My pumpkin cake recipe gets an upgrade in this delicious combonation of pumpkin, chocoalte, and cream cheese!
Preheat the oven to 325 degrees and coat 9x13 baking pan with non-stick baking spray.
Cream the cheese, butter, and sugar with electric mixer until light and fluffy.
Mix in the egg and vanilla.
Mix in the flour.
Once mixture is combined and smooth set it aside to prepare the cake batter.
In a large mixing bowl whisk together the flour, salt, baking soda, baking powder, and pumpkin spice.
In the bowl of your mixer combine the eggs, oil, vanilla, and sugar and beat until fully combined.
Add the flour mixture and the pumpkin puree to the wet ingredients alternetly a little bit at a time. (I do it in thirds) Start and end with your flour. Beat at medium speed just until incorporated.
Stir in chocolate chips by hand.
Pour about 3/4 of the cake batter into the baking pan. Reserve the rest for the top of the cake.
Carefully spread the cream cheese mixture over the cake batter in the pan. Dallop the cream cheese evenly over the batter and then spread lightly with an offset spatula.
Top the cream cheese with the remaining cake batter in rows accross the cake. Using a knife or spatula lightly swirl the batter into the creamcheese.
Bake for about 60 minutes but start checking at 45 minutes for doneness with a toothpivk. I have found using different cake pans effects the baking time.
Cool cake completely on wire rack before topping with chocolate.
Heat the chocolate and butter in a double boiler or microwave. If using the microwave heat for 2 minutes or until melted at 50% power.
Whisk warm cream into the melted chocolate. You can heat the cream for 15 seconds at full power in the microwave before combining with the chocolate.
Whisk until smooth and shiny and then let the chocolate sit for about 5 minutes.
Drizzle the chocolate over the cake and leave out until the chocolate sets.
Store the cake covered in the refridgereator.