Pumpkin Orange Chocolate Wrapped Cake

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How good would this cake look on your Thanksgiving table? The vertical layers are not the only attractive part. The flavor is definitely a conversation piece. I knew that chocolate and orange complement each other but pumpkin and orange is a match made in heaven. Add chocolate to the mix and BAM – burst of delicious aromas in your mouth that will wake up all your senses. I got the idea for the cake from a German recipe site.I wasn’t up for the lengthily process of cooking pumpkin for the pumpkin layer. My shortcut was using canned pumpkin puree and adjusting other ingredients for a tasty filling. The brown butter cream cheese icing was something I always wanted to make but never had the right cake to go with it. Until now. But before you run off buying ingredients let me warn you that (a) the cake is rich, so if you’re watching your weight -you can watch it grow and (b) making it will take a good portion of your day. Just don’t start five other cooking projects at the same time like I did and you will be fine. I would also recommend reading ingredients and directions a couple of times before starting to bake. I get easily confused when I need to follow recipes to a T and it helps me when I understand all the steps first. So, without further ado let’s start baking shall we?

 


Ingredients:

For Streusel Crust:
4 tablespoons Butter, softened
1 cup all-purpose Flour
3 tablespoons Cocoa powder
1/3 cup Sugar

For Cake:
4 eggs
½ cup (3.5 oz.) Sugar
1 cup all-purpose Flour
1 teaspoon pure Vanilla extract (or 1 pkg Vanilla sugar)

For Pumpkin Orange Filling:
1 cup canned Pumpkin puree
2 teaspoons Pumpkin Pie Spice
1 (8 oz.) package Cream Cheese, softened
5 tablespoons Butter, softened
1 ½ teaspoon Orange extract
1 ½ cup Powdered Sugar

For Chocolate Filling:
1 cup Milk
2/3 cup Heavy Cream
1 (3.9 oz.) package Chocolate Instant Pudding & Pie Filling mix

For Brown Butter Cream Cheese Icing (or frosting of your choice):
2 sticks Butter
1 (8 oz.) package Cream Cheese
1 (2 lbs.) bag Powdered Sugar
2-3 tablespoons Milk

Directions:

Cover on an 8-inch round pan (springform would be optimal) with parchment paper. Preheat oven to 390 degrees Fahrenheit (350 F for convention oven).

Streusel Crust:
In mixing bowl stir together flour with cocoa powder. Add rest of the ingredients and beat with an electric mixer on low until processed to a crumble. Press the mixture into the bottom of the pan. Bake for about 13 minutes. Transfer crust with parchment paper to a wire rack and cool completely. (If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise it will crumble)

IMG_9630

Cake:
Line large (about 18×12-inch) jelly-roll or cookie pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Beat the eggs with an electric mixer on high speed until foamy, about one minute. Add vanilla extract and sugar and beat  two minutes longer. Combine flour with baking powder and gradually blend into the egg mixture. Pour dough evenly into prepared pan. Bake at the same temperature for about 10 minutes. Top of cake should springs back when touched. Loosen cake and turn onto clean working surface. Let cool completely and carefully peel off paper. Clean off the edges, if necessary, by cutting around the cake with a serrated knife. It will help create clean, even layers.

Pumpkin Orange Filling:
Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.

Chocolate Filling:
Mix instant pudding with milk and heavy cream.

Brown Butter Cream Cheese Icing:
Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy adding just enough milk at a time to get the perfect spreadable consistency.
Place crust on a cake stand or serving platter. Spread about 2 spoons of pumpkin orange filling over the crust and remaining filling over the cake sheet. Top the cake with chocolate filling layer. Refrigerate fillings before assembling the cake if they’re too soft. Cut the cake lengthwise into 3 or 4 equal-size strips (three shown in this cake). Roll up first strip and place vertical in the middle of the crust. Wrap the second strip around the first one using both hands to support and continue with the reminder of the strips. Some of the filling will ooze out on the bottom and you’ll have to remove it but there will be still plenty left.

IMG_9682
Cut the crust to the cake width if necessary.  I left it uncut as it was just the right size to add icing.

