Chocolate Pumpkin Cheesecake Cake

This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake. The combination of flavors and textures is delicious – even better than I expected! I think chocolate & pumpkin is my new favorite flavor combination thanks to this tasty layer cake!

"This cake is gorgeous! The cake part looks rich and decadent and pairs perfectly with the cheesecake!"

Recipe by: lifeloveandsugar.com

Chocolate Pumpkin Cheesecake Cake

Yield: 12-14 Slices

INGREDIENTS

CHOCOLATE CAKE 
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

PUMPKIN CHEESECAKE
3 8-ounce packages of cream cheese, softened
1 cup sugar
3 tbsp flour
1 tsp pumpkin pie spice
1 cup canned pumpkin
4 eggs
1/2 tsp vanilla extract

PUMPKIN ICING
3/4 cup butter
3/4 cup shortening
6 cups powdered sugar
1/4 + 1/8 cup pumpkin puree
1 tsp pumpkin pie spice
Hot fudge sauce, if desired (the one I used)

CHOCOLATE GANACHE
4 oz chocolate chips
1/3 cup heavy cream

INSTRUCTIONS

TO MAKE THE CHOCOLATE CAKES:

1. Prepare two 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into cakes pans and bake at 300 degrees for about 38-40 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

TO MAKE THE PUMPKIN CHEESECAKE:

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