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1
Heat oven to 375F.
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2
Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
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3
Sift the flour, cocoa, baking powder, baking soda, and salt together.
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4
Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
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5
Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
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6
Beat in the eggs and yolk, one at a time.
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7
Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
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8
Pour the batter into the prepared pans.
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9
Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
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10
Cool layers completely before icing.
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11
Frosting:.
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12
Beat cream cheese using a mixer on medium-high speed until fluffy.
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13
Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
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14
In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
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15
Gently fold the whipped cream into the cream cheese mixture until well combined.
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16
Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
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17
Chill for 30 mins and proceed to the glaze.
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18
Glazing:.
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19
Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl.
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20
Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
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21
Gently stir, using a whisk, until smooth.
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22
Let sit for 3-5 min, until the glaze thickens slightly.
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23
Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.
