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Triple Layer Pumpkin Chocolate Chip Cake

I’m clearly having a moment when it comes to cakes and this Triple Layer Pumpkin Chocolate Chip Cake is absolutely not to be missed!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 10 people
Calories: 1180 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 2 cups all purpose flour
  • 1 ½ teaspoon cinnamon
  • ¾ teaspoon ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • ½ cup brown sugar
  • ¾ cup white sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 ½ cups chocolate chips plus ½ cup extra for topping
For the Topping
  • Cream Cheese frosting recipe below
  • chocolate truffles recipe below
  • Store bought honeycomb
For the Chocolate Truffles
  • 15 ounces bittersweet chocolate finely chopped
  • 5 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2 tablespoon light corn syrup
  • ⅓ cup coffee liquor
For the Cream Cheese Frosting
  • 4 oz cream cheese at room temperature
  • ¼ cup butter at room temperature
  • 4 cups powder sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons vanilla bean paste

Instructions

For the Cake
    Cup of Yum
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
  3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1 ½ cups of the chocolate chips and mix to combine.
  4. Spray 3 6-inch baking rounds with non-stick baking spray. Divide the mixture into the baking pans and level it out. Sprinkle on the remaining chocolate chips.
  5. Bake for 30-35 minutes and then remove from the oven. Let cool before turning out from the baking rounds. While cooling - make the chocolate truffle
For the Chocolate Truffles
  1. Place chocolate in a heat safe bowl. In a medium sauce pan combine heavy cream, butter and corn syrup and place over med high heat. Bring to a simmer and pour over the chocolate. Let this sit for 1 min then slowly stir until the mixture is fully combines. Stir in coffee liquor. Cover and place in the refrigerator for 30 mins.
  2. To make the truffles, use ⅓ of the chocolate mix and scoop out different size balls, you can use a small ice cream scooper for a teaspoon, roll in dutch process cocoa and refrigerate till ready to assemble the cake.
  3. When ready to assemble the cake fill a piping bag fitted with a ½ inch round tip with remaining ⅔ of the chocolate. Place one cake layer on serving plate and pipe a spiral starting from the inside out on the first layer, use an offset spatula to smooth it out. Place the second cake layer on top and repeat smoothing it out with the off set spatula. Place the 3rd and last layer on top and make sure the sides are even and the cake is level.
  4. At this point you can fill in any side gaps with the chocolate creating a smooth side. Place cake in the refrigerator while you make the cream cheese frosting.
For the Frosting
  1. Combine the cream cheese, butter and powdered sugar in a large stand mixer and whip for 4-5 minutes. Add the heavy cream and vanilla bean paste and continue to whip until smooth. Remove and use to frost.
  2. Place ⅓ of the frosting on the top of the cake and work the frosting to the sides with an offset spatula. Drag the frosting down the sides to the cake plate, and continue all the way around. Remember you want about a ¼ inch thick later on top and a very thin coating on the sides. Use the offset spatula to scrape the sides and remove excess frosting.
  3. Place in fridge till you are ready to decorate.
  4. Decorate with honeycomb, chocolate truffles, olive branches, gold dragees or any holiday candy you like!

Notes

  • You can make the truffles ahead of time. Also keep in mind that once you frost this cake, you'll need plenty of room in the fridge to store it!

Nutrition Information

Calories 1180kcal (59%) Carbohydrates 144g (48%) Protein 8g (16%) Fat 64g (98%) Saturated Fat 39g (195%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 131mg (44%) Sodium 444mg (19%) Potassium 465mg (13%) Fiber 5g (20%) Sugar 113g (226%) Vitamin A 5184IU (104%) Vitamin C 1mg (1%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 1180

% Daily Value*

Calories 1180kcal 59%
Carbohydrates 144g 48%
Protein 8g 16%
Fat 64g 98%
Saturated Fat 39g 195%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 131mg 44%
Sodium 444mg 19%
Potassium 465mg 10%
Fiber 5g 20%
Sugar 113g 226%
Vitamin A 5184IU 104%
Vitamin C 1mg 1%
Calcium 105mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.