Golden Barrel

Pumpkin Sandwich Cake

Pumpkin cake with a creamy center topped with chocolate ganache–this cake is sure to be a new fall favorite!

Servings	Prep Time
8	15minutes

Cook Time

18minutes

Servings	Prep Time
8	15minutes

Cook Time

18minutes

Ingredients

Cream center

Ganache

Instructions

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.

Ganache

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.