Pumpkin Chocolate Cake – Recipe and how to make
Semi-bare pumpkin chocolate cake – three layers of moist pumpkin pie flavored with lots of chocolate chunks inside, topped with cinnamon cream cheese, topped with chocolate ganache and garnished with golden chocolate leaves.
Source:Home Cooking Adventure
Element
Makes about 12 servings
Pumpkin pie layer
2 cups (250g) all-purpose flour
1 1/2 teaspoons (6g) baking powder
1 1/2 teaspoons baking soda (9g)
1 teaspoon (5g) salt
2 teaspoons (6g) cinnamon
1/2 teaspoon (2g) nutmeg
1/2 teaspoon (1g) ginger
1/4 teaspoon (1g) cloves
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) pumpkin puree
2 teaspoons (10g) vanilla extract
7 oz (200g) half-weekly chocolate chips, chips/piece
Chocolate leaves
2.5 oz (70g) half a week chocolate, to melt
1 oz (30g) semi-weekly chocolate, to ferment
Non-toxic leaves such as mint, rose, lemon or carnation leaves, washed and dried
Cream cheese coating
Cream cheese 17 oz (500g), room temperature
1 1/4 cups (300g) whipped cream, 35% fat, chilled
1 cup (120g) powdered sugar
1 teaspoon (3g) cinnamon
Chocolate Ganache
3.5 oz (100g) half a week chocolate
1/2 cup (120g) whipped cream
To decorate
gold powder
cinnamon sticks
1. Prepare the pumpkin pie layers. Preheat oven to 350F (180C). Grease and line with parchment three 7-inch (18 cm) round cake pans.
2. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, add the eggs with the whole sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Mix pumpkin puree and vanilla extract. Gradually add in the flour mixture. Use a spoon to mix the chocolate. Pour the batter evenly into the prepared pan.
4. Bake for 30-35 minutes until toothpick inserted in the center comes out clean.
5. Let the pan cool on a cooling rack for 10 minutes.
6. Remove the cake from the pan and let it cool completely.
7. Prepare the chocolate leaves. Melt 2.5 oz (70g) semi-chocolate over bain marie. Remove from heat and add 1 oz (30g) of chocolate to ferment. Let cool a bit.
8. Brush the chocolate onto the back of the leaf and place on a parchment-lined baking tray.
9. Put the leaves in the refrigerator for about 10 minutes, remove the leaves and peel them. Keep the chocolate leaves in the refrigerator until ready to use.
10. Prepare cream cheese frosting. Beat cream cheese until smooth. Add powdered sugar and cinnamon and mix until combined.
11. Beat cream in another bowl until stiff peaks form. Gradually add in cream cheese mixture one at a time until well combined.
12. Assemble the cake: Place a layer of cake on your serving plate. Spread evenly with less than half of the frosting. Add a second cake layer. Spread evenly with less than half of the frosting. Add the last layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Remove some of the blur using an offset spatula or scraper to create a semi-nude look. Place in the refrigerator for at least 30 minutes. The cake needs to be chilled before adding the chocolate ganache drip.
13. Prepare the chocolate ganache. Heat cream in a small saucepan. When the cream starts to boil on the edge, remove from heat and pour chopped chocolate on top. Let stand one minute, then stir until smooth. Let cool a bit before pouring water on the cake.
14. When the ganache is cool enough, take a spoon and start dripping around the edges. If the ganache hardens too much, heat over the bain-marie a bit to achieve a thick consistency. When you’re done with all the drops on the edges, fill the top ganache and spread it out using an offset spatula. Refrigerate for at least 30 minutes before decorating.
15. Garnish with chocolate leaves and cinnamon sticks. Lightly beat the golden powder on the leaves if desired.
16. Leftover cake can be covered and kept in the refrigerator for up to a week. Serve at room temperature.