Chocolate-Pumpkin Layer Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 20tablespoons (2½ sticks) soft unsalted butter, more for greasing
- 2cups flour, more for dusting
- 1teaspoon cinnamon
- ½teaspoon ground ginger
- ½teaspoon nutmeg
- ¼teaspoon allspice
- 1teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon salt
- 1½cups granulated sugar
- 3eggs
- 1½cup plain pumpkin purée, canned, frozen or fresh
- 1cup semisweet chocolate chips
- 1cup chopped pecans
- 2½cups confectioners' sugar
- 10ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
- 1teaspoon vanilla extract
- Milk or cream
Nutritional analysis per serving (10 servings)
856 calories; 46 grams fat; 24 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 113 grams carbohydrates; 6 grams dietary fiber; 86 grams sugars; 8 grams protein; 290 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
You know you're already on the internet and checking for conversions takes like 2 seconds. Get over it.
After reading some of your notes, we took a closer look at the recipe and made some edits: use semisweet or bittersweet instead of unsweetened, and add a bit of milk or cream if you find the frosting too stiff to spread. We hope that helps!
I made this as a bundt cake today and wary of the icing - choose to use the Silver Palate's chocolate cake icing recipe instead: See below: This cake is SO SO GOOD and I am Definitely going to make this a staple fall dessert! DELICIOUS!
2 tablespoons unsalted butter
¾ cup semisweet chocolate chips
6 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 teaspoon vanilla extract
combine everything in a heavy skillet, melt to combine and drizzle, pour or spread while still warm!
Made this for Thanksgiving and am grateful it’s just me and my husband because I would be too disappointed to bring this cake out publicly as the layers are super thin. The only change I made to the recipe was using a sugar replacement, which shouldn’t have cause it to come out like it did. I wonder if I should’ve used 8” pans instead? Probably will look for a different pumpkin cake recipe next time.
After making this, I again feel that chocolate and pumpkin are not meant to be together, if you like that - then be all means this is for you!
Does anyone have high altitude modifications to this recipe?