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If you have some leftover canned pumpkin and pumpkin spice sitting in your cupboard after Thanksgiving, try using it to make this delicious pumpkin spice layer cake.
Ingredients
For the cake:
Butter or margarine,
for greasing
Eggs,
3, large
Granulated sugar,
1 cup
Canned pumpkin,
¾ cup
All-purpose flour,
¾ cup
Pumpkin spice,
1 ½ tsp
Baking powder,
1 tsp
Salt,
¼ tsp
For the filling:
Heavy cream,
½ cup
Cream cheese,
4oz, softened
Powdered sugar,
½ cup
For the ganache:
Heavy cream,
½ cup
Dark chocolate chips,
1 cup
Preparation
For the cake:
Step 01
Preheat your oven to 375°F (190°C).
Step 02
Use the butter/margarine to grease two round cake tins, both of equal size. Line the base of each pan with parchment paper, then grease the paper.
Step 03
Using a stand mixer, beat the eggs on high speed for approximately 3 minutes.
Step 04
Add the granulated sugar to the eggs a little at a time, and beat until the mixture begins to stiffen. Add the canned pumpkin and continue beating until combined.
Step 05
In a separate bowl, whisk together the flour, pumpkin spice, baking powder and salt, then gently fold it into the egg mixture.
Step 06
Add the cake batter to the pans you prepared earlier, making sure it is spread evenly.
Step 07
Bake for around 15 to 20 minutes, until lightly golden brown.
Step 08
Leave the cakes to cool in their pans for 10 minutes, then transfer them to a wire cooling rack, remove the parchment paper, and allow them to cool completely.
For the filling:
Step 09
Pour the heavy cream into a large bowl and beat until it forms stiff peaks.
Step 10
In a separate bowl, beat the cream cheese and powdered sugar together until fully combined, then fold in the whipped cream.
Step 11
Once the cakes are cooled to room temperature, spread the cream cheese filling onto one layer, and sandwich the other on top. Transfer to the refrigerator and chill for at least 1 hour.
To make the ganache:
Step 12
Pour the cream into a small saucepan and heat over a medium-low heat until barely simmering. While the cream is heating, add the chocolate chips to a small bowl.
Step 13
As soon as the cream begins to boil, remove from the heat and pour it over the chocolate. Leave the mixture to stand for 5 minutes.
Step 14
Whisk the chocolate and cream until you have a smooth ganache and leave until it is cool enough to touch.
Step 15
Place plastic wrap directly onto the surface of the ganache and leave it to cool to room temperature.
Step 16
Once the ganache has cooled, spread it over the top of the cake and refrigerate for a further 1 hour, or until you’re ready to eat it.
Discover more about everyone’s favourite creamy chocolate frosting with our guide to chocolate ganache, and if you really want to impress your dinner guests, learn how to make a white chocolate ganache with our easy, step-by-step guide.
