Chocolate Harvest Cake

Recipe by wheatuskitty
READY IN: 1hr 35mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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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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