Chocolate Harvest Cake Recipes

CHOCOLATE HARVEST CAKE

Steps:

• preheat oven to 350 degrees. Grease 2 8 inch round cake pans.
• Combine all ingredients and mix until well combined.
• Divide batter evenly between cake pans.
• Bake for 20-25 minutes until top springs back when touched.
• Cool in pans and transfer to a wire rack to cool completely.
• To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.
• Mix all ingredients until well combined.
• In a small saucepan heat whipping cream to a simmer. Turn off heat.
• Add chocolate chips and let sit for 4 minutes.
• Whisk until smooth

CHOCOLATE HARVEST CAKE

Steps:

• Pre-heat oven to 350º F. Grease two 9-inch round cake pans or a 9x13 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 sauce pan 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!

HARVEST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
• In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
• Bake and cool as directed on box for 9-inch and 8-inch rounds.
• Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
• Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.

CHOCOLATE HARVEST CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease (and flour) two 9"x1 1/2" round baking pans.
• Combine and whisk all cake ingredients BUT flour and cocoa powder.
• Add flour and cocoa powder and whisk until even.
• Spread evenly into the two pans.
• Bake for 30-35 minutes until top springs back or toothpick comes out clean.
• Let cool.
• In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
• Spread Pumpkin Filling on top of one cake and top it with the other.
• Boil whipping cream over medium-high heat.
• Remove from heat and add chocolate, DO NOT stir.
• Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
• Wait until glaze has thickened (10 minutes) and then pour over top of cake.
• Refrigerate cake or let set until glaze is fairly solid (15-30 min).
• OPTIONAL: top with seasonal berries or nuts.

FALL HARVEST CHOCOLATE CAKE

Steps:

• In 2-quart saucepan, place beets. Add water to cover. Heat to boiling over medium-high heat. Cook 45 to 60 minutes or until beets are tender. Drain; cool. Peel and finely grate beets to equal 1 cup.
• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat eggs. Gradually add melted chocolate, oil and vanilla, stirring with whisk until blended. Add chocolate mixture to flour mixture, stirring with whisk until blended. Stir in sour cream; mix well. Stir in beets and carrots. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.