
• Use add-ins. 1 cup of chopped walnuts, pecans, tough cranberries or chocolate chips fold in the dough to get more taste and texture.
• Muffeln. Place a muffin shell with cupcake liners. Fill them full with dough up to 3/4S. Bake for 15-20 minutes or until a toothpick introduced in the middle comes out clean. Add frosting after cooling.
• Relax. If you are pressed after time, accelerate the cooling process into the freezer for 30 minutes in the freezer. This does not mean that you are immediately ready to be too frost immediately, but you will save a lot of time if you let cool in a natural way.
• Add popularities. As soon as the cake is frosted, add a salted caramel drizzle. You can also sprinkle 1/4 cup of chopped pecans or mini chocolate chips over it.
• Watch the temperature. Place an oven thermometer on the rack where you bake the cakes to ensure that your oven is actually at 350f. If it is not well calibrated, you may have to set the dial until it bakes at the right temperature.
• Prepare. Bake the cakes and cool up to 2 days in advance. In this way, you only have to make and decorate the icing on the day of your event.

Correct storage

Make sure that it has cooled completely before storing to avoid spoilage.

• Switch: Place it in a cake dome for up to 2 days, away from direct heat and sunlight.
• Refrigerator: Keep it up to 7 days in an airtight container. Keep it away from strong smelling foods such as onions and fish.
• Freezer: This works for the baked layers of cake, but not for the frosted cake. Wrap each layer twice in plastic film. Transferred to a freezer bag. Freeze up to 3 months. Put in the fridge overnight and then frost as usual.

More autumn desserts to try