Chocolate Harvest Cake

recipe from bhg

Cake
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 all-purpose flour

3/4 cup unsweetened cocoa powder

 
Pumpkin Cream Filling
1 ounce cream cheese, softened

1/3 cup canned pumpkin

1/4 cup sugar

1/4 teaspoon ground cinnamon

 
Chocolate Glaze
1/2 cup whipping cream

4 ounces semisweet chocolate, chopped 

Cake Toppers

Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel 

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Preheat oven to 350 F. Grease and flour two 9x1-1/2-inch round baking pans; set aside.

In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with grapes and/or other desired toppers. Makes 14 servings.