Harvest Chocolate Pumpkin Cake

Harvest Chocolate Pumpkin Cake Recipe - Indulge in Seasonal Delights

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Harvest Chocolate Pumpkin Cake is a delicious and decadent dessert that combines the rich flavors of chocolate and pumpkin. This cake is perfect for fall gatherings and holiday celebrations.

History

The combination of chocolate and pumpkin in desserts has been popular for many years, especially during the fall season. This recipe takes the classic flavors of pumpkin pie and chocolate cake and combines them into a unique and delicious dessert.

Ingredients

4 eggs, separated
0.75 cup sugar, divided
1 tsp vanilla extract
0.5 cup all-purpose flour
0.33 cup HERSHEY'S cocoa
0.5 tsp baking soda
0.25 tsp baking powder
0.5 tsp salt
0.33 cup water
chocolate glaze (recipe follows)
pumpkin filling (recipe follows)

How to prepare

Prepare the pumpkin filling.
Preheat the oven to 375°F (191°C).
Line a 15.5 x 10.5 x 1 inch jelly-roll pan with foil.
Generously grease the foil.
Beat the egg whites in a large bowl on high speed of the mixer until soft peaks form; gradually add 0.5 cup of sugar, beating until stiff peaks form.
Beat the egg yolks and vanilla in a medium bowl for 3 minutes; gradually add the remaining 0.25 cup of sugar, beating for an additional 2 minutes.
Combine the dry ingredients; add to the yolk mixture alternately with water, beating on low speed just until smooth.
Gradually fold the chocolate mixture into the beaten whites with a rubber spatula until well blended.
Spread the batter evenly in the prepared pan.
Bake for 12 to 15 minutes or until the top springs back when lightly touched.
Immediately loosen the cake from the edges of the pan; invert it on a clean towel sprinkled with powdered sugar.
Carefully peel off the foil.
Immediately roll the cake in the towel, starting from the narrow end; place it on a wire rack to cool completely.
Carefully unroll the cake and remove the towel.
Spread the cake with the filling and reroll it without the towel.
Spoon the glaze over the top.
Refrigerate until just before serving.
Cover and refrigerate any leftover dessert.

Pumpkin Filling

Beat 1 package (3 oz (85 g)) of softened cream cheese with 0.5 cup of powdered sugar.
Beat in 0.5 cup of cooked pumpkin, 0.5 tsp of ground cinnamon, 0.13 tsp of ground nutmeg, and 0.25 tsp of vanilla extract.
Slowly add 0.5 cup of whipping cream, beating until slightly thickened.
Refrigerate for about 2 hours.

Chocolate Glaze

Melt 2 tbsp of butter in a small saucepan over low heat, then add 2 tbsp of HERSHEY'S cocoa and 2 tbsp of water, stirring until smooth and slightly thickened.
Do not boil.
Remove from heat and let it cool slightly.
Gradually add 0.75 cup of powdered sugar and 0.5 tsp of vanilla extract, beating with a whisk until smooth.
You should have about 0.5 cup of glaze.

Variations

Add chopped nuts or chocolate chips to the pumpkin filling for added texture.
Use a different flavor of extract, such as almond or peppermint, for a unique twist on the glaze.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.

- When rolling the cake, be gentle to prevent it from cracking.

- Refrigerate the cake before serving to allow the flavors to meld together.

Serving Suggestions

Serve Harvest Chocolate Pumpkin Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.

- When rolling the cake, be gentle to prevent it from cracking.

Ingredient Substitutions

You can use canned pumpkin puree instead of cooked pumpkin for convenience.

- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version of this cake.

Make Ahead Tips

This cake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cake with a sprinkle of cinnamon or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve Harvest Chocolate Pumpkin Cake with a cup of hot coffee or a glass of milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftover cake in the refrigerator in an airtight container for up to 3 days. To reheat, microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Harvest Chocolate Pumpkin Cake contains approximately 250 calories.

Carbohydrates

Each serving of Harvest Chocolate Pumpkin Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Harvest Chocolate Pumpkin Cake contains approximately 12 grams of fat.

Proteins

Each serving of Harvest Chocolate Pumpkin Cake contains approximately 4 grams of protein.

Vitamins and minerals

This cake is a good source of vitamin A and iron from the pumpkin filling.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Harvest Chocolate Pumpkin Cake is a delicious dessert that is moderate in calories and provides a good source of vitamin A and iron.

Summary

Harvest Chocolate Pumpkin Cake is a delicious and decadent dessert that combines the rich flavors of chocolate and pumpkin. This cake is perfect for fall gatherings and holiday celebrations.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a crisp autumn day, the leaves were falling from the trees in a symphony of reds, oranges, and yellows. I had been invited to a harvest party at a friend's house, and everyone was asked to bring a dish to share. As I browsed through my collection of cookbooks, one particular recipe caught my eye - Harvest Chocolate Pumpkin Cake.

I had never made a cake quite like this before. The combination of rich chocolate and creamy pumpkin sounded intriguing and perfect for the fall season. I quickly gathered the ingredients and set to work in my kitchen, eager to see how this creation would turn out.

As I mixed the batter, the sweet scent of cinnamon and nutmeg filled the air, reminding me of cozy evenings spent by the fire. I poured the batter into a cake pan and placed it in the oven, watching as it rose and turned a golden brown hue. The anticipation was almost unbearable as I waited for the cake to cool.

Finally, the time had come to frost the cake. I whipped together a decadent cream cheese frosting, adding a hint of pumpkin puree for an extra touch of fall flavor. As I spread the frosting over the cake, I couldn't help but smile at how beautiful it looked. The swirls of chocolate and pumpkin intertwined like a work of art.

The moment of truth had arrived. I cut a slice of the cake and took a bite, savoring the rich, moist texture and the perfect balance of chocolate and pumpkin flavors. It was a hit at the harvest party, with everyone asking for the recipe.

Over the years, this Harvest Chocolate Pumpkin Cake has become a staple in my recipe collection. I have made it for countless gatherings, holidays, and special occasions, always receiving rave reviews from family and friends. It has become a symbol of fall for me, a reminder of the beauty and warmth of the season.

I often think back to that crisp autumn day when I first discovered this recipe. It was a moment of inspiration and creativity, a reminder of the joy that cooking can bring. I am grateful for the experiences and memories that cooking has brought into my life, and I look forward to many more years of sharing delicious recipes with those I love.

As I sit here, enjoying a slice of Harvest Chocolate Pumpkin Cake on a cool fall evening, I am reminded of the power of food to bring people together and create lasting memories. Cooking is not just about nourishment, it is about love, creativity, and connection. And for that, I am truly grateful.