Chocolate Fall Cake

Starbucks has their Pumpkin Spice Latte out and I have my wreath up, the only thing left to do until October is start making yummy fall themed foods!  This week?  Yummy chocolate cake with pumpkin cream filling and drizzled with chocolate on top..........yummo!!!!

I was really wanting a piece as soon as the last drop of chocolate hit the cake so these were taken before refrigerating to let the chocolate set, I cant help myself around warm dripping chocolate!!

This was the chocolate about an hour later int he fridge. I am sure you can spread the chocolate around the whole outside of the cake but it is so rich that I just let it drip down the sides.

What you will need:

For the cake:

1 cup buttermilk

1 cup water

2/3 cup vegetable oil

2 cups sugar

2 eggs

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

3/4 cup unsweetened coca powder

For the filling:

1 package cream cheese (8 ounces), softened

1/3 cup canned pumpkin

1/4 cup sugar

1/4 teaspoon cinnamon

For the glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

What to do:

Preheat your oven to 350 degrees.  Grease and flour 2 9-inch round cake pans, set aside.  In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda and salt.  Whisk until well combined.  Add the flour and the cocoa powder and whisk until the batter is smooth.  Divide the batter between the 2 cake pans you prepared.  Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack for about 10 minutes, then remove the cake from the pans and continue cooling on the rack until it is completely cooled.  In a medium bowl, whisk together the cream cheese, pumpkin, sugar and cinnamon until thickened.  Place one cake on a plate and spread the filling on top.  Place the second cake right on top of the filling.  In a saucepan, bring the whipping cream to a boil over medium-high heat.  Remove from heat and add the chopped chocolate.  Do not stir it in yet, let it sit for 5 minutes before stirring.  After the 5 minutes are up, stir until smooth.  Let it sit for 15 minutes to get thick.  Pour over the entire cake and let it drip down the sides.  If you want, you can spread it around the outside but it is not necessary.  Put it in the refrigerator for at least 3 minutes top let the chocolate set.

Enjoy :)