Kootek Thanksgiving Pumpkin Cake
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Rated 5.0 stars by 1 users
2 hours
35-40 minutes
whiskworthtasting
Indulge in the perfect blend of flavors this Thanksgiving with Kootek’s Pumpkin Cake with Chocolate. A moist, spiced pumpkin cake layered with rich, creamy chocolate, creating a delightful treat for your holiday table. Whether served as a dessert or enjoyed with a cup of coffee, this delicious cake is the ultimate way to celebrate the season with family and friends.
Make your Thanksgiving extra special with Kootek’s irresistible pumpkin-chocolate fusion!
2 cups (250g) AP flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1.5 tsp ground cinnamon
2 tsp pumpkin pie spice
1 cup (240ml) vegetable oil
4 large eggs, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 15 oz can of pumpkin puree (not pumpkin pie filling)
1.5 tsp pure vanilla extract
2 cups heavy whipping cream
4 cups semi-sweet or dark chocolate chips
Preheat oven to 325F. Grease two 8 or 9 or three 6 inch cake pans. To make the Turkey cake, use two 8 inch heart pans.
Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl, set aside.
Whisk the oil, eggs, sugars, pumpkin and vanilla extract until combined. Pour the dry ingredients into the wet ingredients and whisk until completely combined. Batter will be thick.
Divide into prepared pans. Bak for approximately 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.
Place 4 cups of chocolate chips in a heat proof bowl. Heat the cream to almost boiling over the stove then pour over the chocolate chips. Let sit for 5 minutes, then whisk until completely smooth.
Put in the fridge for about 1-2 hours until it reaches frosting consistency. Fill and frost your cake with the ganache frosting.
To make Turkey feathers with rice paper, cut spring roll wrappers into feather shapes, then dip into water dyed red, yellow and orange until completely soft and pliable. Lay out on parchment paper and wrap a toothpick around the bottom. Let dry on parchment paper for 24 hours to dry completely.
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