• Prep Time: 30 minutes
  • Cooking Time: 120 minutes
  • Serves: 8

Chocolate Cake with Pumpkin Pie Surprise

  • Recipe Submitted by on

 Ingredients List

  • For the Black Sesame Crust:
  • 1/2 cup cold water
  • 2 tablespoons apple cider vinegar
  • 1/2 cup ice
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons ground black sesame seeds (I used these)
  • 1 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter
  • 1 egg (both egg white & yolk)
  • 2 tablespoons turbinado sugar
  • For the Bourbon Pumpkin Pie:
  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 2 tablespoons water
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons bourbon
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Saigon cinnamon (I use this)
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of allspice
  • 1 cup evaporated milk
  • For the Chocolate Cake:
  • 4 cups sugar
  • 3 1/2 cups all purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 4 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups buttermilk
  • 2 cups strong brewed coffee
  • 1 cup vegetable oil
  • 4 eggs
  • 2 teaspoon vanilla extract
  • For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream


For the Pumpkin Pie:
See my previous post for the Bourbon Pumpkin Pie recipe (HERE). If you prefer a more traditional pumpkin pie, eliminate the sesame seeds and bourbon.

Note: To fit a 10 inch springform pan you will need to size your pie so that it fits into the pan with room to spare. I used a 7 inch pie pan and was able to make 2 small pies using this recipe. If you don’t have enough time or patience to make the pie, you could use a pre-made pie.

For the Chocolate Cake:
Preheat the oven to 350° F.
Butter a 10-inch spring form pan & line the bottom with parchment paper. Wrap the outside of the pan tightly with aluminum foil to keep the batter from leaking out of the pan.
Sift together the first 6 ingredients (sugar through salt) in a large bowl. Mix well.
Combine the wet ingredients (buttermilk through vanilla extract) in a large bowl. Mix well.
Add the wet ingredients to the dry ingredients & mix until just combined. Don’t overmix.
Spread a thin layer of cake batter on the bottom of the springform pan.
Remove the pie from the pie plate. Place the pie on top of the batter.
Slowly pour the remaining batter over the top & along the sides of the pie until the batter just covers the top of the pie. Note: Depending on the size of your pie, you may find that you don’t need all the batter to cover the pie. I made mini cakes with my leftover batter.
Bake 90-120 minutes or until the cake springs back when touched & a toothpick inserted into the center comes out clean.

For the Chocolate Ganache:
Place the chocolate chips in a small bowl.
Heat the cream in the microwave for 1 minute.
Pour the hot cream over the chocolate. Allow it to stand until the chocolate softens (about 1 min).
Gently stir until the chocolate is smooth & silky.
Pour the chocolate over the top of the cake.
Use an offset spatula to spread the chocolate evenly across the cake. Allow the chocolate to drip over the sides of the cake.
[Optional] Decorate with sprinkles. I used gold edible glitter stars (see HERE)

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