Decadent Chocolate Pumpkin Berry Torte with Cream Cheese Frosting

Ingredients

For the Torte:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup pumpkin puree

For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest

For the Topping & Garnish:
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 cup strawberries, hulled and halved
- 1 tablespoon maple syrup
- 1/4 cup white chocolate, melted
- 1/4 cup chocolate chips
- 1/4 cup pistachios, shelled and chopped
- 1/4 cup walnuts, chopped

Instructions

1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Combine Dry Ingredients
In a medium bowl, sift together flour, granulated sugar, baking soda, baking powder, sea salt, cocoa powder, cinnamon, nutmeg, and ground cloves. Set aside.

3. Mix Wet Ingredients
In a large bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, milk, and pumpkin puree.

4. Combine and Blend
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

5. Bake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Prepare Frosting
In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well until creamy. Stir in vanilla extract, lemon juice, and lemon zest.

8. Frost the Torte
Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides.

9. Add Toppings
In a small bowl, gently toss raspberries, blueberries, and strawberries with maple syrup. Arrange the fresh berries on top of the frosted cake.

10. Decorate and Serve
Drizzle melted white chocolate over the berries. Sprinkle with chopped pistachios, walnuts, and chocolate chips. Serve immediately or chill for up to two hours.

Total Time

PT1H10M
1 hour and 10 minutes

Type of Dish

Dessert

Keywords

Chocolate dessert, Pumpkin torte, Cream cheese frosting, Berry torte, Gourmet dessert, Oven-baked, Holiday dessert, Fruitcake, Chocolate cake, Nut dessert

Recipe Yield

Feeds 4 adults

Calories

Total: 2,760 calories

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