Pumpkin Chocolate Cake recipe
This cozy pumpkin chocolate cake is layered with creamy pumpkin filling and topped with a rich ganache. It's the perfect blend of nostalgic fall flavors and chocolate decadence—ideal for holidays, afternoon tea, or everyday joy.
Equipment
- 2 8-inch Round Cake Pans
- Mixing Bowls
- Hand or Stand Mixer
- Wire Rack
- Saucepan
Ingredients
Cake
- 2 cups sugar adds sweetness and moisture for a tender crumb
- 2 cups flour gives structure and holds all the goodness together
- 1/2 tsp salt enhances chocolate flavor
- 1 tsp baking soda helps cake rise
- 1 cup unsweetened cocoa powder for deep chocolate richness
- 1 cup water helps bloom the cocoa and keep batter smooth
- 2/3 cup cooking oil locks in moisture
- 1 cup sour cream adds tang and richness
- 3 eggs adds structure and moisture
Pumpkin Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree not pumpkin pie filling
- 1/3 cup powdered sugar
- 1/2 tsp cinnamon
Ganache
- 1/2 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
- Optional toppings: berries, nuts, or sliced pears
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, oil, sour cream, and eggs. Mix until smooth and glossy.
- Divide the batter between pans. Bake 20–25 minutes or until tops spring back.
- Cool cakes completely before assembling.
- For filling: beat cream cheese, pumpkin puree, powdered sugar, and cinnamon until smooth.
- For ganache: heat cream until simmering. Remove from heat, add chocolate chips, let sit, then whisk smooth.
- To assemble: place one cake layer on a plate, spread pumpkin filling, top with second layer, and pour ganache over.
Notes
This cake adapts beautifully to different occasions and can be made ahead of time. For a dairy-free version, substitute plant-based alternatives for cream, cream cheese, and sour cream.