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Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze

CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE

i made this cake for a co-workers birthday and it was a huge success! many recipe requests. :) cooking time includes cooling time.

Time: 105 minutes

Steps:

  • preheat oven to 350 degrees f
  • grease and flour a 12-cup bundt pan
  • in an electric mixer , combine cake mix , spices , baking soda , pumpkin , water and eggs
  • mix on low for 1 minute
  • scrape down sides of bowl
  • increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth
  • fold in chocolate chips and nuts
  • spoon batter into prepared bundt pan and smooth out top with a spatula
  • bake for 40 minutes or until top springs back when lightly pressed
  • cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more
  • to prepare glaze: combine sugar , butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil
  • boil for 1 minute while stirring constantly
  • remove from heat
  • mix in cinnamon chips , cocoa powder and vanilla and stir until smooth
  • let sit a few minutes to thicken
  • pour over cooled cake
  • dust with powdered sugar if desired


chocolate pumpkin cake with cinnamon chocolate glaze image

Number Of Ingredients: 16

Ingredients:

  1. yellow cake mix
  2. ground cinnamon
  3. ground nutmeg
  4. ground allspice
  5. baking soda
  6. pumpkin puree
  7. water
  8. eggs
  9. chocolate chips
  10. pecans
  11. sugar
  12. lightly-salted butter
  13. milk
  14. cinnamon baking chips
  15. cocoa powder
  16. vanilla extract


CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE

I made this cake for a co-workers birthday and it was a huge success! Many recipe requests. :) Cooking time includes cooling time.

Recipe From food.com

Provided by flower7

Time 1h45m

Yield 16 serving(s)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12-cup bundt pan.
  • In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
  • Mix on low for 1 minute.
  • Scrape down sides of bowl.
  • Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
  • Fold in chocolate chips and nuts.
  • Spoon batter into prepared bundt pan and smooth out top with a spatula.
  • Bake for 40 minutes or until top springs back when lightly pressed.
  • Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
  • To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
  • Boil for 1 minute while stirring constantly.
  • Remove from heat.
  • Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
  • Let sit a few minutes to thicken.
  • Pour over cooled cake.
  • Dust with powdered sugar if desired.


Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze image

Number Of Ingredients: 16

Ingredients:

  • 1 (18 1/4 ounce) box yellow cake mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons baking soda
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup water
  • 2 eggs
  • 1 cup chocolate chips
  • 1 cup finely chopped pecans
  • 1/2 cup sugar
  • 5 tablespoons lightly-salted butter
  • 1/4 cup milk
  • 2/3 cup cinnamon baking chips
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract


PUMPKIN-CHOCOLATE LAYER CAKE

This cake was born after I adapted Sue Case's Pumpkin Cake III from this site. I made a lot of changes to come up with this creation, which received raving reviews in this house. I was pretty excited, this won a contest over at Mixing Bowl last year. I'll be making it for Thanksgiving every year!

Recipe From allrecipes.com

Provided by amandascookin

Time 1h50m

Yield 12

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
  • Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
  • Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
  • Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
  • Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
  • Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
  • Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.


Pumpkin-Chocolate Layer Cake image

Number Of Ingredients: 23

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground allspice
  • 2 cups white sugar
  • ¾ cup canola oil
  • ½ cup applesauce
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 ounce semisweet chocolate, finely chopped
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup sifted confectioners' sugar
  • 2 ½ 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


CHOCOLATE PUMPKIN CAKE

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Recipe From allrecipes.com

Provided by ALETA1314

Time 50m

Yield 18

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
  • Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.


Chocolate Pumpkin Cake image

Number Of Ingredients: 5

Ingredients:

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (15 ounce) can pumpkin
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) container cream cheese frosting


CINNAMON CHOCOLATE CAKE

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Steps:

  • In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.


Cinnamon Chocolate Cake image

Number Of Ingredients: 19

Ingredients:

  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 2 ounces unsweetened chocolate
  • 1 cup water
  • 2 large eggs, room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FROSTING:
  • 1/2 cup butter
  • 6 tablespoons 2% milk
  • 2 ounces unsweetened chocolate
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans


PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
  • Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
  • Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
  • Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.


Pumpkin-Spice Cake with Chocolate Chips image

Number Of Ingredients: 16

Ingredients:

  • Nonstick cooking spray with flour
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 2 cups canned pumpkin puree
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 1/4 cups chocolate chips
  • 3 tablespoons creme fraiche
  • 3/4 to 1 cup confectioners' sugar, sifted


CHOCOLATE-PUMPKIN LAYER CAKE

This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen - iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.

Recipe From cooking.nytimes.com

Provided by Florence Fabricant

Time 1h30m

Yield 8 to 12 servings

Steps:

  • Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
  • Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
  • Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
  • In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.
  • Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.


Chocolate-Pumpkin Layer Cake image

Number Of Ingredients: 18

Ingredients:

  • 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
  • 2 cups flour, more for dusting
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 2 1/2 cups confectioners' sugar
  • 10 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • Milk or cream


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