1cupbuttermilk or 1 cup milk + 1 tbsp lemon juice, stir and let it sit for 5 minutes
3/4cupunsweetened cocoa powder
Pumpkin Cream Filling
4ouncessemisweet chocolate chips
Pre-heat oven to 350º F. Grease two 9-inch round cake pans or a 9x13 pan with cooking spray and lightly dust with some flour, then set aside.
In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda, and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps.
Pour batter evenly into prepared pan(s).
Bake for 30-35 minutes, until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.
In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top. Make the Chocolate Glaze.
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes.
After 5 minutes, stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
Serve once the glaze is set and enjoy!
Recipe from Better Home and Garden Magazine, November 2006