Fall Harvest Chocolate Cake Recipes

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CHOCOLATE HARVEST CAKE



Chocolate Harvest Cake image

Delicious chocolate pumpkin cake for fall holidays and celebrations!

Provided by RecipeGirl.com (shared from Better Homes and Gardens)

Categories     Dessert

Number Of Ingredients 16

1 cup buttermilk
1 cup water
2/3 cup canola or vegetable oil
2 cups granulated white sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
One 8-ounce package cream cheese, (at room temperature)
1/3 cup unsweetened pumpkin puree
1/4 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/2 cup whipping cream
4 ounces semisweet chocolate, (chopped)
seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel ((as desired))

Steps:

  • Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 55 g, Protein 6 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 250 mg, Fiber 3 g, Sugar 37 g

CHOCOLATE HARVEST CAKE



Chocolate Harvest Cake image

This Chocolate Harvest Cake is layered with moist chocolate cake, a creamy pumpkin cream cheese filling, and topped with a dark chocolate ganache. Fall just became unforgettable.

Provided by Sandra

Categories     Dessert

Time 1h

Number Of Ingredients 15

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, stir and let it sit for 5 minutes)
1 cup water
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
8 ounces cream cheese
1/3 cup canned pumpkin
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup whipping cream
4 ounces semisweet chocolate chips

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!

Nutrition Facts : Calories 489 kcal, Carbohydrate 64 g, Protein 7 g, Fat 24 g, SaturatedFat 17 g, Cholesterol 53 mg, Sodium 316 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

FALL HARVEST CHOCOLATE CAKE



Fall Harvest Chocolate Cake image

Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 24

Number Of Ingredients 13

8 oz fresh beets (2 medium)
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
1 cup canola oil
2 teaspoons vanilla
1/3 cup sour cream
1 cup finely shredded carrots (4 small)
1 container Betty Crocker™ Whipped chocolate frosting
1/3 cup chopped walnuts, toasted

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.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 181 mg

FALL HARVEST CAKE



Fall Harvest Cake image

Make and share this Fall Harvest Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 (15 ounce) can pumpkin
1 apple, cored, peeled, and chopped
1/2 cup chopped pecans
2 teaspoons vanilla extract
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups powdered sugar

Steps:

  • To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
  • To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
  • Blend in pumpkin; fold in apple and pecans.
  • Transfer batter to a greased and floured Bundt pan.
  • Bake in a 350° oven for 70 minutes.
  • Cool 20 minutes in the pan; remove and complete cooling on wire rack.
  • Frost when cool.

Nutrition Facts : Calories 713.1, Fat 37.7, SaturatedFat 12.2, Cholesterol 111.6, Sodium 445.4, Carbohydrate 90.3, Fiber 1.7, Sugar 70.3, Protein 6.6

CHOCOLATE HARVEST CAKE



Chocolate Harvest Cake image

This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I've ever made

Provided by wheatuskitty

Categories     Dessert

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 15

1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
3/4 cup cocoa powder
1 (8 ounce) package cream cheese (softened)
1/3 cup canned pumpkin
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup whipping cream
4 ounces semisweet chocolate

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.

Nutrition Facts : Calories 437.4, Fat 25.1, SaturatedFat 9.8, Cholesterol 56.8, Sodium 275, Carbohydrate 53.2, Fiber 3.6, Sugar 33.9, Protein 6.5

FALL HARVEST CAKE



Fall Harvest Cake image

This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.

Provided by Jazz Lover

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
16 ounces pumpkin
2 cups flour
1 large apple, peeled and chopped
1/2 cup pecans

Steps:

  • Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
  • Add pumpkin to this mixture and stir well.
  • Stir in 2 cups of flour, 1/2 cup at a time.
  • Stir in apples and pecans.
  • Bake 60-70 minutes at 350 in a greased and floured bundt pan.
  • Ice with cream cheese frosting and sprinkle with nuts.

Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1

FROSTED HARVEST CAKE



Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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