Description
A decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate layers with creamy pumpkin-spiced cheesecake filling, crowned with a luscious chocolate ganache. Perfect for autumn celebrations or any special occasion, this layered cake marries the warm flavors of pumpkin and spices with the indulgence of chocolate.
Ingredients
Scale
Cake Ingredients
- 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). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix. Using an electric mixer on medium speed, blend until smooth and well incorporated. Gradually pour in the hot water while mixing to achieve a smooth batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans and spread out smoothly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Pumpkin Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in the canned pumpkin puree, pumpkin pie spice, and vanilla extract to create a smooth filling.
- Assemble the Cake: Place one chocolate cake layer on your cake stand or serving plate. Evenly spread half of the pumpkin cheesecake filling over this layer. Top it with the second chocolate cake layer and spread the remaining cheesecake filling on top. Finally, place the last chocolate cake layer over the filling.
- Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips. Let this sit for 1-2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Finish the Cake: Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides for an elegant look.
- Chill to Set: Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to set properly before serving. This chilling step ensures clean slices and enhances flavor melding.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Ensure the cakes are completely cooled before assembling to prevent melting the filling.
- For an extra rich ganache, use high-quality semi-sweet chocolate chips.
- Keep the cake refrigerated after assembling to maintain freshness and texture.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
