Best 3 Chocolate Cake In A Pumpkin Recipes

**Indulge in a Unique Dessert Experience: Chocolate Cake Baked Inside a Pumpkin**

Prepare to embark on a culinary journey like no other with our collection of delectable chocolate cake recipes, each one carefully crafted inside a pumpkin. These exceptional desserts combine the richness of chocolate with the natural sweetness of pumpkin, resulting in a symphony of flavors that will tantalize your taste buds. From classic chocolate pumpkin cake to more adventurous variations infused with spices and exotic ingredients, our recipes offer a diverse range of options to suit every palate. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you effortlessly through the baking process, ensuring a perfect cake every time. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will leave a lasting impression on your family and friends.

Let's cook with our recipes!

PUMPKIN CHOCOLATE DESSERT CAKE

Pumpkin Chocolate Dessert Cake image

This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

Provided by sal

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 12

Number Of Ingredients 15

Ingredients

2 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup butter
2 cups white sugar
⅓ cup applesauce
3 eggs, beaten
½ cup heavy cream
1 (15 ounce) can pumpkin
1 cup brown sugar
½ cup butter
⅓ cup heavy cream
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 90.2 g, Cholesterol 120 mg, Fat 27.7 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 16.8 g, Sodium 333.6 mg, Sugar 63.5 g

CHOCOLATE PUMPKIN CAKE

Chocolate Pumpkin Cake image

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Provided by ALETA1314

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 18

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

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.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g

CAKE MIX CHOCOLATE PUMPKIN CAKE

Cake Mix Chocolate Pumpkin Cake image

I googled this for the cake, using chocolate fudge cake mix (b/c that's what I had on hand). It's from "Chocolate from the Cake Mix Doctor" written by Anne Byrn. It's moist, and is probably better than the regular cake mix cake since you add pumpkin rather than oil or butter. I didn't add any cinnamon chips or pecans or make any frosting but I'm sure that would be even better.

Provided by jwconnect

Categories Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

vegetable oil, spray for misting the pan
1 (18 1/4 ounce) package plain German chocolate cake mix
1 (15 ounce) can pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon baking chips
1/2 cup chopped toasted pecans
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
1/2 cup dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Steps:

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Cinnamon-Chocolate Cream Cheese Frosting.
(Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
Place the cream cheese and the butter in a large mixing bowl.
Blend with an electric mixer on low speed until well combined, 30 seconds.
Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds.
Add more sugar if the frosting seems too thin.
Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Tips:

Use a good quality chocolate: The chocolate is the main flavor in this cake, so it's important to use a chocolate that you love the taste of. A good dark chocolate with a cocoa content of at least 70% is a good choice.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: If the toothpick comes out clean, the cake is overbaked.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

This chocolate cake in a pumpkin is a delicious and festive dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a special dessert, give this chocolate cake in a pumpkin a try.