A mouth-watering super moist chocolate layer cake made from scratch with a creamy no-bake pumpkin cheesecake layer in the middle, that is both decadent and filled with warm fall flavors.
What’s better than a moist chocolatey cake? How about a layered chocolate cake with a pumpkin cream cheese center?
I can’t think of anything better, right now, honestly. So let’s make a cake!
The cheesecake layer of this recipe will take a bit to set. So you can make it the night before or earlier in the day.
Making The Pumpkin Cheesecake Layer
Cream together cream cheese and sugar until smooth, with a hand-held mixer.
Add in the pumpkin, vanilla, and spices and mix again until completely smooth.
In a standing mixer, using a separate mixing bowl, whip the heavy cream until thick. Then stir whipped cream into the cream cheese and sugar mixture until smooth.
Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan.
Pour the cheesecake batter into the pan and spread it out evenly.
Refrigerate the cheesecake layer for 4 hours or overnight, and then put in the freezer for 20 minutes before assembling the cake to make it good and firm when assembling.
How To Make the Chocolate Cake Layers
Start by preheating the oven to 350 degrees and gathering all your ingredients.
I like to gather and measure ingredients out before I start in case I don’t have an ingredient on hand I thought I did. I can’t be the only one who mid-recipe found out I didn’t have extract or brown sugar and had to send my husband on a store run and impatiently wait??
Just me? Okay, whatever.
Do it so it just flows smoother when mixing things together then.
Then spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
This helps ensure that the cake does not stick and makes transferring the cakes easier.
Mix oil, eggs, vanilla, and hot water, and set aside. Then in a separate mixing bowl whisk together the sugar, flour, cocoa powder, baking powder, and baking soda.
Then combine the dry ingredients to the wet ingredients until just mixed but smooth. Be careful not overmix.
Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Cooling and Leveling the cake
Set the cake aside to let it cool in the pans for 30 minutes to an hour.
Once the cake has cooled, drag a butter knife between the pan and the outside of the cake. Do this to make sure the cake isn’t sticking to the pan at all before removing the cake from the pan.
Level the cakes using a leveler to remove the curved top. Set aside.
You can toss the top, or use in another recipe like cake pops or cake truffles.
Making The Chocolate Ganache
This part is pretty simple, but you want to make sure you don’t walk away because it could go left quick.
Heat the heavy whipping cream with chocolate chips over medium heat stirring frequently. Once creamy and smooth, remove from burner and let cool.
And that’s it!
Assembling All The Layers For Your Chocolate Cake with Layered Pumpkin Cheesecake
Start with one of the layers placing the top side down on a cake plate.
Add a small amount of ganache over the cake layer, and then add the cheesecake layer on top.
With a knife, scrape away any excess cheesecake layer that hangs over the cake. Do this so that it is even with the cake.
Spread a small amount of ganache to the top of the cheesecake layer. Then top the cheesecake layer with the remaining cake layer, with the top side down.
To finish it off, pour ganache over the cake as desired.
How To Make The Cheesecake Extra Creamy?
The secret to extra creamy cheesecake is creaming the sugar and cream cheese together until it is completely smooth. Also, scrape the edges of the bowl to make sure it is well mixed in as well.
Does The Cream Cheese Have To Be Room Temperature?
The cream cheese being room temperature is what helps to ensure it blends well with the sugar and makes things really creamy. Set the cream cheese on the counter a couple of hours before making that part of the recipe.
Chocolate Layer Cake with Layered Pumpkin Cheesecake Middle
A mouth-watering super moist chocolate layer cake made from scratch with a creamy no-bake pumpkin cheesecake layer in the middle, that is both decadent and filled with warm fall flavors.
Ingredients
Cake Layers
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 cups hot water
- 2 teaspoons baking powder
- 1 teaspoon baking soda
No-Bake Pumpkin Cheesecake Layer
- 3 (8 ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla
- 1 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Chocolate Ganache (some whipped, some to pour)
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
Cake Layers
Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
Divide batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.
Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
Pumpkin Cheesecake Layer
Cream together cream cheese and sugar until smooth, with a hand-held mixer. Add in pumpkin, vanilla, and spices and mix again until completely smooth.
In a standing mixer, using a separate mixing bowl, whip heavy cream until thick.
Stir whipped cream into the cream cheese and sugar mixture until smooth.
Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan. Pour the cheesecake batter into the pan and spread out evenly. Refrigerate the cheesecake layer for 4 hours or overnight, and then put in the freezer for 20 minutes before assembling the cake.
Ganache
To make the ganache, heat heavy whipping cream with chocolate chips over medium heat, while stirring frequently. Remove from burner and let cool.
Assembling the Cake
To assemble the cake, start with one of the layers top side down on a cake plate. Add a small amount of ganache over the cake layer, and then add the cheesecake layer. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake.
Add a small amount of ganache to the top of the cheesecake layer and then top with the remaining cake layer, top side down, and finish by pouring ganache over the cake as desired.
Optional toppings to add to the top of the cake: walnuts, caramel, pecans, chocolate ganache, etc.
Notes
The cheesecake layer requires time to set, so it would be beneficial to make this layer the night before or earlier in the day.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 765 Total Fat: 44g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 109mg Sodium: 235mg Carbohydrates: 89g Net Carbohydrates: 0g Fiber: 4g Sugar: 60g Sugar Alcohols: 0g Protein: 9g
2 comments
Hey Kenya! You have been such an inspiration to me. I hope things are well for you and the family. Just know that I am proud of you and I aspire to be my own version of you one day. Thank you for being you!
Donetta!! You are too sweet. Thank you for those kind words. You made my entire day! 💕