Chocolate Pumpkin Cake
This is not your standard, run-of-the-mill chocolate cake. This cake has a pumpkin cream cheese filling, chocolate ganache, and fresh fruit topping. It is the perfect perfect cake for the fall months. You can really dress your cake with whatever fall fruits you'd like - seedless grapes, blueberries, and even nuts are really delicious on this chocolate pumpkin cake.
Prep Time15 minutes mins
Cook Time25 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 servings
Calories: 565kcal
- 1 cup sour cream
- 1 cup water
- ⅔ cup cooking oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 8 ounces cream cheese
- 1 cup pumpin puree
- ⅓ cup powdered sugar
- ½ teaspoon cinnamon
- ½ cup heavy whipping cream
- ¾ cup semi-sweet chocolate chips
- Rapsberries blackberries, blueberries, pears, nuts...whatever you like!
Cake
preheat oven to 350 degrees. Grease 2 8 inch round cake pans.
In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt. Stir to combine.
Add in wet ingredients: water, oil, sour cream, and eggs. With a hand or stand mixer, mix until smooth.
Divide batter evenly between cake pans.
Bake for 20-25 minutes until top springs back when touched.
Cool in pans and transfer to a wire rack to cool completely.
To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.
Pumpking Cream Cheese Filling
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Calories: 565kcal | Carbohydrates: 65g | Protein: 8g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 276mg | Potassium: 284mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1643IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg