Chocolate Pumpkin Layer Cake. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. Reviews for: Photos of Pumpkin-Chocolate Layer Cake. Pumpkin-Chocolate Layer Cake. this link is to an external site that may or may not meet accessibility guidelines.

Chocolate Pumpkin Layer Cake Perfect for fall and the holidays! Layers of chocolate chip chip pumpkin cake get layered on top of each other and filled with a ganache, a cream cheese frosting and then decorated on top with truffles and edible gold beads (which you can find at your local craft store) OR you can get creative with the topping and add some fresh. This tall pumpkin layer cake is filled with a delicious brown butter-cream cheese frosting, and is finished with my favorite super easy chocolate-sour cream frosting on the outside.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate pumpkin layer cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. Reviews for: Photos of Pumpkin-Chocolate Layer Cake. Pumpkin-Chocolate Layer Cake. this link is to an external site that may or may not meet accessibility guidelines.

Chocolate Pumpkin Layer Cake is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Chocolate Pumpkin Layer Cake is something which I've loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have chocolate pumpkin layer cake using 29 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Pumpkin Layer Cake:

{Take of THE CAKE.
{Prepare 2 1/2 cup of all-purpose flour.
{Get 1 cup of unseetenedcocoa powder.
{Take 1 tbsp of baking powder.
{Take 1 1/2 tsp of baking soda.
{Get 1/4 tsp of salt.
{Get 2 tsp of ground cinnamon.
{Make ready 4 tsp of ground coffee instant granules.
{Get 1/2 cup of buttermilk.
{Make ready 1/4 cup of sour cream.
{Make ready 1 of 15 ounce can pumpkin puree, pure unflavored.
{Prepare 1 1/2 tsp of vanilla extract.
{Get 10 oz of unsalted butter, at room temperature. ( 2 1/4 sticks ).
{Make ready 1 1/2 cup of Light brown sugar.
{Take 1 1/2 cup of granulated sugar.
{Make ready 5 of large eggs.
{Prepare of CREAM CHEESE BUTTERCREAM PUMPKIN SPICEFROSTING.
{Take 4 oz of saltedbutter, at room temperature.
{Make ready 2 of 8 ounce packages of cream cheese, at room temperature.
{Make ready 2 cup of confectioner's sugar.
{Prepare 1 tsp of pumpkin pie spice.
{Make ready 1/2 tsp of ground cinnamon.
{Get 1 tsp of vanilla extract.
{Make ready of drops of orange food color.
{Make ready of CHOCOLATE GANACHE GLAZE4.
{Make ready 4 oz of semi sweet chocolate, chopped or chips.
{Make ready 1/4 cup of heavy whipping cream.
{Take of GARNISH.
{Get 1/4 cup of orange and black sprinkles.

It's moist and spicy, with lots of different flavors and textures. Totally worth turning on the oven in this heat! This is the BEST Chocolate Pumpkin Cake you will ever have. My secret tips will make your baking experience a huge success!

Instructions to make Chocolate Pumpkin Layer Cake:

Preheat oven to 350. Spray 3 8- imch cake pans well with bakers spray.
In a bowl whisk together, flour, cocoa powder, baking powder, baking soda, salt cinnamon and coffee granules, set aside.
In another bowl whisk togeth r r the buttermilk, sour cream, pumpkin puree and vanilla, set aside.
In a large bowl beat butter and b both sugars until light and fluffy.
Add eggs one at a time, beating in after each egg then alternate adding flour mixture with buttermilk / pumpkin mixture in three additions mixing well but not overmixing.
Dividebatter evenly between prepared pans, smoothing tops.Cook for 30 to 35 minutes until toothpick comes out just clean, cool in pans on rack 10 minutes then run a knife around edges and remove from pans to cool completely.
MAKEFROSTING.
Beat together in a large bow, cream cheese and butter until smooth.
Beat in confectioner's sugar, pumpkin pie spice, cinnamon and vanilla until light andcreamy, add drops of orange food color to make it as orange as you want.
FROST CAKE, place one cooled cake layer on serving plate, bottom up and add some frosting.
Add second layer, bottom up and frost.
Add third layer, also bottom up and frost entire cake. Refigerate cake at least 1 hour before glazing.
MAKE GLAZE. Heat cream until hot but not boiling , pour over chopped chocolate in a bowl and stir until smooth.
. Let glaze sit until it thickens to a spoon able glaze, about 35 minutes. Spoon over cake allowing chocolate to slide down sides of cake. Garnish with sprinkles while the chocolate is wet so they will stick. Refigerate to set chocolate at least an hour before cutting cake.

This cake is packed with rich decadent flavor and a super fun presentation! The magical combination of pumpkin and chocolate is intensified with the smooth. This Layered Chocolate Pumpkin Cake is perfect for fall holidays and parties or all year long! Chocolate and pumpkin team up to make a delicious treat Layers upon layers of rich chocolate cake filled with luscious pumpkin cream cheese icing. Rich, decadent, full of chocolate, and LOTS of.

So that's going to wrap this up with this special food chocolate pumpkin layer cake recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!