How good would this cake look on your Thanksgiving table? The vertical layers are not the only attractive part. The flavor is definitely a conversation piece. I knew that chocolate and orange complement each other but pumpkin and orange is a match made in heaven. Add chocolate to the mix and BAM – burst of delicious aromas in your mouth that will wake up all your senses. I got the idea for the cake from a German recipe site.I wasn’t up for the lengthily process of cooking pumpkin for the pumpkin layer. My shortcut was using canned pumpkin puree and adjusting other ingredients for a tasty filling. The brown butter cream cheese icing was something I always wanted to make but never had the right cake to go with it. Until now. But before you run off buying ingredients let me warn you that (a) the cake is rich, so if you’re watching your weight -you can watch it grow and (b) making it will take a good portion of your day. Just don’t start five other cooking projects at the same time like I did and you will be fine. I would also recommend reading ingredients and directions a couple of times before starting to bake. I get easily confused when I need to follow recipes to a T and it helps me when I understand all the steps first. So, without further ado let’s start baking shall we?
For Streusel Crust:
4 tablespoons Butter, softened
1 cup all-purpose Flour
3 tablespoons Cocoa powder
1/3 cup Sugar
½ cup (3.5 oz.) Sugar
1 cup all-purpose Flour
1 teaspoon pure Vanilla extract (or 1 pkg Vanilla sugar)
For Pumpkin Orange Filling:
1 cup canned Pumpkin puree
2 teaspoons Pumpkin Pie Spice
1 (8 oz.) package Cream Cheese, softened
5 tablespoons Butter, softened
1 ½ teaspoon Orange extract
1 ½ cup Powdered Sugar
For Chocolate Filling:
1 cup Milk
2/3 cup Heavy Cream
1 (3.9 oz.) package Chocolate Instant Pudding & Pie Filling mix
For Brown Butter Cream Cheese Icing (or frosting of your choice):
2 sticks Butter
1 (8 oz.) package Cream Cheese
1 (2 lbs.) bag Powdered Sugar
2-3 tablespoons Milk
Cover on an 8-inch round pan (springform would be optimal) with parchment paper. Preheat oven to 390 degrees Fahrenheit (350 F for convention oven).
In mixing bowl stir together flour with cocoa powder. Add rest of the ingredients and beat with an electric mixer on low until processed to a crumble. Press the mixture into the bottom of the pan. Bake for about 13 minutes. Transfer crust with parchment paper to a wire rack and cool completely. (If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise it will crumble)
Line large (about 18×12-inch) jelly-roll or cookie pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Beat the eggs with an electric mixer on high speed until foamy, about one minute. Add vanilla extract and sugar and beat two minutes longer. Combine flour with baking powder and gradually blend into the egg mixture. Pour dough evenly into prepared pan. Bake at the same temperature for about 10 minutes. Top of cake should springs back when touched. Loosen cake and turn onto clean working surface. Let cool completely and carefully peel off paper. Clean off the edges, if necessary, by cutting around the cake with a serrated knife. It will help create clean, even layers.
Pumpkin Orange Filling:
Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.
Mix instant pudding with milk and heavy cream.
Brown Butter Cream Cheese Icing:
Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy adding just enough milk at a time to get the perfect spreadable consistency.
Place crust on a cake stand or serving platter. Spread about 2 spoons of pumpkin orange filling over the crust and remaining filling over the cake sheet. Top the cake with chocolate filling layer. Refrigerate fillings before assembling the cake if they’re too soft. Cut the cake lengthwise into 3 or 4 equal-size strips (three shown in this cake). Roll up first strip and place vertical in the middle of the crust. Wrap the second strip around the first one using both hands to support and continue with the reminder of the strips. Some of the filling will ooze out on the bottom and you’ll have to remove it but there will be still plenty left.
Spread brown butter cream cheese icing over the cake or use your favorite frosting and decorate as desired.
Recipe featured at Busy Monday, Tickle my Tastebuds, What’s It Wednesday, The Wednesday Showcase, Wonderful Wednesday here, here, here, here, and here, Funtastic Friday, Talented Tuesday, and another Talented Tuesday
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