Pumpkin Fantasy Cake Recipe (with Cream Filling and Chocolate Ganache)

This pumpkin fantasy cake is so rich, moist and delicious! The ultimate pumpkin cake experience touched with a nice chocolate ganache is all you need this season. Your family and friends will adore it! Simple and easy, here is the recipe:

Ingredients:

For the pumpkin cake:

• 1 1/4 cups granulated sugar
• 3/4 cup softened butter
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1 1/2 cups pumpkin puree
• 2 teaspoons pumpkin pie spice

For the cream filling:

• 1 ¾ cups heavy whipping cream
• 2 teaspoons vanilla extract
• 4 tablespoons powdered sugar

For the chocolate ganache:

• 10 ounces semi-sweet chocolate chips
• 3/4 cup heavy whipping cream

Instructions:

• Preheat oven to 350°F/180°C/Gas Mark 4. Grease and flour 2 nine-inches round cake pans. Set aside.
• Using an electric mixer, cream together the sugar and butter until fluffy. Whisk in the eggs, one at a time. Mix in the vanilla. Set aside.
• In another bowl, add flour, baking soda, baking powder, pumpkin spice, and salt; combine. Gradually whisk the dry ingredients into the mixing bowl with wet ingredients. Beat until well incorporated; fold in the pumpkin puree and combine.
• Divide batter equally into the round cake pans. Bake in preheated oven for about 35 to 40 minutes or just until a tester inserted in the middle comes out clean.
• Then, remove from oven and let cool for several minutes. Smoothly remove the cake from the pans and apply on a cooling rack.
• In the meantime, prepare the cream frosting filling by beating together the heavy whipping cream and sugar until thick and creamy. Beat in the vanilla.
• Apply one of the cakes on a serving plate. Spread the cream filling over the top; close with the other cake.
• Make the ganache right before usage: in a saucepan, heat the heavy cream just until simmering.
• In a medium bowl, add the chocolate chips, then pour the hot cream over the top. Ensure all of the chocolate is sunken in the cream. Allow standing for 2 minutes.
• Then, gently whisk the cream and chocolate together until you get a smooth, melted, and glossy mixture.
• Next, prudently, and working from the middle outward, pour the ganache over the cake; use a knife to spread around the cake. You should do this quickly before the chocolate hardens.
• Once the ganache hardens, around 10-14 minutes you can slice and serve the cake.

Enjoy!