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!