Pumpkin Chocolate Layer Cake

Fall has my favorite flavors. Pumpkin chocolate chip is at the top of that list but not everyone in my family agrees. My husband likes the idea but hates the 'crunch' of the chocolate chips in pumpkin things. So to compromise I found this idea. I get the chocolate pumpkin combination I love and he doesn't have to 'crunch' on chocolate chips;)

There are 2 soft, fluffy, chocolate cake layers, with 2 moist, muffin like pumpkin cake layers in between sweet, creamy, buttercream and topped with a rich chocolate ganache. Its a festive fall dessert that is a show stopper! 

Pumpkin Chocolate Layered Cake

Pumpkin Layers

2 cups All-Purpose Flour

2/3 cup Granulated Sugar

1/4 cup Brown Sugar, packed

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

3/4 cup Butter, room temp

4 Eggs

2/3 cup Pumpkin Puree

6 Tablespoons Sour Cream

2 teaspoons Pure Vanilla Extract

Chocolate Layers

1 box Devil's Food Cake

1 small box Chocolate Pudding

1 cup Sour Cream

1 cup Vegetable Oil

4 Eggs

1/2 cup Milk

1 teaspoon Pure Vanilla Extract

Vanilla Buttercream

2 cups Butter, room temp

1- 8oz pkg Cream Cheese, room temp

12 cups Powdered Sugar

1/2 cup Heavy Cream

1 Tablespoon Pure Vanilla Extract

Chocolate Ganache

1/4 cup Heavy Cream

2 oz Semisweet Chocolate, chopped

2 Tablespoons Dark Corn Syrup

1/2 teaspoon Pure Vanilla Extract

Pumpkin Layers

1. Preheat the oven to 350 degrees. Grease and flour or spray with non-stick spray, 2- 8 inch cake pans. 

2. Whisk together the flour, sugars, baking powder and baking soda, salt, and the spices in a large bowl. Add in the butter and mix on low until combined. Add in the eggs and scrape the bowl. Then add in the pumpkin, sour cream, and vanilla and mix on medium-low for about a minute.

3. Divide evenly between the cake pans and bake for 15 to 20 minutes. Let cool completely.

Chocolate Layers

1. Turn the oven temperature up to 350 degrees. In a large bowl combine all of the ingredients and divide between the 2 prepared cake pans. Bake for about 30 minutes or until a toothpick in the center comes off with a few moist crumbs. Let cool completely.

Vanilla Buttercream

In a large bowl cream together the butter and cream cheese until light and creamy, about 2 minutes. Add in the vanilla and mix. Then gradually add in the powdered sugar and mix on low until well combined. Pour in the heavy cream and beat until light and fluffy.

Chocolate Ganache

In a heatproof bowl, put the cream, chocolate, and corn syrup. Microwave in 20 second intervals stirring until the chocolate is smooth. Add in the vanilla and stir.

Assembly

Level the cake tops. Pipe the frosting in between the cake layers and on the top of the cake. Top with the ganache and let it drip over the sides of the cake. Enjoy!

Recipe Adapted from Baking a Moment