Pumpkin-Chocolate Layer Cake

Name: Pumpkin-Chocolate Layer Cake
Total time: 110
Yield: 12
Ingredients: 2 cups all-purpose flour; ¼ cup unsweetened cocoa; 3 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon salt; ¼ teaspoon ground allspice; 2 cups white sugar; ¾ cup canola oil; ½ cup applesauce; 1 (15 ounce) can pumpkin puree; 1 teaspoon pure vanilla extract; 4 large eggs; 1 ounce semisweet chocolate, finely chopped; 1 (8 ounce) package cream cheese, softened; ½ cup sifted confectioners' sugar; 2 ½ teaspoons pure vanilla extract; 3 tablespoons unsweetened cocoa powder; 1 cup heavy whipping cream; 2 ounces semisweet chocolate, finely chopped; 5 ounces bittersweet chocolate, coarsely chopped; 5 tablespoons powdered sugar; 5 tablespoons unsalted butter, cut into pieces

Recipe by amandascookin from allrecipes.com

Dessert 2 Hr. 50 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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¼ cup unsweetened cocoa
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3 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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¼ teaspoon salt
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¼ teaspoon ground allspice
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2 cups white sugar
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¾ cup canola oil
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½ cup applesauce
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1 (15 ounce) can pumpkin puree
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1 teaspoon pure vanilla extract

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4 large eggs
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1 ounce semisweet chocolate, finely chopped
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1 (8 ounce) package cream cheese, softened
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½ cup sifted confectioners' sugar
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2 ½ teaspoons pure vanilla extract
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3 tablespoons unsweetened cocoa powder
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1 cup heavy whipping cream
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2 ounces semisweet chocolate, finely chopped
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5 ounces bittersweet chocolate, coarsely chopped
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5 tablespoons powdered sugar
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5 tablespoons unsalted butter, cut into pieces

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.