Pumpkin Cream Cake with Chocolate Ganache
Well it appears that fall has finally come to stay. That hot 90 degree weather we had last week is (hopefully) a thing of the past. Along with this cooler weather comes the craving for all things pumpkin. The first cool day we had, I went out and bought pumpkins to decorate outside. I simply couldn’t do it while the weather was so warm. In addition to decorating with pumpkins, now’s the time when eating pumpkin-flavored desserts is high on my list! When searching for a yummy pumpkin recipe, I wanted something new. I found this recipe that my mom ripped out of a Better Homes and Gardens magazine years ago, and decided it was the perfect candidate. I modified it to to include some Golden Barrel products and honestly wasn’t sure how it would turn out. But I can happily say that all who ate it, loved it. Even some picky neighbor kids! They ate every last crumb. 
The moist pumpkin-spiced cake, that creamy whipped cream/cream cheese filling, and the chocolate ganache on top…this cake is full of wonderful flavor and textures. I was worried a bit when I took the cakes out of the oven, since they didn’t puff up much, but everything came together in the end. If you’re a fan of pumpkin flavors, this cake is a must-try.
In the original recipe, there was no oil/butter in the cake. I couldn’t get over that. In every pumpkin cake recipe I’ve ever made, there’s always oil in it. So that was one adjustment I made in this recipe–I added 1/4 cup of Golden Barrel coconut oil to it. It’s not a lot, but just enough to help keep this cake really moist.
The spices of pumpkin can run the gamut–from cinnamon, nutmeg, cloves, ginger, to pumpkin pie spice. You can use lots of different spices to achieve that warm autumn taste. We’re big cinnamon fans over here so I used mostly cinnamon along with some pumpkin pie spice. But feel free to use what you prefer.
The creamy filling is fresh whipped cream (my mom’s favorite thing in the world), cream cheese, and some powdered sugar. The whipped cream keeps it light and airy, but of course that cream cheese flavor that pairs so well with pumpkin shines through.
And can we talk about that chocolate ganache on top? The first time I made ganache I really impressed myself. It’s super easy but you feel like a master pastry chef when you pour hot cream over that chopped up chocolate. Even this time when I made it, I showed Finn (my 4 yr old) and his friends how chopped up chocolate turns into a shiny glaze of sorts. I think they were impressed too. 😉 And once spread over top and chilled, it hardens into this wonderful layer that’s full of dark chocolate flavor. Yum. So good.
I used mostly bittersweet chocolate (a baking bar chopped up) but also added some semisweet chocolate chips to sweeten it up just a bit. This is the fun part–either in the microwave or on the stove top, heat up 1/2 cup of heavy cream until it’s slightly boiling then pour that on top of the chopped-up chocolate. Let it sit for a minute or so, then stir until it’s smooth and shiny. Pour on top of cake and smooth out with an offset spatula until the top is evenly coated.
I grated some of the remaining chocolate bar on top. Then stick it in the fridge until ready to eat. You guys. You gotta try this Pumpkin Cream Cake with Chocolate Ganache recipe–it’s so delicious!
- 3/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/2 cup Golden Barrel Brown Sugar
- 1/2 cup Golden Barrel organic cane sugar
- 1/4 cup Golden Barrel Coconut Oil, melted
- 3/4 cup canned pumpkin
- 1 recipe chocolate ganache icing
- 1/2 cup whipping cream
- 1/2 8 oz package cream cheese, softened
- 1/2 cup Golden Barrel powdered sugar
- 1/2 cup whipping cream
- 1 cup bittersweet or semisweet chocolate
- Preheat oven to 375 degrees. Grease bottoms and sides of two 8" round cake pans. Line bottoms with parchment paper and dust lightly with flour. In bowl, combine flour, spices, baking powder, and salt, whisking together. Set aside.
- In a bowl attached to a stand mixer (or hand mixer), mix together eggs and sugars on medium to high speed until thick, about 5 minutes. Beat in oil and pumpkin. Add dry ingredients until just combined. Spread batter into prepared pans. Bake 16-18 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then invert and cool completely.
- For filling, in chilled bowl, whip whipping cream to soft peaks; set aside. In another bowl, beat cream cheese until smooth then mix in powdered sugar. With spatula, fold in whipped cream. To assemble, place one cake on serving dish, top with cream cheese mix, smoothing evenly. Top with second cake layer. Place in refrigerator while making ganache topping.
- Chop up chocolate into bite-sized pieces and place in medium bowl. In small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat and pour over chocolate pieces. Let stand for up to 5 minutes. Stir until smooth. Cool 15 minutes. Pour over cake and spread over the top and/or sides of cake. Sprinkle grated chocolate on top. Store in refrigerator for at least an hour before serving.
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