Best 5 Fall Harvest Chocolate Cake Recipes
Fall is a season of bounty, with a cornucopia of flavors and textures to enjoy. And what better way to celebrate the harvest than with a decadent chocolate cake? This collection of fall harvest chocolate cake recipes offers a variety of options to suit every taste, from classic to modern, simple to elaborate.
For those who love the classics, there's a traditional chocolate cake with a rich, moist crumb and a velvety chocolate frosting. For those who prefer something a little more modern, there's a chocolate cake with a pumpkin swirl, or a chocolate cake with a caramel apple filling. And for those who are looking for a truly special treat, there's a chocolate cake with a pecan praline frosting.
No matter which recipe you choose, you're sure to enjoy a delicious and memorable fall harvest chocolate cake. So gather your ingredients, preheat your oven, and get ready to bake up a storm!
CHOCOLATE HARVEST CAKE
Delicious chocolate pumpkin cake for fall holidays and celebrations!
Provided by RecipeGirl.com (shared from Better Homes and Gardens)
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.
Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 55 g, Protein 6 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 250 mg, Fiber 3 g, Sugar 37 g
CHOCOLATE HARVEST CAKE
This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I've ever made
Provided by wheatuskitty
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease (and flour) two 9"x1 1/2" round baking pans.
- Combine and whisk all cake ingredients BUT flour and cocoa powder.
- Add flour and cocoa powder and whisk until even.
- Spread evenly into the two pans.
- Bake for 30-35 minutes until top springs back or toothpick comes out clean.
- Let cool.
- In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
- Spread Pumpkin Filling on top of one cake and top it with the other.
- Boil whipping cream over medium-high heat.
- Remove from heat and add chocolate, DO NOT stir.
- Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
- Wait until glaze has thickened (10 minutes) and then pour over top of cake.
- Refrigerate cake or let set until glaze is fairly solid (15-30 min).
- OPTIONAL: top with seasonal berries or nuts.
Nutrition Facts : Calories 437.4, Fat 25.1, SaturatedFat 9.8, Cholesterol 56.8, Sodium 275, Carbohydrate 53.2, Fiber 3.6, Sugar 33.9, Protein 6.5
FALL HARVEST CHOCOLATE CAKE
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
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
CAKE MIX CHOCOLATE COOKIES
If these chocolate cake mix cookies look absolutely delicious, it's because they are! With a little helping hand from Betty Crocker™ cake mixes, you can create these irresistible treats in no time. We know how busy your week can get! And it gets better...these cake mix cookies are highly rated by those who have tried them before, so you can take our taste-inspired word that you'll fall in love with them too. We mean, chocolate cake cookies on demand, what's not to love?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
FALL HARVEST CAKE
This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.
Provided by Jazz Lover
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
- Add pumpkin to this mixture and stir well.
- Stir in 2 cups of flour, 1/2 cup at a time.
- Stir in apples and pecans.
- Bake 60-70 minutes at 350 in a greased and floured bundt pan.
- Ice with cream cheese frosting and sprinkle with nuts.
Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better the cake will taste. Look for fresh, ripe apples and use good-quality chocolate and cocoa powder.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
This easy chocolate cake is a delicious and festive way to celebrate the fall harvest. It's moist and flavorful, with a rich chocolate flavor and a hint of apples. The caramel glaze adds a touch of sweetness and crunch. This cake is sure to be a hit at your next gathering.
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