Best 3 Chocolate Harvest Cake Recipes

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Indulge in the symphony of flavors presented by the Chocolate Harvest Cake, a delectable masterpiece that harmonizes perfectly with the autumnal season. This single article enchants readers with an array of recipes, each a testament to the versatility and boundless creativity of this classic confection. Dive into the moist and decadent Chocolate Harvest Cake, where layers of rich chocolate sponge are lovingly embraced by a silky chocolate ganache, adorned with a medley of fresh seasonal berries. Alternatively, embark on a culinary adventure with the Gluten-Free Chocolate Harvest Cake, a symphony of textures and flavors that caters to dietary preferences without compromising on taste. For a taste of rustic charm, explore the Chocolate Harvest Bundt Cake, where the tender crumb and caramelized crust create an unforgettable experience. Embrace the simplicity of the Chocolate Harvest Snack Cake, perfect for casual gatherings, or delight in the elegant Chocolate Harvest Layer Cake, a stunning centerpiece for special occasions. No matter your preference, the Chocolate Harvest Cake collection promises an unforgettable journey through the world of chocolate and seasonal flavors.

Let's cook with our recipes!

FALL HARVEST CHOCOLATE CAKE



Fall Harvest Chocolate Cake image

Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 24

Number Of Ingredients 13

8 oz fresh beets (2 medium)
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
1 cup canola oil
2 teaspoons vanilla
1/3 cup sour cream
1 cup finely shredded carrots (4 small)
1 container Betty Crocker™ Whipped chocolate frosting
1/3 cup chopped walnuts, toasted

Steps:

  • In 2-quart saucepan, place beets. Add water to cover. Heat to boiling over medium-high heat. Cook 45 to 60 minutes or until beets are tender. Drain; cool. Peel and finely grate beets to equal 1 cup.
  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat eggs. Gradually add melted chocolate, oil and vanilla, stirring with whisk until blended. Add chocolate mixture to flour mixture, stirring with whisk until blended. Stir in sour cream; mix well. Stir in beets and carrots. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 181 mg

CHOCOLATE HARVEST CAKE



CHOCOLATE HARVEST CAKE image

This cake is not only beautiful but decadent. I think it came from an old Better Homes and Gardens magazine 6 or more years ago. You can top the cake with your favorite fruits/nuts. It's more to accent the center of the cake than cover the top. I topped the ones I've made with red and white grapes (no stems), toasted whole...

Provided by Marlene York

Categories     Chocolate

Time 1h30m

Number Of Ingredients 14

1 c buttermilk
1 c water
2/3 c vegetable oil
2 1/4 c granulated sugar, divided
2 eggs
1 tsp baking soda
1/2 tsp salt
2 c all purpose flour
3/4 c cocoa
1 8 ounce package cream cheese, softened
1/3 c canned pumpkin
1/4 tsp cinnamon
1/2 c whipping cream
4 oz semisweet chocolate, chopped

Steps:

  • 1. Preheat oven to 350 degrees. Spray 2 9" round cake pans with non-stick cooking spray. Set aside.
  • 2. FOR THE CAKE: Sift all purpose flour and cocoa in a small bowl and set aside. NOTE: You'll notice that the cake is not prepared in a mixer. I was going to use mine but it wasn't large enough to accommodate the mixture without splattering batter everywhere. I followed these instructions. In an extra-large bowl, combine buttermilk, water, oil, 2 cups sugar, eggs, baking soda and salt. Using a large wire whisk, whisk until combined. Add flour-cocoa mixture and whisk vigorously until smooth.
  • 3. Divide batter between pans and bake for 30-35 minutes until tops springs back when lightly touched in center. Cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
  • 4. FOR THE CREAM FILLING: In a mixer with a whisk, whisk together cream cheese, pumpkin, 1/4 cup sugar and cinnamon until thick.
  • 5. Place one cake layer on serving plate. Spread all the filling over the top. Top with the second layer.
  • 6. FOR THE CHOCOLATE GLAZE: In a sauce pan bring whipping cream just to boiling over medium-high heat. Remove from heat and add semisweet chocolate (DO NOT STIR). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill cake until set, about 30 minutes. Top with desired toppers or serve as is.

CHOCOLATE HARVEST CAKE



Chocolate Harvest Cake image

This is quite a project, but worth the time and effort when you want something extra special and chocolaty. Be sure to read the directions all the way through well before you intend to make this. The ganache needs to be prepared a day ahead of time and you may want to also prepare the glaze and decorations ahead as well, to...