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Spread brown butter cream cheese icing over the cake or use your favorite frosting and decorate as desired.

IMG_9716j

 

IMG_9755

 

Pumpkin Orange Chocolate Wrapped Cake

Ingredients

    For Streusel Crust:
  • 4 tablespoons Butter, softened
  • 1 cup all-purpose Flour
  • 3 tablespoons Cocoa powder
  • 1/3 cup Sugar
  • For Cake:
  • 4 eggs
  • ½ cup (3.5 oz.) Sugar
  • 1 cup all-purpose Flour
  • 1 teaspoon pure Vanilla extract (or 1pkg Vanilla sugar)
  • For Pumpkin Orange Filling:
  • 1 cup canned Pumpkin puree
  • 2 teaspoons Pumpkin Pie Spice
  • 1 (8 oz.) package Cream Cheese, softened
  • 5 tablespoons Butter, softened
  • 1 ½ teaspoon Orange extract
  • 1 ½ cup Powdered Sugar
  • For Chocolate Filling:
  • 1 cup Milk
  • 2/3 cup Heavy Cream
  • 1 (3.9 oz.) package Chocolate Instant Pudding & Pie Filling mix
  • For Brown Butter Cream Cheese Icing (or frosting of your choice)
  • 2 sticks Butter
  • 1 (8 oz.) package Cream Cheese
  • 1 (2 lbs.) bag Powdered Sugar
  • 2-3 tablespoons Milk

Directions

Cover on an 8-inch round pan (springform would be optimal) with parchment paper. Preheat oven to 390 degrees Fahrenheit (350 F for convention oven).

Streusel Crust:

In mixing bowl stir together flour with cocoa powder. Add rest of the ingredients and beat with an electric mixer on low until processed to a crumble. Press the mixture into the bottom of the pan. Bake for about 13 minutes. Transfer crust with parchment paper to a wire rack and cool completely. (If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise it will crumble)

Cake:

Line large (about 18x12-inch) jelly-roll or cookie pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Beat the eggs with an electric mixer on high speed until foamy, about one minute. Add vanilla extract and sugar and beat two minutes longer. Combine flour with baking powder and gradually blend into the egg mixture.

Pour dough evenly into prepared pan. Bake at the same temperature for about 10 minutes. Top of cake should springs back when touched. Loosen cake and turn onto clean working surface. Let cool completely and carefully peel off paper.

Clean off the edges, if necessary, by cutting around the cake with a serrated knife. It will help create clean, even layers.

Pumpkin Orange Filling:

Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.

Chocolate Filling:

Mix instant pudding with milk and heavy cream.

Brown Butter Cream Cheese Icing:

Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy adding just enough milk at a time to get the perfect spreadable consistency.

Place crust on a cake stand or serving platter. Spread about 2 spoons of pumpkin orange filling over the crust and remaining filling over the cake sheet. Top the cake with chocolate filling layer. Refrigerate fillings before assembling the cake if they’re too soft. Cut the cake lengthwise into 3 or 4 equal-size strips (three shown in this cake). Roll up first strip and place vertical in the middle of the crust. Wrap the second strip around the first one using both hands to support and continue with the reminder of the strips. Some of the filling will ooze out on the bottom and you'll have to remove it but there will be still plenty left.

Cut the crust to the cake width if necessary. I left it uncut as it was just the right size to add icing.

Spread brown butter cream cheese icing over the cake or use your favorite frosting and decorate as desired.

https://all-thats-jas.com/2014/10/pumpkin-orange-chocolate-wrapped-cake.html

Recipe featured at Busy Monday, Tickle my Tastebuds, What’s It WednesdayThe Wednesday Showcase, Wonderful Wednesday here, here, here, here, and here, Funtastic FridayTalented Tuesday, and another Talented Tuesday

 

Looking forward to connecting to you soon.

