Chocolate Pumpkin Cake Food

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
• In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
• Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
• Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

CHOCOLATE-PUMPKIN CREPE CAKE

Steps:

• Make the crepes: Combine the flour, cocoa powder, sugar, pie spice, salt, milk, melted butter, eggs and vanilla in a blender. Blend, scraping down the sides occasionally, until smooth. Transfer the batter to a bowl; cover and let sit 1 hour.
• Make the filling: Whisk the sugar, eggs, cornstarch, pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin in a medium saucepan and cook over medium heat, whisking, until steaming. Gradually whisk in the egg mixture and bring to a boil, whisking constantly, until very thick. Strain the filling through a fine-mesh sieve into a medium bowl, pushing it through with a rubber spatula. Place a piece of plastic wrap directly onto the surface and refrigerate 2 hours.
• Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate until firm, at least 1 hour.
• Make the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet over medium heat until hot; lightly brush with melted butter. Add about 3 tablespoons batter and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, 2 to 3 minutes. Carefully flip and cook 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (Don't worry if a few tear; they can be layered in the center of the cake.)
• Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Top with another crepe and repeat with another layer of the pumpkin filling. Layer the remaining crepes and filling, ending with a crepe. Refrigerate the cake at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let sit 5 minutes, then whisk until melted and smooth. (If the chocolate is not fully melted, microwave in 15-second intervals.) Let sit until thickened but still pourable, about 5 minutes. Pour the ganache over the crepe cake, letting the excess drip down the side, then gently smooth the top with a small offset spatula. Let the chocolate set, about 15 minutes. Run a sharp knife under hot water to slice.
• For clean slices, run a sharp knife under hot water and wipe dry before cutting.

CHOCOLATE CAKE IN A PUMPKIN

Steps:

• Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
• Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
• Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
• Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
• Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.

CHOCOLATE CHUNK PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

CHOCOLATE PUMPKIN ROLL CAKE

Steps:

• For filling, beat cream cheese and powdered sugar.
• Beat in pumpkin, nutmeg, cinnamon, and vanilla.
• Add whipping cream slowly, beating until slightly thickened.
• Refrigerate approximately 2 hours.
• For cake: Heat oven to 375°F
• Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
• Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
• Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
• Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
• Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
• Bake 12-15 minutes or until top springs back when touched.
• Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
• Roll cake in towel, starting from narrow end; place on wire rack to cool.
• Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
• For chocolate glaze: Melt butter in a small pan over low heat;
• add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
• Remove from heat; cool slightly.
• Slowly add powdered sugar and vanilla, beating until smooth.
• Spoon glaze over rolled cake.
• Keep refrigerated.

CHOCOLATE PUMPKIN MARBLE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add pumpkin and dry pudding mix; beat 2 min.
• Pour half the batter into medium bowl; stir in chocolate.
• Spoon batters alternately into 2 greased and floured 9x5-inch loaf pans; swirl gently with knife.
• Bake 45 to 50 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans; cool cakes completely.

HOT CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips., Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)

Steps:

• *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
• Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
• Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
• Bake according to the directions on the back of the cake mix box (I baked mine at 350 degrees for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.