Loading Video...
Recipe courtesy of Duff Goldman

Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

2 1/4 cups all-purpose flour

1/4 cup unsalted butter, plus more for greasing the pans, softened

1 1/4 cups sugar

1 teaspoon vanilla extract

2 large eggs

One 15-ounce can pumpkin puree

2 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups chocolate chips

Beurre Noisette Buttercream, recipe follows

Beurre Noisette Buttercream:

1/2 cup (8 tablespoons) unsalted butter

3 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

3 to 4 tablespoons heavy cream or milk

Directions

  1. Preheat the oven to 350 degrees F and grease two 9-inch round cake pans.
  2. In a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla. Add the eggs one at a time, beating after each addition. Mix in the pumpkin puree.
  3. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated. Stir in the chocolate chips.
  4. Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes. Let cool for 10 minutes before flipping onto wire racks to cool completely. Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other.

Beurre Noisette Buttercream:

Yield: filling for one 9-inch cake
  1. Melt the butter in 1-quart saucepan over medium heat. Continue cooking, stirring occasionally and watching closely, until the butter turns golden brown, 5 to 7 minutes. Remove from the heat. Cool completely.
  2. Combine the browned butter, confectioners' sugar and vanilla in a medium bowl. Beat at medi-um speed, gradually adding enough heavy cream for the desired spreading consistency. 

Choose a topic to find related recipes.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.