Chocolate Pumpkin Cake

I found this recipe in the October issue of Country Living. I made it for my birthday. It has become my all time favorite cake. The frosting is AMAZING! Make time and try this cake, you will not be sorry! Don't be scare by the long line of ingredients and steps, it's worth it.
• 1 ½ cups flour
• 2/3 cup cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup buttermilk
• 1 cup canned pumpkin
• 2 tsp vanilla extract
• ¾ cup butter (1 ½ sticks), softened
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 large eggs, plus one yolk

Heat oven to 375 F. Spray and flour (I use Pam for baking or something like it, it has flour in it) two 8-inch cake pans. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in 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 center, comes out clean-about 35 minutes. Cool layers completely before icing.

Frosting
Using a mixer beat on medium-high speed until fluffy 6 ounces of softened cream cheese
Add
• 1 ½ cup confectioners’ sugar
• 2 ¼ tsp cocoa
• ¼ tsp cinnamon
• ¾ tsp vanilla
And beat on low speed until well combined.
In a separate bowl, beat 1 ½ cups heavy cream with ¾ cup confectioners’ sugar and a scant ¼ tsp orange food coloring(or color of choice) 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 then top with glaze.
Glaze
Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoon corn syrup in a medium heatproof bowl. Bring ½ 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 it sit for 3 to 5 minutes, until 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. Makes 1 cup.

I keep this cake refrigerated if not to be eaten right away because of the frosting.