Chocolate Pumpkin Cake

Directions

1. Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and lightly buttering the pans.
2. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In a small bowl, stir together the buttermilk, canned pumpkin, and vanilla. Using an electric mixer on medium speed, beat the butter with the dark brown and granulated sugars until light and fluffy. Beat in the eggs and egg yolk one at a time. Reduce mixer speed to low and alternately add the flour mixture and buttermilk mixture in thirds, starting and ending with flour.
3. Divide the batter evenly between the prepared pans. Bake until a tester inserted into the center comes out clean, about 35 minutes. Let the cake layers cool completely before applying any frosting.
4. For the frosting, beat 6 oz softened cream cheese with a mixer on medium-high until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 tsp cocoa, 1/4 tsp cinnamon, and 3/4 tsp vanilla; beat on low until combined. In another bowl, beat 1 1/2 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. Spread 1 cup of frosting between the cake layers, then use remaining frosting to cover the top and sides. Refrigerate for 30 minutes.
5. For the glaze, place 4 oz chopped bittersweet chocolate, 1 tbsp cold unsalted butter, and 3 tbsp corn syrup in a heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour over the chocolate mixture, and let sit 3 minutes. Gently whisk until smooth. Let sit 3 to 5 minutes until slightly thickened. Pour glaze onto the center of the frosted cake and smooth to the edges so it drips over the sides.