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Pumpkin Cake with Pumpkin Ganache

Ingredients 

CAKE

  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups pumpkin puree (you will need to buy 2 15-ounce cans)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

FILLING

  • 8 ounces white chocolate
  • 1/2 cup heavy whipping cream
  • 1 cup pumpkin puree
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Instructions 

  • Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
  • Mix together the sugar oil, pumpkin, eggs and vanilla until mixed well.
  • Add the flour, baking soda, baking powder and spices to the same bowl. Stir to combine until just mixed but smooth. Do not overmix.
  • Divide batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all. Turn the cake out onto a wire rack.
  • Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
  • Meanwhile, place the white chocolate in a bowl. Heat the heavy cream in the microwave until it is very hot. Pour the heavy cream over the chocolate. Allow this to sit for 3-5 minutes. Mix the heavy cream and chocolate together until it is completely combined. The mixture will be smooth and shiny.
  • Add the pumpkin puree and spices. Mix well.
  • Place the ganache into the refrigerator to chill for about 1 hour. It will firm up as it gets colder.   When cooled all the way, whip the chocolate ganache with a hand-held mixer. The mixture will becoming fluffier and look “whipped”.
  • To assemble the cake, start with a cake layer (top side down a cake plate). Top with ⅓ of the filling. Repeat with the next two layers. If desired, add some of the filling to a decorating bag and use a icing tip to decorate the top of the cake.
  • If desired, top with additional garnishes like caramel sauce, chocolate ganache, and/or pecans.
  • Store the cake in the refrigerator.

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