Pumpkin and Chocolate Layer Cake
Indulge in the perfect harmony of autumnal flavors and decadent richness with this Pumpkin and Chocolate Layer Cake. This show-stopping dessert features tender, spiced pumpkin cake layers infused with warming notes of cinnamon, nutmeg, and ginger, paired irresistibly with velvety chocolate ganache. A luscious cream cheese frosting ties it all together, delivering a delightful balance of sweetness and tang. With its stunning three-layer presentation and a dreamy combination of seasonal and chocolatey flavors, this cake is perfect for holidays, celebrations, or anytime you want to impress your guests. Simple to make yet utterly decadent, this pumpkin and chocolate masterpiece is destined to be a standout on your dessert table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 1 cup brown sugar
- 4 pieces eggs
- 1 cup pure pumpkin puree
- 0.5 cup whole milk
- 1 cup dark chocolate chips
- 0.75 cups heavy cream
- 8 ounces cream cheese
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the pumpkin puree until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until just steaming. Pour the hot cream over the dark chocolate chips in a bowl and let sit for 2 minutes before stirring until smooth. Allow the ganache to cool and thicken slightly.
For the frosting, beat the cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fluffy.
To assemble, place one cake layer on a serving plate and spread a layer of chocolate ganache on top. Repeat with the second layer. For the third layer on top, spread the pumpkin frosting over the entire cake, smoothing it with a spatula.
Chill the cake for at least 30 minutes before slicing and serving to allow the layers to set.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 74.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
