Chocolate Harvest Cake
- Reviews 2
Ready In: 1 hr 35 mins
Serves: 14
Ingredients
Cake
- 1 cup buttermilk
- 1 cup water
- 2⁄3 cup cooking oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups flour
- 3⁄4 cup cocoa powder
Pumpkin Cream Filling
- 1 (8 ounce) package cream cheese (softened)
- 1⁄3 cup canned pumpkin
- 1⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
Chocolate Glaze
- 1⁄2 cup whipping cream
- 4 ounces semisweet chocolate
Directions
- Preheat oven to 350 degrees.
- Grease (and flour) two 9"x1 1/2" round baking pans.
- Combine and whisk all cake ingredients BUT flour and cocoa powder.
- Add flour and cocoa powder and whisk until even.
- Spread evenly into the two pans.
- Bake for 30-35 minutes until top springs back or toothpick comes out clean.
- Let cool.
- In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
- Spread Pumpkin Filling on top of one cake and top it with the other.
- Boil whipping cream over medium-high heat.
- Remove from heat and add chocolate, DO NOT stir.
- Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
- Wait until glaze has thickened (10 minutes) and then pour over top of cake.
- Refrigerate cake or let set until glaze is fairly solid (15-30 min).
- OPTIONAL: top with seasonal berries or nuts.
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