Halloween cake

I made this cake for Halloween several years ago, and it is delicious. It is one of the most moist and flavorful cakes you'll ever eat. And it's pretty.

Chocolate Pumpkin Cake

1.5 cups flour

2/3 cup cocoa

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1 cup canned pumpkin

2 tsp vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus one yolk

Heat oven to 375ºF. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin and vanilla together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean-about 35 minutes. Cool layers completely before icing.

Beat 6 ounces softened cream cheese using a mixer set on medium high speed until fluffy. Add 1.5 cups confectioners sugar, 2 1/4 tsp cocoa, 1/4 tsp cinnamon, and 3/4 tsp vanilla and beat on low speed until well combined. In a separate bowl, beat 1.5 cups heavy cream with 3/4 cup confectioners sugar and a scant 1/4 tsp orange food coloring on medium high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to next step.

Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.