Hot Chocolate Pumpkin Cake Recipes

CHOCOLATE PUMPKIN CAKE

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 CHIP PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

HOT CHOCOLATE PUMPKIN CAKE

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.

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes. Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
• Pour hot chocolate into 2 mugs. Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
• In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
• Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
• Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

THE GREAT PUMPKIN CAKE

Steps:

• Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
• In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
• In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
• Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
• Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
• To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.

PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• Combine milk, chocolate chips, and cocoa powder in a saucepan over medium heat. Bring a simmer, stirring constantly until chips are melted, about 5 minutes. Add pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon; whisk until well combined and heated through, 2 to 3 minutes.

PUMPKIN-CHOCOLATE LAYER CAKE

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.