You will need two eight-inch Bundt pans. To make a stem, twist a brown-paper lucnh bag into a stem shape, and wrap it tightly with green floral tape. Insert the stem into the center of the cake. Remove before serving.

1. Preheat oven to 350*F. Generously butter the inside of two 8 inch Bundt pans; dust lightly with cocoa powder.

2. In the bowl of an electric mixer fitted with the paddle attachment; combine sugar, flour, cocoa, baking soda, baking powder, and salt; set aside.

3. In a medium bowl, whisk together the eggs, vanilla, canola oil, buttermilk, and milk. Slowly add the egg mixture to the sugar mixture. Mix the batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.

4. Place both chocolates, heavy cream, and remianing tablespoon butter in a medium heat poof bowl, or the top of a double boiler, over a pan of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.

5. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread the chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto the chocolate so that a pumpkin shape is formed. Transfer the cake to a wire rack.

6. Working quickly, carefully pour the orange butter glaze over the cake, tilting the cake as necessary to coat all sidesof the cake. Let the glaze set completely before granishing with chocolate leaves. Serve

© Thes Best of Martha Stewart Halloween
Print This Page