Chocolate Pumpkin Spice Nut Cake Recipes

CHOCOLATE-PUMPKIN SPICE CAKE

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.

PUMPKIN CHOCOLATE LOAF

Steps:

• In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

CHOCOLATE PUMPKIN SPICE NUT CAKE

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.

CHOCOLATE PUMPKIN SPICE CAKE

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.

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

NEW WORLD PUMPKIN SPICE CAKE WITH CHOCOLATE GLAZE

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 CHIP-PUMPKIN SPICE CAKE

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.