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Pumpkin-Chocolate Layer Cake
Pumpkin-Chocolate Layer Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Indulgent pumpkin-chocolate layer cake with sweet cream cheese filling and decadent glaze - perfect for autumn gatherings.
Ingredients:
  • 2 cups all-purpose flour
  • 0.25 cup unsweetened cocoa
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground allspice
  • 2 cups white sugar
  • 0.75 cup canola oil
  • 0.5 cup applesauce
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 ounce semisweet chocolate, finely chopped
  • 0.5 cup sifted confectioners' sugar
  • 2.5 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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Prepare the cake pans by greasing, flouring, and lining the bottoms with parchment paper.
  • Combine flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice in a small bowl and whisk together for the cake.
  • In a large bowl, use an electric mixer on low speed to blend together sugar, oil, and applesauce. Mix in pumpkin and vanilla extract. Increase speed to medium and beat in eggs one at a time, ensuring thorough mixing. Slowly add the flour mixture until fully combined, then switch to a rubber spatula to finish blending.
  • Pour the batter into the cake pans and generously sprinkle chopped semisweet chocolate on top. Gently swirl the chocolate into the batter using a metal spatula for a marbled effect.
  • Bake the cakes in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes, then loosen the sides, invert, remove parchment paper, and cool on wire racks for about 30 minutes.
  • In a mixing bowl, blend cream cheese, powdered sugar, and vanilla extract until creamy using an electric mixer. Set aside 2/3 of the mixture. To the remaining mixture, add cocoa and beat until creamy.
  • Whip heavy cream in a separate bowl until stiff peaks form. Gently fold 2/3 of the whipped cream into the white cream cheese mixture, then fold the remaining 1/3 into the chocolate cream cheese mixture.
  • Cut each cooled cake layer in half horizontally. Spread half of the white cream cheese mixture on one layer of cake, leaving a 1/4-inch border. Sprinkle a third of the chopped semisweet chocolate over the filling, gently pressing it down. Place the next layer on top, spread with chocolate cream cheese mixture, and sprinkle with another third of the chopped semisweet chocolate, pressing it down. Add the third cake layer, spread with the remaining white cream cheese, sprinkle with the remaining chocolate, and press gently. Finish with the last layer.
  • Melt bittersweet chocolate in a double boiler, stirring often for about 5 minutes until smooth. Remove from heat, then whisk in powdered sugar and butter until a glossy glaze forms. Pour over the cake, spreading evenly across the top and sides.

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