Dark Chocolate Orange Pumpkin Spice 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.

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

CHOCOLATE & ORANGE PUMPKIN CAKE

Steps:

• Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
• Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
• Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.

DONNELL'S ORANGE-PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
• In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

DARK CHOCOLATE, ORANGE, PUMPKIN-SPICE CAKE

Steps:

• Preheat oven to 350 deg. Prepare large Bundt pan (or 2 9x5 inch loaf pans) by oiling and sprinkling flour inside pan to coat. Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Stir dry and wet ingredients together just until batter is moist. Stir in pecans and chocolate chips. Pour batter into bundt pan, smoothing the top. Bake 50-60 min. Test for doneness with a toothpick. Gently turn over and remove cake. Sprinkle top of cake with confectioners sugar. Serve with ice cream or whipped cream.

BIBBITY BOBBITY PUMPKIN CAKE

Steps:

• Wash and dry pumpkin. Cut off the top of pumpkin and reserve. Take out the pumpkin seeds. Using the melon baller, carefully scrape out the pumpkin flesh from inside the pumpkin. Cover the exterior of the hollowed out pumpkin with aluminum foil and set aside on a sheet pan. Place the pumpkin flesh in a roasting dish. Add pumkin flesh to roasting pan and cover with aluminum foil. Bake for 20 minutes at 400°F. After baking, drain off excess liquid and purée the cooked pumpkin. You will need 2 cups of pumpkin purée.
• Proceed to the pumpkin bread recipe. In a bowl add the flour, baking soda, salt and pumpkin spice. Into the hollowed out pumpkin add the sugar, oil, eggs and pumpkin purée. Carefully stir the wet ingredients together, then mix in the dry ingredients little by little, finishing with the chocolate chips. Place a glass in the center of the pumpkin and press down. Fill glass with pie weights. Bake at 350°F for 1 hour then check the cake every 15 minutes until a tester comes out clean. If the top of the cake begins to brown too much then cover with aluminum foil.
• Prepare the top of the cake by placing the pumpkin top in the freezer for 10 minutes. Take the pumpkin top out of the freezer and cover with a thin layer of dark chocolate. Using a spoon drop overlapping spoonfuls of dark, white and orange chocolate on the pumpkin top. With a hair dryer on the cool function, blow the chocolate around to create a marbled effect. Chill until set.
• Once the cake has cooled, take the glass out of the middle. Fill the cake with 2 scoops of caramel ice cream. Add chopped caramelized pecans. Top with the marbled chocolate covering. Serve immediately. Enjoy!

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES

Steps:

• Make chocolate leaves:
• Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
• Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
• Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
• Make cake:
• Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Make frosting:
• Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
• Assmble:
• Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
• Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.