This Homemade Pumpkin Chocolate Cake is moist over the top. It will literally have you and your taste buds begging for "just one more bite."
Preheat oven to 350 degrees. Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet ingredients.
Mix all of the dry ingredients in a separate bowl.
Add the dry ingredients into the wet ingredients and stir to combine until just mixed but smooth. Do not overmix.
Slowly mix in the hot water until well combined.
Divide batter evenly between the six cake pans and bake for 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cakes aside to let them cool in the pans for 30 minutes, then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all. Turn out the cake to a wire rack to finish cooling.
Level the cakes using a leveler to remove the curved top. Save the tops to snack on, or use in another recipe like cake pops or cake truffles.
Using a hand-held mixer, whip the cream cheese until smooth. Slowly add in the powdered sugar and blend until all the sugar is incorporated.
Add in the pumpkin and heavy cream and blend with a mixer. Reserve a small amount of filling if you want to decorate the top of the cake with an icing bag.
Start with one of the layers top side down on a cake plate. Add 1/6 of the filling to the top, and spread it evenly over the cake.
Repeat this process with the remaining cake layers and the filling. Scrape the filling along the outside of the cake to lightly frost it.
Decorate the top of the cake if desired. We like adding nuts.