Why choose between cake & pie when you can have this rich chocolate cake with a pumpkin pie inside – all smothered with a rich, chocolate ganache.
The Mr & I moved into our downtown sanctuary right after Thanksgiving. So far we are loving the bustling neighborhood. It’s steps from the sea, around the corner from a wide range of restaurants, and is easily accessible to other parts of Boston. Even better, a fully equipped gym is only 5 floors down and more often than not I have the whole place to myself. This has made it easy for me to commit to a regular workout schedule. . .even before the New Years resolutions kicked in.
The Mr., on the other hand, prefers to attend the hardcore fitness classes at Barry’s Bootcamp. He has been religiously going to class at least 3 times a week and each and every time he declares “class was hard today”. I’ve also caught him admiring his newly formed stud muscles in the mirror on many occasions and he swears up and down that he is a spitting image of Dwayne “The Rock” Johnson. Uhhh. . . Whatever you say honey.
So the other day I was getting dressed and the Mr. shoots me a dirty look.
“It’s not fair” he says. “I’ve been working out every day and not an ab in sight. You go to the gym a couple of times and you already have abs.”
Exsqueeze me? Did he just say I ‘ve only worked out a couple of times? I’ve been sweating my booty off, doing 60 minutes of intense cardio 5 days a week and lifting weights. Where is he getting that I only worked out a couple of times? And is he forgetting about all those years of bodybuilding? Of course my muscles popped back quickly.
Well all I can say is “Sorry honey”. To even out the playing field, I’ll just eat some pie and cake. . .or better yet this ooey, gooey Chocolate Cake stuffed with a creamy, dreamy pumpkin pie.
Here’s to six pack goals (and I’m not talking about a six pack of rolls).
P.S. If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, Pinterest or Bloglovin. Or you could receive updates from my blog directly to your inbox by entering your e-mail address in the box in the top right corner. See you soon.
You might also enjoy these tasty treats from The Road to Honey (click for recipes):
A wickedly rich chocolate cake is stuffed with a creamy bourbon pumpkin pie, then topped with a dreamy chocolate ganache.
- 1/2 cup cold water
- 2 tbsp apple cider vinegar
- 1/2 cup ice
- 1 1/4 cup all-purpose flour
- 2 tbsp ground black sesame seeds
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 8 tbsp unsalted butter
- 1 egg, both the egg white & yolk
- 2 tbsp turbinado sugar
- 6 tbsp unsalted butter
- 1 cup light brown sugar
- 2 tbsp water
- 1/2 cup whipping cream
- 1 tsp vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp salt
- 1 2/3 cup pumpkin puree
- 3 tbsp bourbon
- 2 tsp fresh lemon juice
- 2 tsp Saigon cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 pinch ground cloves
- 1 pinch allspice
- 1 cup evaporated milk
- 4 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 4 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 2 cups buttermilk
- 2 cups strong brewed coffee
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
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.
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.
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)