WEEKDAYS 1e|12c|p

Pumpkin Chocolate Cake

Carla Hall
Servings: 12
1 to 2 hr

Layers of uber moist pumpkin cake sandwiched between, mascarpone filling, and covered in a decadent ganache. Oh my!

  • Ingredients
  • step-by-step directions
Pumpkin Chocolate Cake
  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 large Eggs
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 3 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Salt
  • 2 cups Pumpkin Puree
Mascarpone Filling
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Pumpkin Spice
  • 2 cups Mascarpone
  • 1 cup Pumpkin Puree, strained of excess liquid
  • 2 teaspoons Salt
Dark Chocolate Ganache
  • 3 tablespoons Corn Syrup
  • 6 ounces Heavy Cream
  • 12 ounces Dark Chocolate, chopped into small bits
  • 1/2 teaspoon Vanilla Extract
  • Ginger Snaps, crushed for garnish
  • Grease and Flour two 9-inch round layer cake pans.
  • Preheat oven to 350°F.
  • Combine Sugar, Vegetable Oil, and Eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until just combined. Fold in the Pumpkin Puree.
  • Divide batter between the two cake pans.
  • Bake for 35 to 40 minutes. Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks.
  • While the cakes are cooking make the filling.
  • Beat the Mascarpone and the Pumpkin Puree until blended then add the Pumpkin Spice, Salt and Powdered Sugar. Mix at a high speed until blended (about 1 minute). Once it's fully combined add the Vanilla and beat for another 30 seconds.
  • Once the cakes have cooled completely, cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with).
  • Spread the filling evenly between the layers (3).
  • Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean).
  • Make the Ganache in a small saucepan. Combine the Corn Syrup and Heavy Cream and bring to a simmer. Add the Chocolate and stir until smooth. Remove from the heat and add the Vanilla Extract. Pour over the cake.
  • Garnish with Crushed Ginger Snaps. Once the Ganache is set, remove the parchment.
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