Pumpkin Chocolate Dessert Cake
Ingredients
- 2 ⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups white sugar
- ¾ cup butter
- 3 eggs, beaten
- ⅓ cup applesauce
- ½ cup heavy cream
- 1 (15 ounce) can pumpkin
- 1 cup brown sugar
- ½ cup butter
- ⅓ cup heavy cream
- 1 cup confectioners' sugar
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.
- Mix flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda together in a medium bowl. Beat 2 cups sugar, ¾ cup butter, eggs, and applesauce with an electric mixer in a large bowl until smooth. Beat in ½ cup heavy cream and pumpkin: stir into flour mixture until blended. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.
- Meanwhile, bring brown sugar, ½ cup butter, and ⅓ cup heavy cream to a boil in a medium saucepan. Cook and stir to combine until smooth and sugar is dissolved. Whisk in confectioner's sugar: drizzle over cake immediately.
Source
Original recipe: View Original
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