Best Chocolate Pumpkin Spice Nut Cake Recipes

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CHOCOLATE PUMPKIN SPICE CAKE



Chocolate Pumpkin Spice Cake image

Chocolate Pumpkin Spice Cake This very moist, smooth cake combines the typ ical flavor of pumpkin pie with the sensual charms of chocolate.

Provided by Marg CaymanDesigns

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 17

1/2 lb unsalted butter (2 sticks)
2 cups sugar
1 lb pumpkin puree, canned or homemade
1 tablespoon vanilla extract
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon clove, ground
1/4 teaspoon nutmeg, ground
3/4 cup Dutch-processed cocoa powder
2 2/3 cups flour
1 1/2 cups pecans or 1 1/2 cups walnut pieces
1 cup golden raisin
to taste confectioners' sugar (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • In a large heavy saucepan over medium heat, melt the butter.
  • Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
  • Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
  • Stir in thoroughly.
  • Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
  • Stir in the flour, just until blended, then the nuts and raisins.
  • Pour and scrape the batter into the pan.
  • Smooth the top.
  • Bake for 45 minutes.
  • Cool in the pan on a rack for 10 minutes.
  • Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.

Nutrition Facts : Calories 6583.2, Fat 335.5, SaturatedFat 139.3, Cholesterol 1334, Sodium 2917.6, Carbohydrate 868.2, Fiber 57.2, Sugar 503.8, Protein 99.1

CHOCOLATE-PUMPKIN SPICE CAKE



Chocolate-Pumpkin Spice Cake image

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Provided by STARFLOWER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 24

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g

CHOCOLATE CHIP-PUMPKIN SPICE CAKE



Chocolate Chip-Pumpkin Spice Cake image

A yummy cake for fall or any time of year.

Provided by Ariel A

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups white sugar
2 cups pumpkin puree
¾ cup vegetable oil
4 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups bran flakes cereal
1 cup chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



Pumpkin Spice Cake With Chocolate-Pecan Filling image

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
  • Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
  • Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
  • Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

NEW WORLD PUMPKIN SPICE CAKE WITH CHOCOLATE GLAZE



New World Pumpkin Spice Cake with Chocolate Glaze image

This moist cake combines the fruits, nuts, and spices from the New World that the Spanish conquistadores discovered in 1508\. Chocolate was part of this Mesoamerican tableau. Brown sugar and ginger arrived much later, but this cake pays homage to the riches of the original jungles and river valleys.

Yield makes 1 (9-inch) bundt cake

Number Of Ingredients 21

Nestlé Crunch (which adds puffed rice crunch to the glaze), Cadbury Roast Almond chocolate bar (which adds the crunch of almond pieces), or Endangered Species milk chocolate
2 cups cake flour
1 tablespoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 scant teaspoon grated fresh ginger
4 large eggs
2 cups firmly packed light brown sugar
1 cup vegetable oil
1 1/2 cups cooked pumpkin puree or 1 (15-ounce) can
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 cup cocoa nibs
1 cup pecans, broken into small pieces
8 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F. Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan. Fluted Bundt pans, especially, need a lot of grease for the cake to release.
  • To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  • In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy. Add the vegetable oil and pumpkin puree and stir until smooth. Add half of the flour mixture and mix until it is absorbed. Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans. Switch to a rubber spatula to stir the mixture until smooth. Use the rubber spatula to scoop the batter into the prepared pan.
  • Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter. Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.
  • To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together. Pour the glaze over the cake after the cake has cooled to room temperature. You'll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.

CHOCOLATE PUMPKIN BUNDT® CAKE



Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

CHOCOLATE PUMPKIN SPICE NUT CAKE



Chocolate Pumpkin Spice Nut Cake image

This delicious cake is worth every step. The addition of nuts to the Oreo crust added extra crunch and I definitely plan on using this crust again. The eggnog ganache is just enough to give the cake a light coating. If you want a lot of ganache, I suggest doubling the recipe. This is so delicious and will be very impressive...

Provided by francine bryson

Categories     Cakes

Time 1h30m

Number Of Ingredients 21

CRUNCH CRUST
1 pkg Oreos crushed, 14 oz.
1 can(s) mixed nuts (crushed in food processor), about 15 oz.
1 c brown sugar
2 stick butter, melted
FOR CAKE
1 1/2 c sugar
1 1/2 stick butter, softend
3 c pumpkin (not pie mix)
2 3/4 c self-rising flour
1/2 c lemon Greek yougart
1 Tbsp each ground cinnamon, pumpkin pie spice, vanilla
4 large eggs
CREAM CHEESE FROSTING
6 pkg cream cheese soften, 8 oz each
2 stick butter, soft
2 Tbsp vanilla
3 1/2 c powdered sugar
GANACHE
1/2 c eggnog (pumpkin spiced)
1 1/4 c dark chocolate (chopped)

Steps:

  • 1. For crunch crust, in a food processor pulse cookies to create crumbs. Then pulse nuts to a fine chop. Add in brown sugar and mix well. Add in melted butter and blend together.
  • 2. Divide oreo/nut mixture into 4 9-inch cake coated cake pans, pressing into bottom and spreading it evenly into the cake pans. Set pans aside and begin cake. Pre-heat oven to 350 degrees.
  • 3. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently. Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
  • 4. Add in the eggs, one at a time just until blended.
  • 5. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • 6. For frosting, whip the cream cheese and butter until very smooth and creamy.
  • 7. Slowly add in the powdered sugar while mixer is on low setting. Add in vanilla and mix well. Set aside until needed.
  • 8. After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. Put cake in cool place so the outside is very cool.
  • 9. Heat the eggnog just to simmer and add dark chocolate. Remove from heat stir till melted (the more you stir the shiner it is). Pour on cake let set.

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