Real Recipes From Real Home Cooks ®

chocolate-glazed pumpkin cake

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Chocolate and pumpkin? Mmm mmm, good! And you could add some toasted chopped walnuts over the top immediately after icing. Recipe & photo: BHG Our Best Recipes 08-03-15

yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For chocolate-glazed pumpkin cake

  • 3/4 c
    all purpose flour
  • 1-1/2 tsp
    pumpkin pie spice
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 3
  • 1 c
    granulated sugar
  • 3/4 c
    canned pumpkin
  • 1/2 c
    whipping cream
  • 4 oz
    cream cheese, softened
  • 1/2 c
    powdered sugar
  • 1/2 c
    whipping cream
  • 1 c
    semisweet chocolate pieces
  • pumpkin pie spice

How To Make chocolate-glazed pumpkin cake

  • 1
    In a medium bowl, combine flour, pumpkin pie spice, baking powder, and salt; set aside.
  • 2
    In a second bowl, beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just till combined.
  • 3
    Spread cake batter in two greased and floured 8" round cake pans. Bake in a preheated 375º oven for 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes. remove and cool thoroughly.
  • 4
    FOR FILLING: In a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly on one cake layer. Top with second cake layer. Refrigerate while preparing chocolate cream icing.
  • 5
    CHOCOLATE CREAM ICING: In a small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Pour over 1 cup semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.
  • 6
    If chocolate cream icing is too thin to spread, cover and chill 30 minutes until of spreading consistency. If too thick, add 1 teaspoon milk or cream. Spread on top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving. Store cake, loosely covered, in refrigerator.