Does it get any better than that? Add some berries, hazelnuts, and chocolate ganache….and voila, a chocolatey masterpiece! Rich chocolate cake complimented by creamy pumpkin filling, chocolate ganache topping, and seasonal fruits for a perfect fall time dessert.
Prep: 40 mins
Bake: 30 mins
Chill: 30 mins
Total: 1 hr 40 mins
2 cups all-purpose flour
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
½ cup whipping cream
1 ounce cream cheese, softened
1 cup water
⅔ cup cooking oil
2 cups sugar
1 cup buttermilk
½ teaspoon salt
¼ cup sugar
⅓ cup canned pumpkin
¼ teaspoon ground cinnamon
4 ounces semisweet chocolate, chopped
Seedless red grαpєs, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel
Grease and line two 9×1-1/2-inch round baking pans with parchment paper.
Preheat oven to 350 degrees F
Add buttermilk, water, oil, sugar, eggs, baking soda, and salt in an extra-large mixing bowl. With a big wire whisk, mix them thoroughly till it is well combined. Add in and whisk together the flour and cocoa powder until smooth.
Pour batter into prepared pans.
Bake until the top springs back when lightly touched in center (about 30 to 35 minutes). Allow it cool for 10 minutes. Remove from pans and cool completely in pans on a wire rack.
In a medium bowl beat well cream cheese, pumpkin, sugar, and cinnamon until thickened.
Place one layer on a plate. Spread filling over top. Top with second cake layer.
In a saucepan, add whipping cream and cook over medium and high heat. Remove from heat and add chocolate. Stir until smooth.
Cool for 15 minutes then pour over top of cake allowing glaze to drip down sides. Chill for about 30 minutes. Then top with grαpєs and/or other desired toppers.