Pumpkin Cake #2

Candice’s Pumpkin Spice Cake

  • Recipes

  • Sep 28 2011

  • Posted by: Candice

Fall, my favorite season of them all. I’ve already hoarded all of the pumpkin available in NYC, so I’ll share… Here’s my newest addition to the most obsessive ingredient for fall. This cake can win over any crummy mood, broken heart or ego, guaranteed! Enjoy!

Best Pumpkin Spice Cake Ever

(makes 2, 8” or 9”” cake rounds, double this recipe for a 4 layer cake as seen in pic)

3 eggs                                                                                                                                                    1 (15 ounce) can organic pumpkin puree1 cup canola oil (or vegetable oil)
1 teaspoon vanilla extract

1 ½ cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon pumpkin spice  (or ground ginger+cinnamon+nutmeg)
1/4 teaspoon salt
1 teaspoon baking soda

For the Chocolate Ganache filling:

8 oz chopped dark chocolate, like pure dark chocolate

1/2 cup heavy cream

2 tablespoons organic pumpkin puree

Melt chocolate over a bain marie, whisk  in heavy cream + pumpkin puree, set aside.

For the cake:

1. Preheat oven to 350’F. Spray a cake pan with non-stick cooking spray and dust with flour for baking.

2. In a large mixing bowl, whisk together the wet ingredients…

3. Next incorporate in the dry ingredients and combine together with a spatula until smooth and well blended.

4. Pour into the cake pan(s) and bake for approx 30 minutes or until the edges of the cake are golden. Cool in pan for 10 minutes before inverted to cool completely on a wire rack before icing and decorating.

For the Pumpkin Spice Icing:

6 cups confectioners sugar

and approx 6-8 oz of organic pumpkin puree

2 tablespoons butter, softened

Incorporate all ingredients together and add more or less confectioner’s sugar as needed.

Cake Assembly, the best part of the process!

1- Using a cake stand make sure to trim all of the cake rounds. Trim the top, sides, etc as needed. Dust all crumbs off with a clean pastry brush.

2- Place a thin layer of chocolate ganache between each cake and begin to layer neatly. Using an offset spatula, crumb coat the outside of the cake with a first layer of frosting.

3- Repeat the outside layers + top of the cake coating evenly. Decorate as desired with star anise, dark chocolate shavings etc. DO NOT eat the star anise, take off before serving smart one… décor only.

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