Inside Out Chocolate Truffle Pumpkin Cake Recipes

Steps:

• Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
• Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
• Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
• Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
• Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide cake mixture between pans.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
• In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Remove 1 cup frosting to medium bowl; set aside.
• Press 3-inch round cutter into center of one cake layer to make 3-inch circle. Use a small knife, if needed, to cut through to bottom of cake. Gently lift out center cake cutout, and crumble into bowl with 1 cup of frosting. Repeat with second cake layer; add to same bowl. Add cocoa to bowl; stir until well blended and texture of stiff frosting. Set aside.
• Place first cake layer on serving plate. Fill center with chocolate frosting-cake mixture so it is level with cake top, about 3/4 cup. Frost on top of cake layer with 2/3 cup of the vanilla cream cheese frosting, taking care not to frost over chocolate center. Gently place second cake layer on top of frosted cake layer; fill center circle with remaining chocolate frosting-cake mixture so it's level with cake top. Spread remaining cream cheese frosting over entire top and side. Refrigerate uncovered 3 hours.
• When ready to serve, sprinkle top of cake lightly with additional baking cocoa, if desired. Store in refrigerator.

Steps:

• TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
• Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
• Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
• Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
• Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.