Black Cocoa Cake with Pumpkin Buttercream

Black Cocoa Cake

1. Preheat the oven to 175°C (350°F). Grease and flour a deep 20–23 cm (8–9-inch) round cake pan.
2. Assemble the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Cookie Beaters.
3. Add the butter and mix on medium-low speed until smooth and creamy.
4. Add the sugar and continue mixing until pale and fluffy.
5. Reduce the speed to low and add the vanilla extract. Add the eggs one at a time, mixing until fully incorporated after each addition.
6. Add the flour, black cocoa powder, salt, baking soda, and baking powder. Mix on low speed until just combined.
7. With the machine running on low speed, pour in the buttermilk. Slowly add the hot coffee and mix until the batter is smooth.
8. Pour the batter into the prepared cake pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.

Pumpkin Buttercream

1. Assemble the Ankarsrum Assistent Original with the Stainless Steel Beater Bowl and Balloon Whisks.
2. Add the butter and whisk on medium-low speed for 5–6 minutes, scraping down the sides of the bowl once or twice, until the butter is smooth, pale, and airy.
3.  Reduce the speed to low and gradually add the powdered sugar.
4. Add the pumpkin purée, vanilla extract, cinnamon, and salt.
5. Whisk on medium-low speed for another 5–8 minutes, until light and fluffy.
6. If needed, add 1–2 tablespoons of heavy cream to achieve a smooth, spreadable consistency.
7. Once the cake has cooled completely, spread the pumpkin buttercream over the top. Smooth with an offset spatula or the back of a spoon.