Chocolate Harvest Cake

Name: Chocolate Harvest Cake
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, stir and let it sit for 5 minutes); 1 cup water; 2/3 cup vegetable oil; 2 cups sugar; 2 eggs; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 8 ounces cream cheese; 1/3 cup canned pumpkin; 1/4 cup sugar; 1/2 teaspoon cinnamon; 1/2 cup whipping cream; 4 ounces semisweet chocolate chips

September 9, 2014 by Sandra 54 Comments

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This Chocolate Harvest Cake is layered with moist chocolate cake, creamy pumpkin filling, & topped with a chocolate ganache. Fall just became unforgettable.

This Chocolate Harvest Cake is in my Top 5 of chocolate cakes, I have a Top 10 list, but seriously this is in my Top 5. It is easy to prepare, just 10 minutes to make the batter!

The pumpkin cream cheese filling and glaze are just as easy & simple. It is a great dessert to serve any time of the year, but of course, fall was made just so we could serve this chocolaty dream.

Eight years ago, I got this recipe from a friend who tore it out of a magazine while sitting at the doctor’s office, and every year since then I have made this cake. I love looking at the copy she gave me, it has oil and chocolate stains all over it. And even though the recipe will be here now, I can’t throw that piece of paper away, it brings back too many fond memories.

Enjoy a piece of this chocolate & pumpkin layered cake, I promise, you won’t be disappointed.
XOXO San

How do you make Chocolate Harvest Cake?

Preheat oven to 350º F. Grease two 9-inch round cake pans or a 9×13 pan with cooking spray and lightly dust with some flour, then set aside.
In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda, and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps.
Pour batter evenly into prepared pan(s).
Bake for 30-35 minutes, until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.
In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top. Make the Chocolate Glaze.
In a small saucepan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes.
After 5 minutes, stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes until cake is set.
Serve once the glaze is set and enjoy!

Love pumpkin? Check out my list of 50+ of the Best Pumpkin Recipes!

Don’t forget to pin this to your favorite Pinterest board to save for later!

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5 from 1 vote