Pumpkin Cake with Chocolate Ganache

• Vegetarian

• Produce

  • 1 1/2 cups Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 10 oz Semi-sweet chocolate chips
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 4 oz Cream cheese
  • 1 cup Heavy cream

Found on lifesambrosia.com

Description

Ingredients

• 1 1/2 cups granulated sugar
• 1 cup softened butter
• 3 eggs, room temperature
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 1/2 cups pumpkin puree
• 1/2 cup softened butter
• 4 ounces softened cream cheese
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• 1 cup heavy cream
• 10 ounces semi sweet chocolate chips

Directions

• Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla.
• In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree.
• Scoop batter equally into the cake pans and level with a knife. Bake in preheated oven for 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for several minutes. Gently remove the cake from the pans and place on a cooling rack.
• Make the cream cheese frosting filling by creaming together the butter and cream cheese. Beat in the vanilla. Beat in the powered sugar and mix until a stiff but spreadable mixture forms.
• Place one of the cakes bottom side up on a cake stand. Spread the cream cheese frosting over the top. Place the other cake, top side up, on top of the frosting.
• Make the ganache right before you are ready to use it, by heating the heavy cream in a saucepan just until simmering. Place the chocolate chips in a bowl you can easily pour from (I used my 4 cup measuring cup). Pour the hot cream over the top. Make sure all of the chocolate is submerged in the cream. Let stand for two minutes.
• Gently whisk the chocolate and cream together until the chocolate has melted and the mixture has a glossy look to it.
• Carefully, and working from the center outward, pour the chocolate ganache over the cake. The ganache will be thick, you can use a knife to spread it around. Do this quickly before the ganache hardens. Note: Some of the ganache may pool on the serving platter. You can remove it with a spoon and then wipe the platter with a paper towel. Or leave it :)
• After ganache hardens, about 15 minutes you can slice and serve the cake.
• Keep any leftovers in the refrigerator. Remove from the fridge about an hour before serving to allow the cake to come to room temperature.