Description
This rich and decadent Chocolate Pumpkin Cheesecake Cake combines layers of moist chocolate cake with creamy pumpkin cheesecake filling and a luscious chocolate ganache topping. Perfect for fall or any special occasion, this dessert offers the comforting flavors of pumpkin spice and chocolate in a beautifully layered cake.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Pumpkin Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is thoroughly combined and smooth.
- Add Hot Water: Gradually pour in the hot water while mixing; this step helps to create a moist, tender cake batter. Mix until fully incorporated.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks and cool completely.
- Prepare Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined.
- Assemble the Cake: Place one chocolate cake layer on your serving platter or cake stand. Spread half of the pumpkin cheesecake filling evenly over the cake. Top with the second chocolate cake layer and spread the remaining cheesecake filling. Complete the assembly by placing the final chocolate cake layer on top.
- Make Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate chips. Let it sit for 1-2 minutes to melt the chocolate, then stir gently until you have a smooth, glossy ganache.
- Glaze the Cake: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides naturally for an elegant look.
- Chill to Set: Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to firm up and the ganache to set before serving. This enhances the flavors and texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Use fresh pumpkin puree or canned for authentic pumpkin flavor.
- Allow cakes to cool completely before assembling to prevent melting the cheesecake layer.
- Refrigeration time is crucial for proper cheesecake filling texture and ganache setting.
- For a more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- This cake can be made a day ahead and stored covered in the refrigerator.