For more quick recipes and tips like my All that’s Jas Facebook page

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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56 Comment

  1. […] as long as there’s something pumpkin-y in it. Pair it with chocolate even, as I did in this cake with vertical layers. Don’t mind the photos I took ages ago, the cake really is […]

  2. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  3. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  4. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  5. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  6. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  7. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas  […]

  8. Reply
    Joy @ Joy Love Food
    October 25, 2015 at 5:56 pm

    What a gorgeous cake, perfect for the holidays! Thanks for sharing at What’d You Do This Weekend?!
    Joy @ Joy Love Food recently posted…Lentil Salad with Roasted Red Peppers, Feta and MintMy Profile

    1. Reply
      allthatsjas
      October 25, 2015 at 8:49 pm

      Thank you, Joy!

  9. Reply
    Busy Monday 188 | A Pinch of Joy
    October 25, 2015 at 2:31 pm

    […]    Keeping It Real — DIY Felt Food: A Box of Doughnuts      All That’s Jas – Pumpkin Orange Chocolate Wrapped Cake   Real Advice Gal — DIY Halloween Marquee     Faith Filled Food for Moms — Super […]

  10. Reply
    Funtastic Friday #47 | Olives-n-Okra
    October 22, 2015 at 9:13 pm

    […] Pumpkin Orange Chocolate Wrapped Cake @ All That’s Jas […]

  11. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  12. Reply
    Heaven Smiling
    October 20, 2015 at 8:45 pm

    That cake looks divine! I love the vertical layering. Pinned!
    Heaven Smiling recently posted…How to Easily Make Ghost Boogers with Homemade GummiesMy Profile

    1. Reply
      allthatsjas
      October 21, 2015 at 7:56 am

      Thank you so much and thanks for stopping in. I was really touched by your family video. Have a blessed day!

  13. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  14. Reply
    Ducks 'n a Row
    October 20, 2015 at 7:36 pm

    Wow! This is gorgeous! Pinned and yummed. I would love it if you’d stop by my Wonderful Wednesday Blog Hop (which starts Tues eves 7pm ET) to share this recipe!
    Sinea
    Ducks ‘n a Row recently posted…Ice Cream Cakes – Where to Get Them and How To Make Them YourselfMy Profile

    1. Reply
      allthatsjas
      October 22, 2015 at 9:53 am

      Hi, Sinea! Thank you so much and thanks for the invite! I would love to join your party! See you there 🙂

      1. Reply
        Ducks 'n a Row
        October 24, 2015 at 1:22 pm

        Hey hey hey! Guess what ? I have selected this post as my Editor’s Pick for the next blog hop. We go live Tues eve 7pm ET. Please do stop by!
        Ducks ‘n a Row recently posted…How To Cut A Round Cake … Scientifically!My Profile

        1. Reply
          allthatsjas
          October 25, 2015 at 8:51 pm

          Aw, thank you so much! 😀 I am thrilled!

  15. […] Yes, you’re seeing that right.  Those are vertical layers in this beautiful cake from All That’s Jas. […]

  16. Reply
    Tickle My Tastebuds Link Party #75
    October 20, 2015 at 4:01 am

    […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  17. Reply
    Theresa @DearCreatives
    October 20, 2015 at 1:46 am

    Stunning cake! Brava! I bet it tastes so yummy. Pinned & shared. Thanks for joining the Inspiration Spotlight party!
    Theresa @DearCreatives recently posted…Easy Zucchini Bread Baking Recipe Great Anytime of Year!My Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:14 am

      Thank you, Theresa! It tastes the way it looks 🙂

  18. Reply
    Lindi
    October 19, 2015 at 11:10 pm

    This cake looks SO delicious! I can’t ever get enough pumpkin! Thank you for sharing it. I’m featuring your recipe on my blog at the Talented Tuesday party tomorrow! I hope you’ll stop by and link-up again!
    Lindi recently posted…DIY Hallowe’en Party FavorsMy Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:14 am

      Thank you, Lindi! I’m coming over right now 😀

  19. Reply
    Tamuria
    October 19, 2015 at 6:21 pm

    This cake looks so delicious. I have pinned it and am now a FB fan. Found you through Grand Social. Thanks for sharing. 🙂
    Tamuria recently posted…The No.1 Thing Grandparents Want to be Remembered ForMy Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:16 am

      Thank you, Tamuria! So happy you liked it. Thanks for stopping in! On my way to stalk your site 🙂

  20. Reply
    Pamela Shank
    October 19, 2015 at 1:41 pm

    Oh wow!!! What a cake. I Pinned it and am going to make later.
    Pamela Shank recently posted…EARLY HALLOWEEN FUN WITH THE GRANDKIDSMy Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:18 am

      I hope you do, Pamela! It’s a bit messy to make but well worth the effort. Have a great day and thanks for visiting!

