This layer cake is a show stopper. Make it when you need to feed a crowd you love! Be sure they adore the flavors of Autumn! Pumpkin lovers will smile!
Chocolate Pumpkin Cheesecake
Ingredients
Chocolate Cake
- 2 cups flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 ½ tsp vanilla
- 1 cup boiling water
Pumpkin Cheesecake
- 24 ounces room temp cream cheese
- 1 cup sugar
- 3 tbsp flour
- 1 cup canned pumpkin
- 4 eggs
- ½ tsp vanilla extract
Pumpkin Icing
- ¾ cup butter
- ¾ cup shortening
- 6 cups powdered sugar
- ¼ + 1/8 cup pumpkin puree
Chocolate Ganache for filling
- 4 oz chocolate chips
- ⅓ cup heavy cream
Chocolate Ganache for top of cake
- 4 oz chocolate chips
- ⅓ cup heavy cream
Instructions
Cake
- Line and spray two 9 inch cake pans with parchment paper circles.
- Add all dry ingredients to a large mixer.
- Mix in eggs, buttermilk and oil.
- Add vanilla and boiling water.
- Mix well and divide between pans.
- Bake at 300 degrees for about 38-40 minutes. A toothpick should come out clean.
- Cool in pans 10 mins and remove. Let cool completely and pop into freezer to firm up.
Pumpkin cheesecake:
- Preheat oven to 300 degrees.
- Grease and line a 9 inch springform with parchment.
- Beat cream cheese, sugar and flour until fluffy.
- Add the pumpkin, eggs and vanilla until smooth.
- Pour into the pan and bake 1 hour and 15 minutes.
- Shut heat and leave cake in oven 15 mins. Then, crack door open for another 15 mins.
- Remove cake and cool.
- Pop into freezer to firm it up.
Pumpkin icing:
- Beat butter and shortening until smooth.
- Slowly add 4 cups of powdered sugar. .
- Add pumpkin puree.
- Add rest if the powdered until smooth and fluffy.
Chocolate ganache.
- Place chocolate chips in a bowl.
- Microwave cream until it starts to boil.
- Pour cream over chocolate chips.
- Cover bowl with paper towel for 5 minutes.
- Whisk smooth.
- Repeat this ganache process to make the topping for the frosted cake.
Assembly.
- Place one chocolate cake on platter.
- From your first batch of ganache, pour on half and spread.
- Top with the cheesecake.
- Pour on the rest of that ganache batch.
- Top with your second chocolate cake.
- Spread on icing.
- Pour on your second batch of chocolate ganache to drizzle down the sides.
This fabulous cake was adapted live, love and sugar
Deborah says
Delicious looking cake I see that in all the recipes you use canned pumpkin I can not buy this in my area , but have pumpkins growing on the allotment can I use fresh pumpkin ? , l have never cooked pumpkin before so any advice would be really welcome . Many thanks .
Pat Fratangelo says
It is an excellent cake but you certainly need time to make it. It came out beautifully and everyone loved it.
Hugs & Cookies xoxo says
Glad it was a hit!