I came across a recipe for a pumpkin layer cake with chocolate icing. I love pumpkin, and even though I’m not a huge fan of chocolate, this cake recipe has taken over my brain.
I am a hopeful and enthusiastic baker. My hopefulness and enthusiasm does not often produce a great finished product, especially with cookies and cakes. (For some reason pies seem to work well with me, which I consider to be more difficult, but it’s definitely a theme in my life that hard things inexplicably go well for me, while simple things leave me flummoxed).
A layer cake recipe, especially if it’s accompanied by a beautiful photo, always sucks me in. As soon as my eye focuses on a beautiful layer cake, with a slice cut out so that you can see the ribbon of frosting between the layers, I immediately believe that I am Pierre Herme` (the Picasso of French pastry, in case you didn’t know).
But, pumpkin and chocolate? Milk chocolate, no less? And, a layer cake. Deep down, I know that no matter how carefully I follow each recipe direction to the letter, including preheating the oven for a precise amount of time, using ridiculously expensive parchment paper, and waiting the exact time the recipe calls for to cool the cakes before I pop them out of the layer pans, at least one of the cakes will drop haphazardly out of the pan in 1 or 2 gloopy globs, making it impossible to beautifully frost it. But, Pierre Herme`.
Back to the pumpkin/chocolate combo. What do you think? If you clicked on the recipe link, you’ll know the recipe comes from the New York Times, so that must mean this flavor combo is legit, right? Or…….is it ick?