  21. Reply
    Quinn Caudill
    October 19, 2015 at 10:59 am

    Wow that is a great looking cake. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Hope to see you again this week.
    Quinn Caudill recently posted…Merry Monday Link Party #76My Profile

    1. Reply
      allthatsjas
      October 19, 2015 at 12:10 pm

      Thanks Quinn! I’ll be there for sure 🙂

  22. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  23. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  24. Reply
    Turn it Up Tuesday 60 - The Mom Maven
    November 15, 2014 at 10:40 am

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  25. […] finish off the 8 pumpkins I must share one of my own – Pumpkin Orange Chocolate Wrapped Cake. The vertical layers will catch everyone’s attention and combination of pumpkin, orange and […]

  26. Reply
    Susan - ofeverymoment
    November 11, 2014 at 11:20 am

    I see decadent was already used to describe this cake – but that is the adjective that came into my mind! What a show stopper – and sounds delicious too. Well worthy of the #TurnitUpTuesday feature selection! Pinned!

    1. Reply
      allthatsjas
      November 11, 2014 at 3:08 pm

      Thank you Susan! Warm hugs 🙂

  27. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  28. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  29. Reply
    Turn It Up Tuesdays Link Party #60
    November 11, 2014 at 3:01 am

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  30. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  31. Reply
    Turn It Up Tuesday Week 60 | Homemade Momy
    November 10, 2014 at 8:10 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  32. Reply
    TUT WEEK 60!! YASSS! |
    November 10, 2014 at 8:01 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  33. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  34. Reply
    Turn It Up Tuesday
    November 10, 2014 at 8:01 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  35. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  36. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  37. Reply
    Turn It Up Tuesday - #60 - Baby Doodah!
    November 10, 2014 at 7:02 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  38. Reply
    Adrian
    October 30, 2014 at 8:22 pm

    This cake looks amazing and sounds so delicious! Thank you for sharing it with us at Hump Day Happenings:)

    1. Reply
      allthatsjas
      October 30, 2014 at 9:22 pm

      It’s a great place for finding and sharing ideas. Hugs

  39. Reply
    Emily @ Table + Hearth
    October 29, 2014 at 10:48 pm

    You had me at brown butter cream cheese frosting 🙂 This is so impressive! No wonder you have to set aside a whole day 🙂 Thanks for linking it up to Talented Tuesday!

    1. Reply
      allthatsjas
      October 29, 2014 at 11:28 pm

      Hi Emily,

      Yep, sometimes I don’t know why i take on a challenge like that but it was worth it. Thanks for stopping by 🙂

  40. Reply
    Natalie @ Threads & Bobbins
    October 28, 2014 at 12:44 pm

    My mouth literally watered when I read this blog post! I’ve never tried pumpkin before as it has never really appealed to me…but pumpkin + cake look amazing!
    Thanks for linking up at the Talented Tuesday link party 🙂 and for the Instagram follow!

    1. Reply
      allthatsjas
      October 28, 2014 at 2:18 pm

      You can barely taste pumpkin in here…more orange and chocolate. Thanks again for all the love you left on my blog! <3

  41. Reply
    K / Pure & Complex
    October 16, 2014 at 12:38 am

    This cake is the stuff of dreams. It definitely looks decadent and I’m sure it taste sinful. I have to make time to try this recipe

    1. Reply
      allthatsjas
      October 20, 2014 at 8:22 am

      Thanks for stopping by K! You are right – it was definitely sinful, mostly because I almost ate the cake all by myself 🙂

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