I did something I called “PumpkinPalooza” at my house last night. I spent 5 solid hours baking everything I possibly could using pumpkin guts, since I had so much fresh pumpkin puree left from carving pumpkins. And I still didn’t use it all and ended up feeding pumpkin guts to the dogs. I made another pumpkin cream cheese roll, pumpkin guts bread, this chocolate cake with pumpkin cream cheese filling, and I attempted pumpkin fudge but failed miserably at that one (it never set) – all the recipes using pumpkin guts. Baking with pumpkin guts is super easy and I was glad that none of it went to waste! Below is the recipe for the double-layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. Enjoy!
Chocolate Cake Recipe Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsweetened cocoa powder
- 1 cup buttermilk (Don’t have buttermilk on hand? Try this substitute. I used 1 tablespoon white vinegar in 1 cup of milk, set for 5 minutes as a substitute for buttermilk)_
- 1 cup warm water
- 2/3 cup cooking oil
- 2 cups sugar
- 2 eggs
Chocolate Cake Recipe Directions
Preheat the oven to 350 degrees, and grease two 8″ square pans, and line the bottoms with parchment paper. In a large bowl, combine all the chocolate cake ingredients and beat until smooth. Split the batter between the two prepared pans. Bake for about 40 minutes, or until your toothpick inserted in the center comes out clean, and the center bounces back when you gently poke it. Cool in the pans on wire racks for about 15 minutes, then turn out of the pans to cool completely. Use a serrated bread knife or cake leveler to level one of the layers – this will become the bottom layer.
Pumpkin Cream Cheese Filling Recipe Ingredients
- 1 8 ounce package of cream cheese, softened
- 1/3 cup pumpkin puree
- 0.25 cup sugar
- 0.25 teaspoon ground cinnamon
Pumpkin Cream Cheese Filling Recipe Directions
Beat all the pumpkin cream cheese filling ingredients until you have a smooth, creamy filling. Plop the blob of filling onto the leveled bottom cake layer, and gently spread with a spatula. Top with the second cake layer and smush it down a little.
Chocolate Glaze Recipe Ingredients
- 0.5 cup heavy whipping cream
- 4 ounces semisweet baking chocolate, chopped
Chocolate Glaze Recipe Directions
Chop the semisweet baking chocolate and set aside. Bring the heavy whipping cream to a boil over medium to high heat. Remove from heat, add the chopped baking chocolate, and let it stand for about 5 minutes without stirring. After 5 minutes has passed, go ahead and stir the mixture together until you have a smooth glaze. Let it sit and cool for about 15 to 20 minutes to thicken up. Pour it over the center of the cake and use your spatula to push it toward the edges and just let it drip over the edges. Yum! To garnish mine, I used a few fresh raspberries I had on hand, a little orange zest, and some of the chocolate shavings from the glaze process. Anything that reminds you of fall would do perfectly, though.
Also, this is a snapshot of the ingredients it took me to make these pumpkin desserts and baked goods, and mind you, I do this once a week. Please, if you have ever enjoyed one of my cakes or other baked goods, or enjoy reading and trying the recipes on this site, please consider donating a few bucks to help me live this dream! At the very least, consider reposting the www.fiftytwocakes.com website on your Facebook or Twitter, or sending it out to your friends and family. Thank you!