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chocolate harvest cake🍫

posted in Food & Drink > Recipes
01/16/2015
  • Ingredients:
    CAKE:
    1 cup buttermilk
    1 cup water
    2/3 cup canola or vegetable oil
    2 cups granulated white sugar
    2 large eggs
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups all-purpose flour
    3/4 cup unsweetened cocoa powder
    PUMPKIN CREAM FILLING:
    One (8-ounce) package cream cheese, softened
    1/3 cup unsweetened pumpkin puree
    1/4 cup granulated white sugar
    1/4 teaspoon ground cinnamon
    GLAZE:
    1/2 cup whipping cream
    4 ounces semi-sweet chocolate, chopped
    CAKE TOPPERS:
    seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel

  • Directions:
    1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

    2. Prepare cake batter: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

    3. Bake for 30-35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

  • 4. Prepare filling: In a medium bowl, whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

    5. Make glaze: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

  • Tips:
    *When you flour the pans, mix the flour with a little bit of cocoa powder. This will help your cake to not have white flour residue.

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