Chocolate Cake with Pumpkin Filling

Chocolate Cake with Pumpkin Filling is the perfect seasonal addition to your Thanksgiving table.  A light, moist chocolate cake, filled with creamy sweet pumpkin filling and topped with a not too sweet chocolate ganache.  Move over pumpkin pie!

Am I the only one here who is totally screwed up by the time change?  I am waking up at 4:30 every. single. day.

It’s doing a real number on my eye bags and my attitude! My husband goes to work super early and is up at 5:30 so we are in an early morning routine here. I will say, just between you and me, he cannot be quiet in the A.M. I mean really, do you know how to open a door knob without waking up the whole house?  Could you possibly put on your big clunky shoes right before you go out the door?

How mean am I?  He’s going to work for Pete’s sake. Please don’t tell him I said any of this.

Fortunately waking up at 4:30 gives me more time for baking.  I am all about baking this holiday season so you’ll be seeing more sweets than normal here.

I have made this Chocolate Cake with Pumpkin Filling for years now and it never fails to impress.  I found it in the 2006 version of Better Homes and Gardens.

The cake is fairly simple to put together. I love chocolate cakes with buttermilk because they come out so moist with the perfect texture.  If you need to make the cake gluten free just use this recipe for my Chocolate Cupcakes.

Pumpkin filling anyone?  I have been known to slather any extra on toast.  Don’t judge. You will be amazed at how good cream cheese, pumpkin, and sugar taste when whipped together.

There’s something about layer cakes that are so fancy, don’t you think?

Who needs pumpkin pie? I never liked it anyway!

Hello, furry puppy. Want some cake?

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Chocolate Cake with Pumpkin Filling

Course Dessert

Cuisine American

Servings 12

Calories 535kcal

Author Karen Kelly

Ingredients

• Cake:
• 1 cup buttermilk
• 1 cup water
• 2/3 cup canola oil
• 2 cups sugar
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups all-purpose flour I used Bob's Red Mill Organic
• 3/4 cup cocoa powder
• Filling:
• 1 8 oz package of cream cheese room temperature
• 1/3 cup canned pumpkin
• 1/4 cup sugar
• 1/4 tsp cinnamon
• Ganache:
• 1/2 cup whipping cream
• 4 oz semisweet chocolate chopped

Instructions

• Preheat oven to 350º F.
• Spray two round 9x2 cake pans with cooking spray and line with parchment. I buy the precut round parchment liners. Then spray the parchment too.
• In a large bowl mix the buttermilk thru salt with a whisk.
• Add flour and cocoa powder and whisk until combined.
• Pour evenly into two prepared pans.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not overcook.
• Mix all filling ingredients in a stand mixer (or hand mixer) until smooth. There might be some cream cheese lumpiness so keep mixing.
• When cakes are completely cool you can assemble.
• Spread filling over one layer of cake and top with a second layer.
• Make the ganache by bringing whipped cream to a low boil of medium-high heat.
• Remove from heat and add chocolate. Let it stand for five minutes then stir until smooth.
• Let it cool for about ten minutes and stir again.
• Pour over cake letting it drip down the sides. Put in refrigerator until set.

Notes

I have also made this cake gluten free using Bob's Red Mill 1 To 1 Gluten Free Flour.  Just sub out the regular flour for this one.

This recipe is from Better Homes and Gardens.