you have to make this cake

My sister made this Sunday for our pumpkin carving contest event and it was the best pumpkin dessert EVER!!!!!! Make it now, or you will be sorry.
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CHOCOLATE PUMPKIN CAKE
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MAKES 14 SERVINGS | WORKING TIME 20 MINS | TOTAL TIME 55 MINS

CAKE
1 ½ cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
1 cup canned pumpkin
2 teaspoons 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 375ºF. Line the bottoms of two 8-inch rounds with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butters 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 the center, comes out clean – about 35 minutes. Cool layers completely before frosting the cake.
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FROSTING
6 ounces cream cheese
1 ½ cups powdered sugar
2 ¼ teaspoons cocoa
¼ teaspoon cinnamon
¾ teaspoon vanilla

(separate bowl)
1 ½ cups heavy cream
¾ cup powdered sugar
orange food coloring

Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 ½ cups powdered sugar, 2 ¼ teaspoons cocoa, ¼ teaspoon cinnamon, and ¾ teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 ½ cups heavy cream with ¾ cup powdered sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. (may need to add more orange food coloring to your liking). Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Makes 3 cups. Chill 30 minutes and proceed to glaze the cake.
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GLAZE
4 ounces chopped bittersweet chocolate or semi-sweet)
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
½ cup heavy cream

Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons 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 until smooth. Let sit for 3 to 5 minutes, until the 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.