Pumpkin Cake with Chocolate Ganache

Remember how I told you that my cake tasters called my pumpkin coffee cake the best cake that I had ever baked? Well I really wasn't joking. It was my nephew's birthday this week and he asked me to make the pumpkin coffee cake! Now whilst I respect his judgement, I always feel that birthday cakes call for a little extra effort if not a showstopper cake. Plus, my nephew loves cycling and I needed a cake with icing that would hold in place the bicycle cake topper that I had found especially for him. So now you know how this cake came to be made! Beautiful pumpkin sponge sandwiched together and smothered with a silky chocolate ganache.


Recipe adapted from www.ahealthylifeforme.com


Ingredients:


150ml vegetable oil

402g sugar

425g can of pumpkin puree

320g plain flour - once measured out, remove 5 tablespoons and replace these 5 tablespoons with 5 tablespoons of cornflour

4 large eggs at room temperature

1teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 teaspoons salt

2 teaspoons baking powder


Preheat your oven to 170C and grease and line two 9 inch cake tins with parchment.


Sift together the flour, cornflour, salt, baking powder and spices.


In a free standing mixer with the paddle attachment (or by hand), beat together the sugar and oil.


Add in the eggs one by one, making sure each egg is properly mixed in before adding the next. (if the mixture looks curdled, add in a tablespoon of the flour mix).


Add the pumpkin puree.


Reduce the mixer speed to the lowest setting and slowly add in the flour mixture.


Pour the batter equally into your prepared tins. (Remember, you can weigh your tins to ensure equality between your two cake halves!)


Bake in the oven for 30 minutes or until a skewer inserted in the centre comes out clean.


While the cakes are cooling, begin making the ganache. I used a recipe by the famous Martha Stewart, America's Queen of Baking. This has now become my go to chocolate ganache recipe. Click here to get the recipe

www.marthastewart.com/336094/dark-chocolate-ganache










Baking Notes:


When making the ganache, I allowed mine to cool to room temperature before placing it in the fridge to set until it became spreadable. My ganache took 45 minutes to reach a spreadable consistency and I stirred it every 15 minutes. Do keep checking your ganache every 15 minutes because if it is left to long it really will become rock like and you will have to patiently wait for it to come to room temperature again although you could help it along by standing it in a warm water bath.


Also, in case it's easier for you, the US to UK conversions are as follows:

480ml double cream

64g icing sugar

450g chocolate chips


The reason why some of the plain flour is replaced with the cornflour is to make cake flour. Cake flour is found in America but by doing the cornflour substitution you are making your own! This does make the sponge noticeably lighter - my sister could instantly tell as soon as she had her first taste of this cake and I hadn't told her! If you don't have cornflour, then simply remove the 5 tablespoons of plain flour and do not susbtitute it with anything. I have not tried this, but my research tells me that the results will be good!