Ingredients
Black Cocoa Cake
- 115 g unsalted butter
- 210 g granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 175 g all-purpose flour
- 50 g black cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 120 ml buttermilk
- 120 ml hot coffee
Pumpkin Buttercream
- 225 g unsalted butter
- 125 g pumpkin purée
- 350 g icing sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 1–2 tbsp heavy cream, if needed
Black Cocoa Cake with Pumpkin Buttercream
Rich black cocoa cake meets a silky pumpkin buttercream in this easy fall-inspired dessert. Made effortlessly with the Ankarsrum Assistent, this single-layer cake is chocolatey, perfectly moist, and finished with a light, fluffy frosting that’s full of warm seasonal flavour.
Black Cocoa Cake
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Preheat the oven to 175°C (350°F). Grease and flour a deep 20–23 cm (8–9 inch) round cake pan.
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Assemble the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Cookie Beaters.
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Add the butter and mix on medium-low speed until smooth and creamy.
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Add the sugar and continue mixing until pale and fluffy.
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Reduce to low speed and add the vanilla extract. Add the eggs, one at a time, mixing until fully incorporated.
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Add the flour, black cocoa powder, salt, baking soda and baking powder. Mix on low speed until just combined.
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With the machine running on low speed, pour in the buttermilk. Slowly add the hot coffee and mix until the batter is smooth.
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Pour the batter into the prepared cake pan and bake for 35–45 minutes, or until a toothpick inserted into the centre comes out clean.
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Leave the cake to cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
Pumpkin Buttercream
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Assemble the Ankarsrum Assistent Original with the Stainless Steel Beater Bowl and Balloon Whisks.
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Add the butter and whisk on medium-low speed for 5–6 minutes, scraping down the sides of the bowl 1–2 times, until the butter is smooth, pale and airy.
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Reduce to low speed and gradually add the icing sugar.
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Add the pumpkin purée, vanilla extract, cinnamon and salt.
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Whisk on medium-low speed for another 5–8 minutes, until light and fluffy.
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If needed, add 1–2 tablespoons of heavy cream to achieve a smooth, spreadable consistency.
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Once the cake has cooled completely, spread the pumpkin buttercream over the top. Finish with an offset spatula or the back of a spoon.
