Chocolate Pumpkin Pie

Summary

Ingredients

For the dough:

• 200 g pumpkin puree or 1 Hokkaido
• 170 g butter, soft
• 225 grams sugar
• 225 g suar, brown
• 3 large egg (s)
• 1 egg yolk
• 115 ml buttermilk
• 2 teaspoons vanilla flavor or powder, alternatively also liquid
• 180 g flour
• 75 g bakin cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking soda
• 0.5 teaspoon ½ salt

For the frosting:

• 175 g cream cheese
• 180 g powdered suar
• 0.25 teaspoon ¼ cinnamon
• 1 teaspoon vanilla flavor or powder, alternatively also liquid
• Food coloring, orange, fat-soluble
• 200 g cream

For the glaze:

• 1 tablespoon butter
• 75 g cream
• 100 g dark chocolate, chopped
• 1 tablespoon crème fraîche
• 50 ml water
• 50 g powdered suar

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Instructions

1. If no ready-made pumpkin puree is used, the pumpkin meat must first be pureed with the hand blender. To do this, wash the pumpkin beforehand, remove the ends and cut into cubes.
2. Mix the soft butter with the white and brown sugar thoroughly with the mixer. Then stir in the eggs and yolks to make a smooth batter.
3. In another bowl, add the buttermilk to the pumpkin puree, add the vanilla flavor and stir everything with the whisk.
4. Mix the flour with cocoa, baking powder, baking soda and salt thoroughly.
5. Using a whisk, stir the flour mixture into the egg-butter-sugar mixture in two portions, alternating with the pumpkin mixture. At the end, go through it again with the whisk of the mixer.
6. Grease the edge of two baking tins (20 cm diameter) and line the bases with baking paper. Put half of the dough in and bake it at 180 ° C (convection 160 ° C) for 35 to 40 minutes. Then take it out and let it cool down.
7. For the frosting of the cream cheese, add the powdered sugar, cinnamon, vanilla flavor and orange food coloring (alternatively mix red and yellow) and mix everything thoroughly with the whisk of the mixer. Then whip the cream until stiff and fold it under the frosting base.
8. Coat one floor with about a quarter of the frosting and place the second floor on top. Then coat the cake with the remaining frosting all around - preferably with a palette knife. Now cool the cake for about an hour.
9. For the glaze, heat in a saucepan with butter and cream. Add the coarsely chopped chocolate and melt while stirring, then remove from the heat.
10. In another saucepan, let the water with the powdered sugar simmer briefly and then stir in the crème fraîche until it has dissolved. Then stir this mixture into the previously prepared chocolate cream. Then take it off the stove and let it cool down for about ten minutes. The glaze thickens a little.
11. Pour the icing over the cake and let it set in the refrigerator.