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!

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 696 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.