Cake 13: Chocolate Cake, Pumpkin Cream Cheese Filling, Chocolate Glaze

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.

Cake Baking Ingredients 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!

Pumpkin Cream Cheese Roll Recipe

I have tons of pumpkin stuff left over from carving pumpkins into jack-o-lanterns this year, plus one can of pumpkin puree left in my cabinet. Also, cream cheese is a staple in my house, not an extra. So in the spirit of the changing leaves and the beautiful fall weather here in St. Louis, I made a pumpkin cream cheese roll this weekend. Easy little thing to make, yet very tasty and rewarding.

I love the little plate I took the picture on today. I got it at World Market. In fact, I would love to get a bunch of funky little dessert plates to take pictures of slices of the final desserts on. If you ever see any plates that make you think of me, send me a link!

My husband is deployed to Afghanistan, and with that comes a certain level of stress and loneliness for the Army wife back home. The best thing for me to do is keep my hands busy. There is a real peaceful, therapeutic feeling I get from baking. When my house fills up with the warm delicious smells of baked goods rising in the oven, things are perfectly peaceful for a little while.

Pumpkin Roll with Cream Cheese Filling Recipe

  • 0.75 cups all-purpose flour
  • 1 cup sugar
  • 2 heaping teaspoons pumpkin pie spice
  • 1 teasp0on baking soda
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 1 (8-ounce) package cream cheese (room temperature)
  • 0.25-cup (4 tablespoons) butter (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup confectioner’s powdered sugar, plus extra for rolling

Pumpkin Cream Cheese Roll Recipe Directions

Preheat your oven to 375 degrees. Spray a 9×13 jelly roll pan (basically a shallow casserole pan, similar to a cookie sheet) and line it with parchment paper. In a large bowl, mix together the flour, sugar, baking soda and pumpkin pie spice. Then add the pumpkin puree, eggs and lemon juice. Pour it into the 9×13 jelly roll pan and spread evenly throughout. Bake for about 15 minutes. After you pull it out of the oven, get a kitchen towel damp and lay it on the counter and sprinkle it with plenty of confectioner’s (powdered) sugar. Flip the cake out of the pan onto the towel. Carefully and slowly roll the towel and cake lengthwise – like you’re rolling up a sleeping bag, but the long way. Place the rolled cake on a cooling rack and let it cool for about 20 minutes. This is a great time to make the icing. Blend the cream cheese, butter, vanilla and sugar. Unroll the cake carefully and spread icing on the inside. Roll it back up without the towel. Wrap the whole roll in plastic wrap and refrigerate until completely cooled. Slice it up and serve!

Once my pumpkin guts are done thawing, I will puree them and begin working on some pumpkin gut bread probably. 🙂

Cake 8: Gluten-Free Pumpkin Cake with Cream Cheese Frosting

Goodness I love Autumn! Crisp, cool, smells nice, great for bike rides. And I do love pumpkin! I can’t stand pumpkin pie, but I love pumpkin cake, pumpkin muffins, pumpkin bread and pumpkin beer. My challenge this week was to make something flourless or gluten-free, so I thought I would incorporate the deliciousness of fall as it is cooling down here with the gluten-free challenge for our gluten-allergy/celiac friends here at the office. This one is pretty easy and straightforward to make, and it is nice to accommodate our gluten-free friends once in a while! Even flourless folks deserve tasty desserts. 😉

Gluten-Free Pumpkin Cake Ingredients

  • 1 stick (0.5-cup) softened butter
  • 1.5 cups sugar
  • 2 eggs
  • 1.25 cup mashed pumpkin
  • 1/3 cup water
  • 1.75 cups gluten-free flour mix w/ xantham gum in it
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese
  • 2 cups confectioner’s/powdered sugar

Gluten-Free Pumpkin Cake Recipe Directions

Preheat your oven to 350 degrees. Cream together softened butter, sugar, eggs and mashed pumpkin. Mix the gluten-free flour mix with xantham gum, baking soda, salt and pumpkin pie spice in a separate bowl. Beat half of the dry ingredient mixture into your batter (I use my wonderful KitchenAid from my husband for this), then beat in the water. Beat in the remaining dry ingredient mixture completely. Pour into a greased cake pan and bake for about 35 to 45 minutes, or until your toothpick inserted in a dense point comes out dry. I used a funky flower-like cake pan I found in my cabinet that I have been looking for an excuse to use forever. Cool completely before frosting with the cream cheese glaze.

Cream Cheese Frosting Recipe Directions

Blend together the cream cheese and powdered sugar in a large bowl over until it is thick, gooey and creamy. Drizzle over your cooled gluten-free pumpkin cake. To get the look I did, I poured all the cream cheese frosting right in the middle of the cake and used a spatula to spread it out to each flower petal.

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