We never celebrated Halloween all! Is it due to temperature, very mild for the season (yesterday afternoon, 22 degrees Celsius, while it snowed here on Sunday, too last!). The parties' pre-Halloween "have lived a crazy pace over the past two weeks. But tonight is finally the big night, and after the "Trick or Treating," we are "gladly" welcome to visit us here: 
Scary, not ??!!!
I was yesterday evening when I offered a dessert "Halloweenesque" ...
Chocolate Cake and Pumpkin
Ingredients for a cake of 7 inches or 18 cm diameter
For each cake (you need two):
- 1 / 2 cup or 70 g of flour
- 1 / 4 cup or 30 g cocoa Houtten
Van - 3 / 4 teaspoon baking powder
- 1 / 4 teaspoon baking soda
- 1 pinch
salt - 1 / 3 cup or 75 g of mashed pumpkin
- 3 tbsp or 40 g of plain yogurt (or buttermilk)
- 1 teaspoon vanilla flavoring
- 1 / 2 stick of butter or 55 grams
- 1 / 3 cup firmly packed brown sugar or 70 g
- 1 / 4 cup sugar or 35 g
- 2 eggs
Method:
Preheat oven to 375 F, 190 C.
Cut circle of parchment paper to line the bottom of a round mold of 7 inches or 18 cm in diameter that are fat edges.
In a small bowl, combine pumpkin puree, yogurt and vanilla.
In a bowl, sift together the flour, baking powder, baking soda, salt and cocoa.
In another bowl, beat butter and sugars. Add the eggs one by one, beating, then add the wet mixture and dry mixture and mix in a few turns of a wooden spoon, until dough is smooth, but nothing more.
Pour into pan and bake 25 minutes or until the cake can withstand a little pressure on the crust.
Turn out onto a rack and wait until completely cooled before filling cream to cream cheese or buttercream.
For the cream cheesecake: Beat cream cheese 300 g and 50 g cold butter at room temperature on medium to high speed. Add a teaspoon of vanilla flavoring, 1 teaspoon of cinnamon powder and 300 g of icing sugar in 3 times, slowly at first, not to line the kitchen of white powder, then at medium speed.
Add a few drops of orange food coloring, little by little until desired color (depending on the type of dye used). In the absence of orange dye, we can use yellow and red dyes at 2 yellow 1 red.
When cakes are completely cool, spread a thick layer of cream on a first cake from the center outward, covering the second and then spread the remaining cream on the cake.
Place the cake on a serving plate, lifting it gently with a utensil such as this one (it's a new one in my kitchen, it's more than 20 cm square and Of course, I wonder how I could live without!): 
Chill at least two hours before serving (or prepare the cake the day before), and finally decorate as you like: chocolate cake frosting, sprinkles and chocolate vermicelli or ... And no, I do not have pictures of my entire cake completely finished, requires respect for guests, but what you want to know, especially if it is good? It is! It is very very good!
H A P P Y H A L L O W E E N !