Provided by Karen Feinen

Categories     Cakes

Time 20m

Number Of Ingredients 26

CAKE
3/4 c unbleached all purpose flour
1/4 c unsweetened cocoa powder
1 1/2 tsp baking powder
3 large eggs
1/2 c sugar
1 tsp vanilla extract
3 Tbsp unsalted butter, melted, lukewarm
FRUIT FILLING
3/4 c water
15 pitted prunes
12 dried apricots
2 Tbsp brandy
1/2 c (1 stick) unsalted butter, room temperature
chocolate ganache
chocolate glaze
1 1/2 c toasted walnuts, chopped
3 dried apricots
3 pitted prunes
CHOCOLATE GANACHE
1 c whipping cream
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
CHOCOLATE GLAZE
1/2 c (1 stick) unsalted butter, cut into pieces
4 oz bittersweet (no unsweetened) or semisweet chocolate, chopped
1 Tbsp light corn syrup

Steps:

  • 1. CHOCOLATE GANACHE (needs to be prepared day before) Recipe makes enough for one 9" cake. About 1 1/3 cups. Bring cream to boil in heavy small saucepan. Remove pan from heat. Add chocolate and stir until melted. Pour into bowl; refrigerate overnight. Just before using, beat with electric mixer until just fluffy, about 5 seconds.
  • 2. CAKE: Preheat oven to 350 degrees F. Butter and flour 9" cake pan with 1 1/2" high sides.
  • 3. Sift 3/4 cup flour with cocoa and baking powder into medium bowl.
  • 4. Whisk eggs and sugar in large bowl. Set over saucepan of boiling water and whisk eggs until warm to the touch. Remove bowl from over water.
  • 5. Using electric mixer, beat egg mixture until it whitens and more than triples in volume, about 5 minutes. Mix in vanilla.
  • 6. Sift dry ingredients again and gently fold into egg mixture until just incorporated.
  • 7. Add butter and fold in until just incorporated; do not overmix.
  • 8. Pour batter into prepared pan. Bake until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean, about 20 minutes. Invert on cake rack and cool.
  • 9. FRUIT FILLING: Bring first 3 ingredients to a boil in heavy medium saucepan. Reduce heat and simmer until liquid is reduced to 2 tablespoons, stirring occasionally, about 15 minutes.
  • 10. Puree mixture in blender with brandy. Cool completely in blender. Add butter to puree and blend until smooth.
  • 11. CHOCOLATE GLAZE: Recipe makes enough for 1 9" cake. (about 1 1/8 cups)
  • 12. Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in corn syrup. (can be prepared 1 day ahead. Cover and let stand at room temperature. Whisk over low heat until melted before continuing.)
  • 13. Let glaze stand until just cool to touch, about 20 minutes. Use immediately.
  • 14. ASSEMBLING THE CAKE: Cut cake horizontally into 3 layers using a serrated knife. Place bottom layer on a 9" cardboard round or cake pan bottom.
  • 15. Set aside 1/2 cup ganache for cake top and sides. Spread half of remaining ganache over bottom cake layer.
  • 16. Spread scant 1/2 cup fruit filling over layer of ganache. Top with middle cake layer.
  • 17. Spread middle cake layer with other half of ganache. Spread scant 1/2 cup fruit filling over that layer of ganache. Cover with top cake layer.
  • 18. Spread remaining fruit filling over top of cake. Refrigerate 30 minutes.
  • 19. Spread reserved 1/2 cup ganache over top and sides of cake. Refrigerate until ganache is firm, about 1 hour.
  • 20. Place cake on rack set over rimmed baking sheet. Spoon some of the glaze over sides of cake. Pour remaining glaze over top of cake.
  • 21. Smooth top and sides with spatula if necessary. Let stand 30 minutes. Press toasted walnuts onto sides of cake using palm of hand.
  • 22. Roll 3 dried apricots and 3 pitted prunes out on lightly oiled surface to thickness of 1/8". Cut into assorted leaf shapes. Arrange in clusters atop the cake. (Can be prepared 1 day ahead, refrigerate. Let cake stand 3 1/2 hours at room temperature before serving.)

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
  • Use quality ingredients: The better the ingredients, the better the cake will be. Use high-quality chocolate, butter, and flour.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The oven temperature is critical for a successful cake. Make sure your oven is preheated to the correct temperature before you start baking.
  • Don't overbake the cake: Overbaking the cake will make it dry and crumbly. Bake the cake for the amount of time specified in the recipe.

Conclusion:

The chocolate harvest cake is a delicious and festive cake that is perfect for any occasion. With its moist chocolate layers, creamy frosting, and autumnal decorations, this cake is sure to be a hit. Follow the tips above to make sure your chocolate harvest cake turns out perfectly. Happy baking!

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