Description
This decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate layers with a creamy spiced pumpkin cheesecake filling, topped with a luscious chocolate ganache. Perfect for autumn celebrations or any occasion that calls for a show-stopping dessert with seasonal flavors.
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 the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and evenly combined. Gradually pour in the hot water while mixing to achieve a smooth, thin batter.
- 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. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks and cool completely.
- Prepare the Pumpkin Cheesecake Filling: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until fully incorporated.
- Assemble the Cake – First Layer: Place one chocolate cake layer on a cake stand or serving plate. Spread half of the pumpkin cheesecake filling evenly over the layer.
- Assemble the Cake – Second Layer: Place the second chocolate cake layer over the cheesecake filling. Spread the remaining pumpkin cheesecake filling evenly on top.
- Finish Cake Assembly: Place the final chocolate cake layer on top, gently pressing down to secure the layers.
- Make Chocolate Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream until it begins to simmer, then pour it over the chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Apply Ganache and Chill: Pour the prepared ganache over the top of the assembled cake, allowing some to drip down the sides for an elegant finish. Refrigerate the cake for at least 4 hours to allow the cheesecake filling to set before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Use room temperature eggs and buttermilk for better batter consistency.
- To speed up chilling, refrigerate the cake uncovered initially, then cover once set.
- Leftover cake should be stored in the refrigerator and consumed within 3-4 days.
- For extra decoration, top with whipped cream or a dusting of cocoa powder before serving.
