Description
This decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate layers with a creamy pumpkin-spiced cheesecake filling, all topped with a luscious chocolate ganache. Perfect for autumn gatherings or a special dessert, this cake offers a moist chocolate base layered with spiced pumpkin cheesecake and finished with a silky chocolate glaze.
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 your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure easy cake release.
- 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 to evenly distribute the leavening agents and spices.
- Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until fully combined. Gradually pour in the hot water while continuing to mix until the batter is smooth and well incorporated.
- Bake the Cake Layers: Divide the chocolate batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Pumpkin Cheesecake Filling: In a mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, blending well after each addition. Then fold in canned pumpkin puree, pumpkin pie spice, and vanilla extract until the mixture is uniform.
- Assemble the Cake: Place one chocolate cake layer on a cake stand or serving plate. Evenly spread half of the pumpkin cheesecake filling over the cake. Top with the second cake layer, then spread the remaining cheesecake filling. Finally, place the last chocolate cake layer on top.
- Make Chocolate Ganache: Place semi-sweet chocolate chips in a bowl. Heat the heavy cream in a saucepan or microwave until it just begins to simmer, then pour the hot cream over the chocolate chips. Let it sit for 1 to 2 minutes, then stir gently until the ganache is smooth and glossy.
- Glaze the Cake: Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides naturally for an elegant finish.
- Chill the Cake: Refrigerate the completed cake for at least 4 hours to set the pumpkin cheesecake filling and allow the ganache to firm up, enhancing sliceability and flavor melding.
Notes
- Make sure the cream cheese is at room temperature for a smooth cheesecake filling.
- Use a sharp knife dipped in hot water and dried to cut clean slices of cake.
- Allow the cake layers to cool completely to avoid melting the cheesecake filling when assembling.
- For extra moisture, you may brush cake layers with a simple syrup before assembling.
- Store leftovers covered in the refrigerator; consume within 3-4 days for best freshness.
