- 1 1/2 cups (192g) all-purpose flour
- 2/3 cup (85g) unsweetened cocoa
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (120g) buttermilk room temperature
- 1 cup (225g) canned pumpkin puree
- 1 cup (200g) brown sugar
- 1 cup (200g) granulated sugar
- 1 tbsp. vanilla
- 3/4 cup butter room temperature
- 4 large eggs room temperature
- 1 1/2 cups (357g) heavy cream
- 1 cup (225g) pumpkin puree
- 2-3 cups (384g) confectioners sugar
- 2 tsp. cinnamon
- 1/4 tsp. all-spice
- 12 oz bag milk chocolate chips
- 6 oz heavy cream
- chocolate jimmies for garnish, optional
Heat oven to 350°F. Prepare two square baking pans with butter & flour or GOOP or non-stick spray. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside. In a small bowl combine buttermilk and pumpkin. Whisk together until incorporated. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated. Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture. Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8×8 square pans) Bake for 18-26 minutes. The cake is done when an inserted toothpick comes out mostly clean.
Add heavy cream to a stand mixer and whip on med to medium-high speed until soft peaks. (usually about 2-3 minutes). While the cream is mixing place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined. Once the cream is at soft peak stage, add powder sugar in a 1 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.
Bring heavy cream to a boil and remove from heat. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.