Easy Chocolate Pumpkin Cake Recipe Recipe For Stuffed

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PUMPKIN-CHOCOLATE LAYER CAKE



Pumpkin-Chocolate Layer Cake image

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!

Provided by amandascookin

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 12

Number Of Ingredients 23

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

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.

Nutrition Facts : Calories 695.5 calories, Carbohydrate 76.2 g, Cholesterol 122.9 mg, Fat 41.2 g, Fiber 4.4 g, Protein 8.5 g, SaturatedFat 17.3 g, Sodium 554.8 mg, Sugar 53.1 g

CHOCOLATE PUMPKIN CAKE



Chocolate Pumpkin Cake image

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

Provided by ALETA1314

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 18

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g

CHOCOLATE PUMPKIN CUPCAKES



Chocolate Pumpkin Cupcakes image

I have made this recipe quite a few times for my Dad's birthday as cupcakes as well as a cake. It tastes great, even to pumpkin haters! My grandmother gave me the recipe.

Provided by CupcakeAngel

Categories     Dessert

Time 30m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 18

1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk, can use Buttermilk Substitue # 425075
1 cup canned pumpkin
2 teaspoons vanilla
3/4 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
3 large eggs
1 egg yolk
3 cups easy buttercream icing, Easy Buttercream Icing, tinted orange with food colouring gel
4 ounces bittersweet chocolate, chopped
1 tablespoon cold butter
3 tablespoons corn syrup
1/2 cup heavy cream

Steps:

  • Preheat oven to 375°F.
  • Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
  • Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
  • Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
  • Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
  • Beat in the eggs and egg yolk, one at a time.
  • Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
  • Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
  • Cool completely before icing with the Easy Buttercream Icing #425083.
  • For the cake, after iced, you can cover with a chocolate glaze.
  • To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
  • Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
  • Gently stir using a whisk until smooth.
  • Let sit until thickened, about 3 to 5 minutes.
  • Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.

Nutrition Facts : Calories 201, Fat 9.2, SaturatedFat 5.4, Cholesterol 57.8, Sodium 220.1, Carbohydrate 27.8, Fiber 0.9, Sugar 18.5, Protein 2.6

CHOCOLATE-PUMPKIN CUPCAKES



Chocolate-Pumpkin Cupcakes image

As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.

Provided by MMMICHELLE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 12

2 cups white sugar
1 ¾ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup pumpkin puree
1 cup milk
½ cup canola oil
2 teaspoons vanilla extract
⅓ cup boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
  • Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 241.2 mg, Sugar 17.6 g

CHOCOLATE PUMPKIN BUNDT® CAKE



Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

HOT CHOCOLATE PUMPKIN CAKE



Hot Chocolate Pumpkin Cake image

Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 can (15 ounces) pumpkin
2 cups sugar
3 large eggs, room temperature
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup canola oil
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground chipotle pepper
1/2 teaspoon salt
1 package (10 ounces) miniature semisweet chocolate chips
Baking cocoa or confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips., Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

Nutrition Facts : Calories 450 calories, Fat 20g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE PUMPKIN CHEESECAKE



Chocolate Pumpkin Cheesecake image

Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.

Provided by zippyejb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h40m

Yield 16

Number Of Ingredients 15

1 ½ cups coarsely crushed graham cracker pieces
1 ½ cups unsweetened cocoa powder
1 cup white sugar
¼ cup butter, melted
1 cup chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 ½ cups white sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
1 (15 ounce) can pumpkin puree
4 eggs, at room temperature
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
  • Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
  • Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
  • Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
  • Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
  • Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g

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