Pumpkin Chocolate Cake Recipe

Preheat the oven to 350°F.
Grease and line three 8 inch metal cake pans. If you only have one or two, no problem, you can bake the layers in batches. To line the pans, place a sheet of parchment paper under a pan, and trace the bottom with a pen, cut out the circle, and set it inside the greased pan for a perfect fit.
In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, using a hand mixer or stand mixer beat the eggs until well combined. Add the sour cream, vegetable oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix!
Pour the batter evenly into 3 cake pans, spreading it out evenly.
Bake two cakes at a time for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a bit, then place a plate over the pan and flip it to release the cake. It should come out easily once it’s slightly cooled.

Melt the chocolate and let it cool slightly so it’s still smooth but not hot.
In a large bowl with a stand mixer or handheld mixer, beat the butter and melted chocolate together until smooth and creamy.
Add the vanilla and cocoa powder, then mix until fully combined.
Add the powdered sugar and mix on low speed at first to avoid a sugar cloud, then increase to medium high until everything comes together.
Mix in the sour cream and beat for about 1-2 minutes until the frosting is light and fluffy.
If the texture feels too stiff, add a little more sour cream. If it’s too soft, mix in a bit more powdered sugar until it’s just right.
Place the first cake layer on a plate or serving stand and spread about ¾ cup of frosting evenly over the top. Add the second layer and repeat, finishing with the third layer on top. Use the remaining frosting to coat the sides and top of the cake. This recipe doesn’t make an overly heavy frosting; it’s just the right amount so the chocolate complements the pumpkin without overpowering it.
I recommend serving the cake right away while everything is soft and tender. If you need to refrigerate it, take it out a few hours before serving so the texture stays smooth and the cake isn’t cold or firm.