Pumpkin Chocolate Halloween Cake

Directions

1. Set your oven to 325°F. Generously spray two 8-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper circles.
2. In a large bowl, whisk together 1 cup all-purpose flour, ⅓ cup granulated sugar, 2 tablespoons packed brown sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ginger.
3. Add 6 tablespoons softened unsalted butter and mix on low speed until the mixture looks like wet sand.
4. Add 2 large eggs one at a time, scraping the bowl after each addition. Then add ⅓ cup pumpkin puree, 3 tablespoons plain Greek yogurt, and 1 teaspoon vanilla. Mix on medium-low for about 90 seconds to aerate the batter.
5. Divide the batter evenly between the prepared pans. Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely.
6. For the chocolate cake, repeat the pan preparation with two more 8-inch pans. In a large bowl, whisk together ¾ cup granulated sugar, ½ cup all-purpose flour, ¼ cup cake flour, ½ cup cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt.
7. Cut ½ cup (1 stick) softened unsalted butter into small pieces and add to the dry ingredients. Mix on low until the mixture resembles damp sand, about 30–60 seconds.
8. Add 2 large eggs one at a time, scraping the bowl after each. Then add ½ cup plain Greek yogurt and 1 teaspoon vanilla. Beat on medium speed for 60–90 seconds to aerate.
9. Divide the batter between the two pans and bake for 15–20 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely.
10. To make the vanilla buttercream, place 6 egg whites and 2 cups granulated sugar in a large heatproof bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and no longer feels gritty when rubbed between your fingers.
11. Remove the bowl from heat and whisk on medium-high speed until the meringue is fluffy and stiff, and the bowl feels cool to the touch.
12. Add 2 cups (4 sticks) softened unsalted butter, one tablespoon at a time, whipping after each addition. If the mixture seems runny, refrigerate for 10–20 minutes then re-whip. Once all butter is added and the buttercream is fluffy and spreadable, stir in 2 teaspoons vanilla extract.
13. Assemble the cake: Place one pumpkin cake layer on a serving plate, spread with buttercream, top with a chocolate cake layer, more buttercream, then repeat with remaining layers. Frost the entire cake with the remaining buttercream.
14. For the chocolate glaze, place ¼ cup heavy cream in a large liquid measuring cup. Add 2 ounces finely chopped bittersweet chocolate and 2 tablespoons dark corn syrup. Microwave on high in 15-second intervals, stirring until smooth.
15. Stir in the remaining ½ teaspoon vanilla extract. Pour the glaze over the top of the cake, allowing it to drip down the sides.
16. Decorate with gummy pops, marshmallow ghosts, mello-creme pumpkins, candy corn, chopped Oreo minis, and sprinkles as desired.