Pumpkin Cake with Chocolate Ganache

[title subtitle=”image: Jeromy Price”][/title]

Prep time: 30 min
Cook time: 45 min

Maintain the tradition of pumpkin but mix it up a little, replacing pie with a delicious pumpkin cake topped with a decadent chocolate ganache. Did we mention there’s a layer of cream cheese frosting? Enjoy.

Cake 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 teaspoon ground nutmeg
• 1 1/2 cups pumpkin puree

Frosting Ingredients

• 1/2 cup softened butter
• 6 ounces softened cream cheese
• 3/4 teaspoon vanilla
• 1 cup powdered sugar

Chocolate Ganache Ingredients

• 1 cup heavy cream
• 10 ounces semi-sweet chocolate chips

Method

1. Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.
2. Cream together butter and sugar until fluffy. Add eggs one at a time. Add vanilla.
3. In a separate bowl, stir together flour, baking soda, baking powder, salt and pumpkin spice. Combine wet and dry ingredients. Fold in pumpkin puree.
4. Fill pans equally with batter. Level with a spatula. Bake for 30 – 40 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool for several minutes. Remove cakes from pans and let cool completely on a rack.
5. Cream cheese frosting: Combine butter and cream cheese. Add vanilla. Add in powdered sugar until mixture is stiff but spreadable. If too thin, add more cream cheese.
6. Place one cake layer on a plate or cake stand. Spread cream cheese frosting from the center out, leaving a 1/2” perimeter of cake unfrosted. Place the other cake, top side up, on top of the frosting.
7. Prep ganache just before you’re ready to use it. Heat heavy cream in a saucepan just until bubbly. Place the chocolate chips in a measuring cup (I used my Pyrex glass cup). Pour the hot cream over the chips, making sure the cream covers them. Let sit for two minutes.
8. Stir until chocolate melts and mixture has a glossy sheen.
9. Slowly, working from the center outward, pour the chocolate ganache over the top layer of cake. The ganache will be thick. Use a knife to spread. Ganache will spill out over the edges of the cake. Spread evenly over sides or let drizzle down.
10. Slice and serve after ganache hardens, about 15 minutes. Store leftovers in refrigerator.