Pumpkin-Chocolate Layer Cake Recipe

There's nothing quite like the combination of pumpkin and chocolate to make a delicious and indulgent dessert. And when you combine these two flavors in a layer cake, you get a show-stopping treat that's perfect for any fall gathering or special occasion. This Pumpkin-Chocolate Layer Cake is the perfect balance of moist, spiced pumpkin cake and rich, creamy chocolate frosting, creating a dessert that's sure to be a hit with everyone who tries it.

What makes this Pumpkin-Chocolate Laye...

Ingredients

2 cups all-purpose flour
¼ cup unsweetened cocoa
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
2 cups white sugar
¾ cup canola oil
½ cup applesauce
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
4 large eggs
1 ounce semisweet chocolate, finely chopped
1 (8 ounce) package cream cheese, softened
½ cup sifted confectioners' sugar
2 ½ teaspoons pure vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
2 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, coarsely chopped
5 tablespoons powdered sugar
5 tablespoons unsalted butter, cut into pieces

Information

Prep Time: 45 mins
Cook Time: 30 mins
Additional Time: 35 mins
Total Time: 1 hr 50 mins
Servings: 12
Yield: 1 9-inch layer cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.

Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.

Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.

Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.

Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.

Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.

Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.

Nutrition

696 cal.

Total Fat: 41g
Saturated Fat: 17g
Cholesterol: 123mg
Sodium: 555mg
Total Carbohydrate: 76g
Dietary Fiber: 4g
Total Sugars: 53g
Protein: 9g
Vitamin C: 2mg
Calcium: 129mg
Iron: 3mg
Potassium: 265mg

How to Make Pumpkin-Chocolate Layer Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

696 cal.

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